Shelly's Recipe

Salted Caramel Icebox Pie

Category: Pies - Cream and Custard

For the crust:
2 cups chocolate wafer crumbs*
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:
8 ounces cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
1-2 pinches of fine salt, optional
10 ounces salted caramel sauce or topping (I used Trader Joes)
1 & 1/2 cups heavy cream
1-2 tablespoons chocolate sprinkles or shavings

To make the crust:
Preheat oven to 350.
Combine all crust ingredients in a medium bowl, stirring until moistened. Press mixture on bottom and up sides of a 9-inch pie pan. Bake for 10 minutes. Allow to cool.

To make the filling:
Mix cream cheese, confectioners sugar, vanilla, and salt until combined. Mix in caramel.

Whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Sprinkle top of pie with chocolate. Pour filling into baked crust. Refrigerate 8 hours or overnight before serving. Keep pie refrigerated.

Notes
*To get 2 cups of chocolate wafer crumbs, you will need almost an entire 9 ounce package of cookies. Pulse cookies in food processor until finely ground. Alternatively, place cookies in a sealable plastic bag and roll over with a rolling pin until ground.