I ended up making this in a 9×13 inch pan. It seemed like the oreos were too much for my pie pan. I did have to double the caramel and chocolate layers, but it worked fantastic and looked great! The layers just kind of melt in your mouth, and then you get the bit of crunch from the cookie crust, and the salty taste at the end….perfection.
I think I would make it like this again if I had a big crowd. I’m also thinking of making this in mini muffin tins with the papers for tiny desserts to add to a dessert plate.
Recipe >> Dark Chocolate Salted Caramel Oreo Pie @ kevinandamanda.com