Prepare to be swept away by the decadent layers of our Deep Dish Rolo Pie! This dessert masterpiece combines the irresistible flavors of buttery biscuit crust, gooey caramel, velvety chocolate, and fluffy whipped cream. With each bite, you’ll experience a symphony of textures and tastes that will leave you longing for more. Perfect for any occasion, from family gatherings to dinner parties, this pie is sure to impress even the most discerning dessert connoisseurs.
In our household, the Deep Dish Rolo Pie is synonymous with celebration and indulgence. I still remember the first time I made it for a special family dinner. As soon as I unveiled the pie, there were gasps of amazement and anticipation. My children’s eyes widened with excitement, and my husband couldn’t wait to dig in. From the first slice to the last, there were murmurs of delight and requests for seconds. Since then, it’s become a beloved tradition, a dessert that brings us together and creates lasting memories around the dinner table.
Why This Deep Dish Rolo Pie Will Become Your New Dessert Obsession!
- Indulge in layers of rich flavors, including buttery biscuit crust, gooey caramel, and velvety chocolate.
- Impress your guests with a stunning dessert that looks as impressive as it tastes.
- Experience the perfect balance of sweetness and creaminess with each heavenly bite.
- Create lasting memories with your loved ones as you share this delectable treat together.
- Elevate your dessert game with this irresistible combination of textures and flavors.
Ingredients:
For the Crust:
- 400 grams digestive biscuits (about 14 oz)
- 100 grams Rolos (about 3.5 oz)
- 150 grams butter (about 5.3 oz)
For the Caramel Layer:
- 200 grams Rolos (about 7 oz)
- 200 grams caramel sauce (about 7 oz)
For the Chocolate Layer:
- 350 milliliters double cream (about 1 1/2 cups)
- 150 grams Rolos, chopped (about 5.3 oz)
- 200 grams dark chocolate, chopped (about 7 oz)
To Decorate:
- 300 milliliters double cream (about 1 1/4 cups)
- 1 teaspoon vanilla extract
- 100 grams Rolos (about 3.5 oz)
- 2 tablespoons caramel sauce
Directions:
- Line the base and sides of a cake tin with greaseproof paper, ensuring it sticks using oil to prevent difficulty in removing the pie later.
- Prepare the crust: Use a food processor to blitz the digestive biscuits into fine crumbs. In a separate bowl, melt the Rolos and butter together, then mix with the biscuit crumbs until well combined. Press the mixture into the cake tin, covering the bottom and sides evenly. Chill in the fridge while preparing the other layers.
- Make the caramel layer: Melt the Rolos and caramel sauce together, then pour into the chilled crust. Set aside in the fridge to chill for 10 minutes.
- Make the chocolate layer: Heat the double cream in a medium pan until nearly boiling. Remove from heat and add the chopped Rolos and dark chocolate, stirring until melted and smooth. Allow to cool slightly, then pour over the caramel layer in the tin. Leave to set for a minimum of 4 hours, ideally overnight.
- To serve: Remove the pie from the tin and transfer to a serving plate. Whip the double cream and vanilla together until soft peaks form. Chop the remaining Rolos and sprinkle over the top of the pie, then drizzle with caramel sauce.
Notes:
- For best results, allow the pie to set in the fridge for at least 4 hours or overnight before serving.
- Feel free to customize the toppings with additional chopped nuts, chocolate shavings, or a sprinkle of sea salt for extra indulgence.
- Leftover pie can be stored in the refrigerator for up to 3 days.
