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Creamy Caramel Cream Pie

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This Creamy Caramel Cream Pie is a no-bake (or lightly baked) dessert that combines a buttery caramel layer with a fluffy, tangy cream cheese and whipped cream filling.

Ingredients

Scale

For the crust (choose one):

1 pre-baked 9-inch graham cracker crust (store-bought or homemade)
OR

1 pre-baked 9-inch pastry pie crust, fully cooled

For the filling:

1 cup caramel sauce, divided (½ cup for bottom layer + ½ cup for garnish)

1 (8 oz) package cream cheese, softened (full-fat recommended)

½ cup powdered sugar

1 teaspoon vanilla extract

1½ cups heavy whipping cream, cold

2 tablespoons granulated sugar

For garnish:

Extra whipped cream

Additional caramel drizzle

Instructions

Step 1: Prepare the crust

  • If using a graham cracker crust, have it ready to fill.

  • If using a pastry crust, bake it according to directions and let it cool completely before using.

Step 2: Layer the caramel

  • Pour ½ cup caramel sauce into the bottom of the prepared crust and spread evenly using a spoon or offset spatula.

  • Place the crust in the fridge while you prepare the filling.

Step 3: Make the cream cheese mixture

  • In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium speed until smooth and creamy (about 2 minutes).

Step 4: Whip the cream

  • In a separate bowl, add 1½ cups heavy whipping cream and 2 tablespoons granulated sugar.

  • Beat with an electric mixer until stiff peaks form (3–5 minutes).

Step 5: Combine the filling

  • Gently fold the whipped cream into the cream cheese mixture using a spatula.

  • Fold until fully combined and light in texture—avoid overmixing.

Step 6: Assemble the pie

  • Spoon the cream mixture over the chilled caramel layer in the crust.

  • Smooth the top with a spatula or the back of a spoon.

Step 7: Chill

  • Refrigerate the pie for at least 4 hours, preferably overnight, until fully set.

Step 8: Garnish and serve

  • Before serving, drizzle the top with the remaining ½ cup caramel sauce.

  • Pipe or dollop whipped cream around the edges or in the center.

  • Slice and enjoy!

Notes

  • Crust Tip: A graham cracker crust adds sweetness and crunch, while a pastry crust delivers a buttery, flaky bite.

  • Caramel Tip: Let the caramel cool before spreading it in the crust to avoid melting the filling.

  • Whipping Tip: Use chilled bowls and beaters for better whipped cream volume.

  • Storage: Store in the fridge, tightly covered, for up to 5 days. This pie can also be frozen for up to 2 months.

  • Make-Ahead: You can prepare this pie 1–2 days in advance; just wait to garnish until right before serving.

Find it online: https://claradelish.com/creamy-caramel-cream-pie/