Print

Caramel Cream Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

This luscious Caramel Cream Pie features a creamy caramel cheesecake filling layered over a buttery baked pie crust, topped with fluffy whipped cream and a decadent drizzle of dulce de leche. Perfect for holiday gatherings or any special occasion, this pie combines smooth textures and rich caramel flavors for a truly indulgent dessert.

Ingredients

Pie Crust

  • 1 baked pie crust, 9 inch

Filling

  • 1 can dulce de leche caramel, 13.4 ounces (divided)
  • 8 ounces cream cheese, softened
  • ¼ cup powdered sugar

Whipped Cream

  • 2 ½ cups heavy whipping cream
  • ¼ cup granulated sugar

Instructions

  1. Bake Pie Crust: Prepare your 9-inch pie crust according to the package or your favorite recipe instructions, ensuring it is baked evenly and then cooled completely before assembling the pie.
  2. Make Caramel Cream Cheese Mixture: In a large mixing bowl, beat together the softened cream cheese, ½ cup of dulce de leche caramel, and powdered sugar until smooth and fully combined; then set aside.
  3. Whip the Cream: Using a clean and chilled mixing bowl, beat the heavy whipping cream together with granulated sugar until stiff peaks form, which usually takes a couple of minutes by hand or with an electric mixer.
  4. Reserve Whipped Cream for Garnish: Remove about ½ cup of the whipped cream and set it aside to use later as a garnish on top of the pie.
  5. Fold Filling and Whipped Cream: Gently fold the caramel cream cheese mixture into the remaining whipped cream until fully combined, creating a smooth, fluffy caramel filling.
  6. Assemble the Pie: Spread the remaining dulce de leche (except 1–2 tablespoons reserved for garnish) evenly over the bottom of the cooled baked pie crust. Then pour and spread the caramel whipped cream filling over the dulce de leche layer.
  7. Add Toppings and Drizzle: Top the pie with the reserved whipped cream. Melt the remaining 1–2 tablespoons of dulce de leche in the microwave until runny and drizzle it generously over the top of the pie for decoration.
  8. Chill the Pie: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow it to set properly before serving.

Notes

  • Make sure the pie crust is completely cooled before adding the filling to prevent it from becoming soggy.
  • Use a clean, chilled bowl to whip the cream for best volume and texture.
  • You can use store-bought or homemade dulce de leche depending on availability.
  • For a firmer filling, chill the cream cheese mixture before folding into the whipped cream.
  • Refrigerate leftovers and consume within 2-3 days for optimal freshness.

Find it online: https://yumntasty.com/caramel-cream-pie-recipe/