Caramel Cream Pie

This Caramel Cream Pie is a smooth, no-bake dessert that delivers a rich, creamy filling packed with dulce de leche caramel and cream cheese. Topped with a soft cloud of whipped cream and a silky caramel drizzle, this elegant pie is a guaranteed crowd-pleaser for holidays, special occasions, or whenever you’re craving something sweet and indulgent.

Why You’ll Love This Recipe

• No-bake, make-ahead friendly – Perfect for prepping the night before.
• Rich, creamy texture – A silky filling with layers of flavor from dulce de leche and cream cheese.
• Crowd favorite – Impress guests with both the taste and presentation.
• Minimal ingredients – Just a few pantry and fridge staples!

Ingredients

Filling & Topping:

• 1 baked pie crust, 9 inch
• 1 can dulce de leche caramel (divided) – 13.4 ounce
• 8 ounce cream cheese, softened
• ¼ cup powdered sugar
• 2 ½ cups heavy whipping cream
• ¼ cup granulated sugar

Directions

Prepare and Cool the Pie Crust

• Bake your 9-inch pie crust according to the instructions on the package or from your recipe if making it from scratch.
• Once baked, let the crust cool completely on a wire rack before assembling the pie.

Make the Caramel Cream Filling

• In a large mixing bowl, combine the softened cream cheese, ½ cup of dulce de leche (from your can), and the powdered sugar.
• Beat together until completely smooth and creamy. Set aside.

Make the Whipped Cream

• In a separate cold mixing bowl (this helps achieve stiff peaks), pour in the heavy whipping cream and granulated sugar.
• Beat on medium-high speed for about 2–3 minutes or until stiff peaks form.
• Remove ½ cup of the whipped cream and set it aside for garnish.

Combine Filling

• Gently fold the caramel cream cheese mixture into the whipped cream in batches.
• Stir just until the mixture is fully combined and light, taking care not to deflate the whipped cream.

Assemble the Pie

• Take the remaining dulce de leche (minus 1–2 tablespoons for garnish) and spread it evenly into the bottom of the cooled pie crust.
• Spoon and spread the caramel cream mixture over the dulce de leche layer, smoothing out the top.

Garnish and Chill

• Top the pie with the reserved ½ cup whipped cream, spreading or piping it decoratively.
• Microwave the last 1–2 tablespoons of dulce de leche in a small bowl for a few seconds until it’s pourable.
• Drizzle it over the whipped cream topping for a beautiful caramel finish.

Chill

• Refrigerate the pie for at least 4 hours or overnight before serving, allowing it to fully set and the flavors to meld.

Pro Tips and Variations

• Use a cold bowl and beaters when whipping cream for best results.
• Cool Whip alternative: If preferred, substitute homemade whipped cream with Cool Whip.
• Add a sprinkle of sea salt on top for a salted caramel twist.
• Use chocolate or graham cracker crust if you’re out of traditional pie crust.

Serving Suggestions

• Serve chilled straight from the fridge for the best texture.
• Pair with coffee or a glass of milk for a cozy dessert moment.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 4 days.
• Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
• Not suitable for reheating – best served cold.

FAQs

Can I use Cool Whip instead of homemade whipped cream?
A: Yes! If you’re short on time or prefer it, substitute equal parts Cool Whip.

Can I make this ahead of time?
A: Definitely – this pie actually tastes better after chilling overnight.

What kind of crust works best?
A: Any will work, but a buttery homemade crust or flaky refrigerated crust adds a lovely contrast to the creamy filling.

Conclusion

Caramel Cream Pie is the ultimate no-bake dessert to impress your guests without breaking a sweat. Creamy, dreamy, and beautifully decadent, it’s everything a dessert should be. Don’t be surprised if it disappears fast—so maybe make two!

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