Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Chill

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