Caramel Cream Pie Obsession You’ll Love
Indulge in this irresistible Caramel Cream Pie with a rich, no-bake caramel filling and fluffy whipped cream. Perfect for any occasion!
Ingredients
For the Pie Crust:
- 1 graham cracker crust either store-bought or homemade, depending on your preference.
- 2 tablespoons melted butter to help hold the crust together
For the Caramel Cream Filling:
- 1 cup heavy cream for that silky, smooth texture
- 1 cup sweetened condensed milk this will give the filling its luscious sweetness
- 1/2 cup brown sugar provides a deep, caramel-like sweetness
- 4 tablespoons unsalted butter for that buttery richness
- 1 teaspoon vanilla extract to enhance the caramel flavor
- 1/4 teaspoon salt to balance the sweetness and bring out the caramel flavor
For the Whipped Cream Topping:
- 1 cup heavy whipping cream for that light and fluffy texture
- 2 tablespoons powdered sugar to sweeten the whipped cream
- 1/2 teaspoon vanilla extract to complement the caramel and add depth
Optional Garnishes:
- Caramel sauce for drizzling on top or for a little extra indulgence
- Chopped nuts such as pecans or walnuts to add a crunchy texture
- Chocolate shavings or sprinkles for a festive touch
Instructions
Prepare the Pie Crust
- If you're using a pre-made graham cracker crust, you're already one step ahead. Just make sure it’s chilled before you fill it.
- If you're going for a homemade crust, combine 1 1/2 cups of crushed graham crackers with 2 tablespoons of melted butter. Stir until everything is well mixed.
- Press this mixture evenly into a pie dish, making sure to cover the bottom and sides completely. Chill it in the fridge for about 30 minutes to help the crust set.
Make the Caramel Cream Filling
- In a medium saucepan, mix 1 cup of heavy cream, 1 cup of sweetened condensed milk, 1/2 cup of brown sugar, 4 tablespoons of unsalted butter, and 1/4 teaspoon of salt. Stir continuously over medium heat until it starts to bubble gently.
- As soon as it begins to bubble, reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally. The mixture will thicken and develop a deep, golden hue. This is where the magic happens!
- After the mixture has thickened, take the saucepan off the heat and mix in 1 teaspoon of vanilla extract. The vanilla enhances the caramel taste and brings a subtle, rich depth to the filling.
Assemble the Pie
- Pour the caramel mixture into the chilled pie crust. Use a spatula to spread it out evenly so that the filling fills the crust completely.
- Allow the pie to cool at room temperature for about 30 minutes, then transfer it to the fridge. Let it chill for at least 3 hours to give the filling time to set and firm up.
Whip the Cream Topping
- While the pie is setting, make the whipped cream topping. In a mixing bowl, beat 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. Usually, this takes about 3-5 minutes with an electric mixer.
- Once the pie has chilled and the filling is firm, spread the whipped cream over the top. You can also pipe it on for a fancier presentation.
Garnish and Serve
- Pour a drizzle of caramel sauce atop the whipped cream for an added burst of sweetness. If you like a little crunch, sprinkle some chopped nuts like pecans or walnuts on top. For a fun, festive touch, add a few chocolate shavings.
- Slice and serve chilled. This Caramel Cream Pie is perfect for any occasion, and it’s guaranteed to be a hit with everyone!
Notes
Nutrition Information (Per Serving):
- Calories: 350
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 95mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 28g
- Protein: 3g