Last Updated August 13, 2024

Caramel cream pie is a pie that you should be adding to your pie repertoire ASAP. A homemade buttery pie crust, with a light, creamy, caramel-y filling, topped with more whipped cream and more caramel. Decadent and oh so worth it.

Homemade pies can sometimes feel intimidating, but this one really is not hard to make! You can make your own homemade caramel (I have a recipe for that here, also linked below), or you can rely on a good ol’ can of dulce de leche for absolute ease. I’ve made this pie with both options and it’s absolutely delicious either way.

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Recipe adapted from Shugary Sweets

Caramel Features:

Caramel Cream Pie

Salted Chocolate Caramel Pretzel Bark

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Caramel Toffee Cheesecake

Salted Caramel Thumbprint Cookies

Caramel Sauce

Caramel Cream Pie

Serves 8-12

Ingredients:

For the Crust

1 1/3 cup / 160g all-purpose flour
1/2 tsp / 2.5g salt
4 Tbsp / 56g butter, cold, cut into small pieces
4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce
8 oz / 225g cream cheese, room temperature
2 1/2 cups / 605g heavy whipping cream
1/4 cup / 50g sugar

Directions:

Make the Crust

Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish.

In a medium bowl whisk together flour and salt. Blend in cold butter using a pastry cutter, fork, or your hands. You want the butter to end up in small pieces, like peas.
Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible. The dough should be able to hold together in a ball, without being too dry and shaggy or too wet. Add more water if necessary, 1 tablespoon at a time.
Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly. Place in the fridge for 1 - 48 hours.
After the crust has rested, roll into a circle on a lightly floured surface or silpat. Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls. Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.
Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork. Prick the bottom of the crust with a fork. The crust can also be refrigerated at this point, if needed.
Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown. Cool completely.

Make the Caramel Cream filling and topping

In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel. Set aside.
In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form. Reserve 1/2 cup for the topping. Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.
Reserve 1-2 tablespoons of the remaining caramel for the topping. Spread the rest into the bottom of the crust. Spread cream cheese mixture over caramel.
Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Jenny's Notes:

For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency. Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough. You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be. The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax.
If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking.
I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter. If you live in a really dry climate, you might need up to 7. Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.

Yield 8-12 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

12 Min

Total time

1 H & 12 M

Caramel Cream Pie

Flaky, buttery crust, whipped caramel filling, and fresh whipped cream with caramel drizzled on top.

Cook modePrevent screen from turning off

Ingredients

For the Crust

1 1/3 cup / 160g all-purpose flour
1/2 tsp / 2.5g salt
4 Tbsp / 56g butter, cold, cut into small pieces
4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce
8 oz / 225g cream cheese, room temperature
2 1/2 cups / 605g heavy whipping cream
1/4 cup / 50g sugar

Instructions

Make the Crust

Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish.
In a medium bowl whisk together flour and salt. Blend in cold butter using a pastry cutter, fork, or your hands. You want the butter to end up in small pieces, like peas.
Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible. The dough should be able to hold together in a ball, without being too dry and shaggy or too wet. Add more water if necessary, 1 tablespoon at a time.
Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly. Place in the fridge for 1 - 48 hours.
After the crust has rested, roll into a circle on a lightly floured surface or silpat. Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls. Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.
Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork. Prick the bottom of the crust with a fork. The crust can also be refrigerated at this point, if needed.
Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown. Cool completely.

Make the Caramel Cream filling and topping

In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel. Set aside.
In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form. Reserve 1/2 cup for the topping. Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.
Reserve 1-2 tablespoons of the remaining caramel for the topping. Spread the rest into the bottom of the crust. Spread cream cheese mixture over caramel.
Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Notes

For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency. Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough. You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be. The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax. If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking. I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter. If you live in a really dry climate, you might need up to 7. Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.