Simple Caramel Cream Pie (no bake)

If you’re looking for an easy, quick and delicious dessert, this Simple Caramel Cream Pie is just for you. It’s the perfect dessert for all of the caramel lovers out there!

It’s a No bake pie made with a pecan graham cracker crust, a creamy caramel filling, a whipped topping and pecans and chocolate chips to top.

Simple Caramel Cream Pie (no bake)

Why you’ll love this Simple Caramel Cream Pie (no bake)

  • This is a no bake pie, which means no oven involved!
  • Its easy and quick to make
  • It can be made ahead of time and frozen, perfect for the hectic Holiday Season
  • Most of all, because it’s delicious!

Ingredients you’ll need for this no bake Simple Caramel Cream Pie

Simple ingredients, found in any grocery store are needed:

  • Graham crackers. For the pie shell
  • Butter. Unsalted butter and at room temperature
  • Pecans. These will be used both in the crust and as a topping for the pie
  • Heavy Whipping cream. Cooled, for a quicker whipping when making the whipped cream topping and filling
  • Cream Cheese. Softened cream cheese and full fat
  • Dulce de Leche. I bought canned Dulce de Leche from La Lechera, but feel free to buy your favorite brand. This will give the caramel flavor
  • Powdered sugar. Helps with the consistency and sweetening of the caramel mixture
  • Pure Vanilla extract. Good quality goes a long way!
  • Salt. Enhances the flavors
  • Granulated sugar. To sweeten the whipped topping
  • Chocolate Chips. Along with pecans, to top the pie
  • Caramel Sauce. To drizzle all over the toppings

For more exact measurements take a look at the recipe card at the bottom of this post.

Simple Caramel Cream Pie (no bake)

How to make this delicious Caramel Creamy Pie

This pie is easy to make, and there’s not much work involved in preparing it.

Start by making the pie crust. Mix the graham crackers, butter and pecans in a food processor, until it resembles wet sand.

Lightly spray with cooking spray the sides and bottom of an 9 inch pie plate. Pour the graham cracker crumbs into your prepared pan, and use the bottom of a measuring cup or glass to press it firmly on the bottom and sides of the pan. Use your fingers to pack it tightly if necessary to ensure a firm crust. Place the homemade crust in the freezer while making the filling.

For the filling, beat the heavy cream with a whisk attachment or an electric mixer in high speed until stiff peaks form and set aside.

In a medium bowl, beat cream cheese for 1 minute. Add dulce de leche and mix until incorporated. Add powdered sugar, vanilla extract and salt and mix.

Fold in the whipped cream using a rubber spatula. Pour into your prepared crust in an even layer and refrigerate for at least 6 hours or overnight.

With a whisk attachment, whip the heavy cream, sugar and vanilla extract, until stiff peaks form. Cut the pecans in small pieces and add them along with the chocolate chips on top of the pie, drizzle with caramel sauce. Serve it as is or along a scoop of vanilla ice cream

Expert tips for the perfect pie

  • When the fat in the heavy cream is cold while beating, it helps in making it light and airy, and it holds better its shape. For this reason and to accelerate the process of making your whipped cream, you can freeze the whisk and metal bowl for 10 minutes before using them
  • Make sure the cream cheese is at room temperature before beating, this will ensure you don’t end up with a lumpy filling
  • Let the pie set for at least 6 hours before serving, otherwise it won’t hold everything in place and will be too soft to serve
Simple Caramel Cream Pie (no bake)

Add-ins and Substitutions

  • Substitute the graham crackers for Oreos for an Oreo cookie crust
  • Add bananas and walnuts to the top of the pie instead, and drizzle with caramel for a caramel banana cream pie
  • Add a teaspoon of cocoa plus 2 extra tablespoons of granulated sugar to your whipped topping, and drizzle with chocolate instead, for a chocolate caramel version.

How long will my Homemade Caramel Pie last?

Leftover pie will last refrigerated for up to five days. Make sure it’s stored in an airtight container.

Can I freeze my Caramel pie?

You can definitely freeze this pie! you can make it ahead of time, let it set in the refrigerator and cover tightly to avoid any freezer burn and ice crystals. If you’re not sure your container closes tightly, place a piece of plastic wrap between the container and the lid, then secure with the lid tightly.

Freeze for up to 3 months.

Pie toppings

Take a look at this video of this Siple Caramel Cream Pie so you can see consistency.

Take a look at the links below for some no bake pie recipes, baked pies and tarts, or click here for more thanksgiving desserts. or here for more Christmas desserts.

No bake Key Lime Pie Recipe

Coffee Liqueur Brownie Pie

Easy No-bake Peanut butter tart

Bourbon and Cinnamon Apple Pie

Pear and Salted Caramel Pie

If you make this recipe, be sure to give it a star rating and leave a comment!

Simple Caramel Cream Pie (no bake)
Print Recipe
5 from 1 vote

Simple Caramel Cream Pie (No bake)

If you're looking for an easy, quick and delicious dessert, this Simple Caramel Cream Pie is just for you. It's the perfect dessert for all of the caramel lovers out there!
It's a No bake dessert made with a pecan graham cracker crust, a creamy caramel filling, a whipped topping and pecans and chocolate chips to top.
Prep Time25 mins
Fridge time6 hrs
Total Time6 hrs 25 mins
Course: Pies and Tarts
Cuisine: American
Keyword: caramel cream pie, caramel cream pie recipe, caramel creme pie, fluffy caramel pie, Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker
Servings: 6 servings
Author: Maria Corcuera

Ingredients

Crust

  • 2 sleeves graham crackers 270 grams / 9.5 ounces
  • 11 Tablespoons unsalted butter melted
  • 1/4 Cup Pecans

Caramel Filling

  • 3/4 Cup heavy whipping cream chilled
  • 8 ounces cream cheese room temperature
  • 1 can Dulce de leche 13.4 ounces
  • 1/4 Cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Whipped topping

  • 1 Cup heavy whipping cream chilled
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 Cup pecans in chunks
  • 1/4 Cup Chocolate chips
  • 1/8 Cup Caramel sauce store bought

Instructions

  • Start by making the pie crust. Mix the graham crackers, butter and pecans in a food processor, until it resembles wet sand.
    2 sleeves graham crackers, 11 Tablespoons unsalted butter, 1/4 Cup Pecans
  • Lightly spray with cooking spray the sides and bottom of an 9 inch pie plate. Pour the graham cracker crumbs into your prepared pan, and use the bottom of a measuring cup or glass to press it firmly on the bottom and sides of the pan. Use your fingers to pack it tightly if necessary to ensure a firm crust. Place the homemade crust in the freezer while making the filling.
  • For the filling, beat the heavy cream with a whisk attachment or an electric mixer in high speed until stiff peaks form and set aside.
    3/4 Cup heavy whipping cream
  • In a medium bowl, beat cream cheese for 1 minute. Add dulce de leche and mix until incorporated. Add powdered sugar, vanilla extract and salt and mix.
    8 ounces cream cheese, 1 can Dulce de leche, 1/4 Cup powdered sugar, 2 teaspoons vanilla extract, 1/2 teaspoon salt
  • Fold in the whipped cream using a rubber spatula. Pour into your prepared crust in an even layer and refrigerate for at least 6 hours or overnight.
  • With a whisk attachment, whip the heavy cream, sugar and vanilla extract, until stiff peaks form. Cut the pecans in small pieces and add them along with the chocolate chips on top of the pie, drizzle with caramel sauce. Serve it as is or along a scoop of vanilla ice cream
    1 Cup heavy whipping cream, 2 Tablespoons granulated sugar, 1/4 teaspoon pure vanilla extract, 1/4 Cup pecans, 1/4 Cup Chocolate chips

Video

Notes

  • When the fat in the heavy cream is cold while beating, it helps in making it light and airy, and it holds better its shape. For this reason and to accelerate the process of making your whipped cream, you can freeze the whisk and metal bowl for 10 minutes before using them
  • Make sure the cream cheese is at room temperature before beating, this will ensure you don’t end up with a lumpy filling
  • Let the pie set for at least 6 hours before serving, otherwise it won’t hold everything in place and will be too soft to serve

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2 Comments

  • Maureen O'Reilly says:

    I’m planning to make this pie- looks great. But it wasn’t clear to me-do you melt the butter for the crust before combing it, or do you use soft butter and just mix it in with the food processor?

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Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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