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 ingredients, found in any grocery store are needed:
For more exact measurements take a look at the recipe card at the bottom of this post.
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
Leftover pie will last refrigerated for up to five days. Make sure it’s stored in an airtight container.
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.
If you make this recipe, be sure to give it a star rating and leave a comment!