Simple Caramel Cream Pie (No bake)

4.88 from 8 votes

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

Total Time6 25

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 (11 Tablespoons) unsalted butter, 1/4 Cup (24.8 g) 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 (177.4 ml) 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 (226.8 g) cream cheese, 1 can Dulce de leche, 1/4 Cup (30 g) powdered sugar, 2 teaspoons vanilla extract, 1/2 teaspoon (0.5 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 (236.6 ml) heavy whipping cream, 2 Tablespoons granulated sugar, 1/4 teaspoon (0.3 teaspoon) pure vanilla extract, 1/4 Cup (24.8 g) pecans, 1/4 Cup (45 g) Chocolate chips

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