Description
A luscious Caramel Cream Pie featuring a smooth blend of dulce de leche, cream cheese, and whipped cream layered in a buttery baked pie crust. This no-bake cream pie sets in the refrigerator for a decadent and creamy dessert perfect for any occasion.
Ingredients
Pie Crust
- 1 baked pie crust, 9 inch
Caramel Cream Filling
- 1 can dulce de leche caramel (13.4 ounce), divided
- 8 ounce cream cheese, softened
- 1/4 cup powdered sugar
Whipped Cream
- 2 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
Instructions
- Bake Pie Crust: Bake the pie crust according to the package or your favorite recipe instructions until golden and crisp. Allow it to cool completely before assembly to ensure the filling does not melt the crust.
- Prepare Caramel Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with 1/2 cup of the dulce de leche and the powdered sugar until smooth and creamy. Set aside this caramel cream cheese blend.
- Whip the Cream: In a clean and cold mixing bowl, beat the heavy whipping cream with the granulated sugar for several minutes until stiff peaks form. This creates a light and airy whipped cream.
- Reserve Garnishes: Remove about 1/2 cup of the whipped cream and set it aside for garnish. Also, reserve 1 to 2 tablespoons of dulce de leche for drizzling on the finished pie.
- Combine Whipped Cream and Caramel Mixture: Gently fold the remaining whipped cream into the caramel cream cheese mixture until fully blended, maintaining the airy texture.
- Assemble the Pie: Spread the remaining dulce de leche caramel evenly over the bottom of the cooled pie crust. Then, spread the caramel cream filling over the caramel layer. Top with the reserved whipped cream to create a fluffy finish.
- Garnish and Chill: Melt the reserved 1 to 2 tablespoons of dulce de leche in the microwave briefly and drizzle over the top for a beautiful finish. Refrigerate the pie for at least 4 hours or overnight to allow it to set properly and enhance the flavors before serving.
Notes
- Make sure the pie crust is fully cooled before assembling to prevent the filling from melting.
- For best results, use a cold mixing bowl and beaters when whipping cream to help achieve stiff peaks.
- You can substitute store-bought dulce de leche or make your own by slowly cooking sweetened condensed milk.
- Refrigerate pie leftovers and consume within 2-3 days for optimal freshness.
- Ensure cream cheese is softened at room temperature for easier mixing without lumps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
