Looking for the perfect holiday pie? This Caramel Cream Pie is delicious with a creamy caramel cheesecake filling, topped with whipped cream and dulce de leche.
Love dulce de leche? Try our easy alfajores cookies (filled with dulce de leche)!! Give our cherry pie recipe a try next when you’re looking to bake up something perfect.
The Best Dulce de Leche Pie
If you’re looking for something different to bake for dessert, you’re going to LOVE this caramel cream pie.
Love cream pies? Try our banana cream pie or coconut cream pie recipe next!
- Dulce de leche pie – Caramel and cream cheese come to make the sweet, tangy cream filling.
- Flaky pie crust – You can use our homemade pie crust, a store bought pie crust, or a graham cracker crust would be delicious too.
- Make ahead dessert – Make it the day before and let it chill in the fridge overnight. You can spend more time with your guests and less time in the kitchen.
Ingredients Needed
- Dulce de leche – A thick caramel sauce that comes in cans. It’s mixed into the filling for a rich caramel flavor, then drizzled on top for a beautiful presentation.
- Cream cheese – This gets blended with the dulce de leche and heavy cream to provide the structure, richness and tang that enhances the caramel flavor.
- Heavy cream & Powdered sugar– used to make homemade whipped cream. You can swap this for Cool Whip if you prefer.
- Pie Crust– For years, I relied on refrigerated pie crusts. I still use them for recipes like cherry hand pies and mini apple pies. But for today’s dulce de leche pie, it’s well worth the little bit of extra effort it takes to make your own pie crust!
Aimee’s Pro Tip
You can bake the pie crust in advance, or purchase a pre baked pie crust.
How to Make Caramel Cream Pie
Prepare the Crust.
- Depending on the type of crust your use (homemade vs refrigerated), bake accordingly and let cool.
- Spread dulce de leche in bottom of cooled pie crust.
Make the Filling.
- Use a cold mixing bowl when making the caramel pie filling. This helps the cream form stiff peaks as you beat it for perfect consistency.
- Add the whipped cream to the caramel mixture.
Assemble the Pie.
- Spread caramel cream mixture over the top of the dulce de leche layer.
- Top with remaining whipped cream.
Heat leftover dulce de leche in the microwave. It will soften to an ideal consistency for drizzling over the top of the finished caramel cream pie.
More Pie Recipes
- Peach Hand Pies
- Sugar Cream Pie
- French Silk Pie
- Peanut Butter Pie
- Pistachio Pie
- Dulce de Leche Banana Cream pie
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Caramel Cream Pie Recipe
Looking for the perfect holiday pie? This Caramel Cream Pie is delicious with a creamy caramel cheesecake filling, topped with whipped cream and dulce de leche.
Ingredients
- 1 baked pie crust, 9 inch
- 1 can dulce de leche caramel (divided) 13.4 ounce
- 8 ounce cream cheese softened
- ¼ cup powdered sugar
- 2 ½ cups heavy whipping cream
- ¼ cup granulated sugar
Instructions
- Bake pie crust according to package (or recipe) directions. Cool completely.
- In a large mixing bowl, beat cream cheese with 1/2 cup of dulce de leche and powdered sugar. Set aside.
- In a clean and COLD mixing bowl, beat heavy cream with granulated sugar for a couple minutes until stiff peaks form. Remove about 1/2 cup of the whipped cream and reserve it for the garnish.
- To the remainder of the whipped cream, fold in the caramel cream cheese mixture until fully blended. With the remaining dulce de leche, reserve about 1-2 Tablespoons for garnish.
- Spread the remainder of the dulce de leche in the bottom of your cooled pie crust. Top with caramel cream mixture. Top with reserved whipped cream. Melt the remaining 1-2 Tablespoons of dulce de leche in microwave and drizzle over pie. Refrigerate pie for 4 hours or overnight.
Notes
- Use a cold mixing bowl when making the caramel pie filling. This helps the cream form stiff peaks as you beat it for perfect consistency.
- Heat leftover dulce de leche in the microwave. It will soften to an ideal consistency for drizzling over the top of the finished caramel cream pie.
- Swap out the homemade whipped cream for Cool Whip if you prefer.
- Store pie in refrigerator for up to 4 days. Or freeze pie in airtight container for up to 3 months. Thaw in refrigerator overnight.
Nutrition
Serving: 1slice, Calories: 260kcal, Carbohydrates: 9g, Protein: 3g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 75mg, Sodium: 73mg, Potassium: 72mg, Sugar: 9g, Vitamin A: 983IU, Vitamin C: 0.3mg, Calcium: 51mg, Iron: 0.1mg
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Creamy dulce de leche filling inside a homemade pie shell. The perfect caramel pie for the holidays or any special occasion!
Hi Aimee, I’m dying to make this recipe for my parents 50th anniversary – they love caramel! But I need to know what size can of the caramel you used and also is it 2 cups of finished whipped cream that gets folded in? Thanks in advance!
Hi Aimee, I’m dying to make this recipe for my parents 50th anniversary – they love caramel! But I need to know what size can of the caramel you used and also is it 2 cups of finished whipped cream that gets folded in? Thanks in advance!
Can you make this crust with butter instead of crisco?
I’m not an experienced pie maker so forgive my ignorance.
How could i make the filling more dense?
It’s a good consistency but i would like to make it more like a cheesecake. Maybe not quite so dense, but just a little more. Thanks!