Caramel Cream Pie
Indulge in the decadence of this velvety Caramel Cream Pie, a show-stopping dessert that combines a buttery graham cracker crust, rich homemade caramel custard, and a cloud of lightly sweetened whipped cream. This recipe features the perfect balance of textures—from the crisp, golden crust to the silky, melt-in-your-mouth caramel filling, made from scratch with real sugar, butter, and cream. Topped with a luscious layer of whipped cream and optional caramel drizzle, this pie is as visually stunning as it is delicious. Ideal for holidays, dinner parties, or whenever your sweet tooth calls, this crowd-pleasing treat is surprisingly simple to make and guaranteed to impress. Discover how to create an irresistible caramel-filled dessert that’s destined to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup granulated sugar (for caramel)
- 3 tablespoons unsalted butter (for caramel)
- 0.75 cup heavy cream (for caramel)
- 3 tablespoons cornstarch
- 1.5 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 cup heavy cream (for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the mixture evenly into a 9-inch pie pan, ensuring the crust is firmly packed on the bottom and up the sides.
Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.
To prepare the caramel filling, place 1 cup of granulated sugar into a medium saucepan over medium heat. Stir frequently until the sugar melts and turns a deep amber color.
Add 3 tablespoons of butter and whisk until combined, then slowly pour in 3/4 cup of heavy cream, continuing to whisk until smooth. Remove from heat and set aside.
In a small bowl, mix the cornstarch with 1/2 cup of milk to form a slurry. Set aside.
In a medium saucepan, whisk together the egg yolks and 1 cup of milk. Heat over medium heat, stirring constantly, until warmed through (do not boil).
Slowly whisk the cornstarch slurry into the egg yolk mixture. Cook while stirring until thickened, about 3-5 minutes.
Stir the prepared caramel sauce into the thickened custard mixture and add vanilla extract. Mix until fully combined.
Pour the caramel filling into the cooled pie crust and smooth the top. Refrigerate for at least 4-6 hours or until set.
Before serving, make the whipped cream topping. Using an electric hand mixer or stand mixer, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Garnish with extra caramel drizzle or a sprinkle of graham cracker crumbs, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 44.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
