Print

Salted Caramel Cream Pie

Print Recipe

Silky-smooth salted caramel filling in a buttery graham cracker crust, topped with clouds of whipped cream and a drizzle of caramel—this indulgent no-bake pie is a sweet lover’s dream and perfect for holidays or special gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup light brown sugar
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • ¼ cup water
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 ½ cups whole milk
  • ½ cup sweetened condensed milk
  • 1 cup whipped cream (homemade or store-bought)
  • 2 tbsp caramel sauce, for drizzle

Instructions

  1. In a bowl, mix graham cracker crumbs and brown sugar, then stir in melted butter until well combined.
  2. Press the mixture into a 9-inch pie dish and refrigerate for 30 minutes.
  3. In a saucepan, combine sugar and ¼ cup water over medium heat. Without stirring, cook until the sugar turns a deep amber color.
  4. Carefully whisk in butter and heavy cream until smooth. Remove from heat and stir in vanilla and sea salt.
  5. In a small bowl, whisk cornstarch with cold water to create a slurry.
  6. In another saucepan, heat milk and condensed milk until warm.
  7. Slowly whisk in the cornstarch slurry and prepared caramel sauce. Cook on medium heat, stirring constantly, until thickened.
  8. Pour the caramel filling into the prepared crust and refrigerate for at least 4 hours or until set.
  9. Before serving, pipe or spoon whipped cream on top and drizzle with extra caramel sauce.

Notes

  • Be cautious when making caramel—hot sugar can burn easily.
  • For best results, chill the pie overnight.
  • Use a deep-dish pie plate to prevent overflow.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: salted caramel pie, no-bake dessert, caramel cream pie, holiday dessert, sweet pie

Find it online: https://epicrecipebox.com/salted-caramel-cream-pie/