The perfect pie for caramel lovers – this delicious caramel cream pie has a silky, smooth no-bake filling with a crunchy Golden Oreo crust and whipped cream on top.
If you love creamy caramel with a hint of salt – then this caramel pie is for you. It tastes somewhere in between a caramel cheesecake and a caramel milkshake for a deliciously creamy treat with a distinct caramel flavor. The crunchy cookie crust adds a delicious crumble, and whipped cream on top balances out the sweetness.
The recipe starts with a Golden Oreo cookie crust. I like using cream cookies because I find the filling makes the crust hold together really well. If you prefer, you could use regular Oreo cookies. Or do a graham crumb crust using 2 1/4 cups graham crumbs, 1/4 cup sugar, and 1/2 cup melted butter. (The process will be the same as written in the recipe below).
The filling is essentially a no-bake caramel cheesecake – but less tangy and more mousse-y. It’s light, airy and ridiculously smooth in texture with a creamy caramel flavor and a hint of salt. You beat together the softened cream cheese, powdered sugar and salted caramel sauce until smooth. Then gently fold in whipped cream until the mixture is smooth and even without streaks. You’ll spread the filling into the cookie crust, then pop the pie in the fridge to firm up and set.
I’ve included the recipe I use for thick, salted caramel sauce in the recipe below, but you can use your favorite salted caramel recipe or store-bought. Just ensure you choose a caramel that’s very thick (most likely one that comes in a jar as opposed to an ice cream topping or sauce that comes in a squeeze bottle).
When you’re ready to serve, top the pie with some additional whipped cream and caramel sauce – and you’re ready to go. You could also add some additional crushed cookies on top. Or whatever you prefer. I love the whipped cream on top because it helps to cut the sweetness of the caramel, but you can definitely leave it off if you prefer.
And for more delicious no-bake pie recipes, don’t forget:
Caramel Cream Pie
Servings: 10 slices
Salted Caramel Sauce (or use store-bought)*
- 1 cup white sugar
- 6 tablespoons unsalted butter cut into small cubes
- 1/2 cup whipping cream
- 1/2 teaspoon salt
Golden Oreo Crust
- 25 Golden Oreos wafers and filling
- 5 tablespoons unsalted butter melted
- 2/3 cup whipping cream
- 10 oz cream cheese* full fat, brick style
- 1/2 cup salted caramel*
- 1/2 cup powdered sugar
- 1/2 cup whipping cream
- salted caramel sauce for drizzling on top
Salted Caramel Sauce
Add the sugar to a small saucepan over low heat. Gently stir the mixture.
The sugar will starts to form lumps. Continue to gently stir. It will eventually turn into a smooth amber liquid without lumps.
Carefully add in the chopped butter. Whisk until the butter is fully melted and incorporated.
Remove from the heat and whisk in the cream until the mixture is smooth. Allow the caramel to cool. Note: this recipe will make about 1 cup total of caramel sauce – you will not use all of it in the caramel filling for the pie.
Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Or place in a Ziploc bag and crush with a rolling pin.
Mix the cookie crumbs with the melted butter.
Press the mixture into the bottom and up the sides of a 9-inch pie pan. Place in the fridge as you make the filling.
No-Bake Caramel Filling
In a large bowl, whip the cream until stiff peaks form.
In a separate large bowl, beat the cream cheese until smooth. Beat in the powdered sugar and cooled 1/2 cup of salted caramel sauce
Using a large rubber spatula, gently fold in the whipped cream until the mixture is smooth and even.
Spoon the mixture into the cookie crust and smooth the top.
Cover the pie plate, and place in the fridge for 6 hours to set before serving.
Beat the whipped cream until stiff peaks form.
Spread the whipped cream over top of the pie, and drizzle with more caramel sauce.
Slice pieces using a thin, sharp knife (not a table knife) being sure to slice all the way through the crust. I find the first piece can be a little hard to get out of the pie plate, but after that, they cut more easily.
- Feel free to use this recipe for salted caramel sauce. Or use your favorite recipe or store bought. Make sure to choose a caramel sauce that is very thick – such as one that comes in a jar instead of a squeeze bottle. Dulce de leche works too. This recipe will yield about 1 cup total. You’ll only need 1/2 cup in the pie filling, then the rest you can use to drizzle on top.
- Make sure to use full fat, brick-style cream cheese. Do not use lite, spreadable or whipped. Cream cheese should be softened to room temperature before getting started.
- Store leftovers covered in the fridge for up to 3 days. Pie can be served frozen as well. If freezing the pie, place it in the fridge about 30 minutes before serving so it’s easier to slice.
- Nutrition information is based on 1 piece with whipped cream on top, but without any extra salted caramel sauce drizzled on top assuming the pie is sliced into 10 equal pieces. It is meant as an estimate only.
Calories: 440kcal | Carbohydrates: 37g | Protein: 4g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 363mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg