Caramel Cream Pie
Caramel Cream Pie is made with a sugar cookie crust, whipped cream, toffee bits, and rich caramel sauce. The best Thanksgiving pie recipe.
There are two kinds of dessert lovers: those who prefer chocolate and those who prefer caramel. If you fall into the caramel camp, this Caramel Cream Pie is pure dessert heaven. It’s become such a favorite in my family that we’ve even started swapping out birthday cakes for this rich, creamy caramel dessert. This chilled caramel pie is perfect for fall and makes a delicious addition to any Thanksgiving dessert table, but it’s so good you’ll want to enjoy it all year long whenever a caramel craving strikes.
CARAMEL CREAM PIE
This homemade caramel pie recipe is like two desserts in one! The base of this pie, the crust itself, is made from Pillsbury sugar cookie dough. Believe me when I say, this special ingredient truly takes this homemade pie recipe to the next level, creating a sweet, chewy base that perfectly complements the caramel filling. Each bite is loaded with smooth caramel sauce, creamy filling, and crunchy toffee bits, making this caramel pie an irresistible treat for any occasion. It’s so light and airy, but also bold and rich on the palate. Serve this pie at Thanksgiving or at your next family party, and watch even the chocolate lovers swoon over it!
Find my expert tips on how to make homemade caramel cream pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Caramel Cream Pie Recipe:
- Easy-To-Make: With Pillsbury refrigerated sugar cookie dough as the crust, you can skip the fuss of a homemade pie crust and still get bakery-quality results.
- Trending Fall Flavors: Every bite combines silky caramel filling, smooth cream cheese, and the crunch of toffee bits for the perfect balance of sweet and salty.
- Make-Ahead Friendly: It needs time to chill, which makes it the ideal dessert to make in advance.
- Perfect For Parties & Potlucks: Topped with whipped cream, caramel drizzle, and toffee bits, this caramel cream pie looks as impressive as it tastes. Whether it’s a birthday, holiday, or family gathering, this chilled caramel dessert is sure to be a hit.
Ingredients
- 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
- 3/4 cup toffee bits divided
- 12 ounces cream cheese softened
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 3/4 cup caramel sauce divided (I use the Ghirardelli brand of caramel sauce)
Instructions
Preheat oven to 350 degrees F. Allow the cooke dough to sit out at room temperature for about 15 minutes to slightly soften. Once dough is soft, press evenly into a 9-inch deep dish pie pan.
Press 1/2 cup of the toffee bits evenly onto the dough. Bake for 16 to 18 minutes or until golden brown. Remove from oven and let crust cool completely.
In a large mixing bowl, beat the cream cheese with an electric hand-mixer. Add 1/2 cup of the caramel sauce, and beat until combined.
In a medium bowl, beat the whipping cream with an electric hand-mixer while gradually adding the granulated sugar. Continue to beat until soft peaks form. Divide the whipped cream in half. Fold one half of the whipped cream into the cream cheese/caramel mixture. (Save the other half of whipped cream for the top of the pie.)
Pour the cream cheese mixture into the cooled sugar cookie crust; spreading out evenly. Spread remaining whipped cream over the top. Sprinkle with remaining toffee bits and drizzle with the rest of the caramel. Place in refrigerator to chill at least 3 hours before serving. Enjoy!
Servings
This pie recipe yields 8 servings.
Storage
Store leftover caramel pie in the refrigerator, covered tightly, for 3-4 days. Freezing the fully assembled pie isn’t recommended, but you can freeze the crust or caramel filling separately for 1-2 months and assemble before serving.
Holly’s Tips for The Best Caramel Cream Pie:
- Use Quality Caramel: A rich, buttery brand like Ghirardelli caramel gives this pie a decadent flavor. Homemade caramel sauce also works beautifully.
- Soften The Dough: Let your Pillsbury sugar cookie dough sit at room temperature for about 15 minutes, soft enough to press into the pan easily, but not too warm or it may bake unevenly.
- Cool The Crust: Trust me on this. Don’t skip this step, as a warm crust will melt your filling and ruin the creamy texture. You can pop it in the fridge for faster cooling if you’d like!
- Fold Gently: When combining the whipped cream with the caramel filling, use a slow folding motion to keep it light and fluffy.
- Make It Your Own: Try a drizzle of chocolate, a sprinkle of sea salt, or even a few chopped nuts: peanuts, cashews, or almonds as a garnish, for a twist on classic caramel cream pie.
- Chill Before Serving: Let the pie refrigerate for a few hours, or overnight, so it sets properly. The flavors meld beautifully, and the texture becomes rich and creamy.
Frequently Asked Questions:
Yes, this pie is perfect for making ahead. Prepare it up to 24 hours in advance and refrigerate until ready to serve. The flavors actually get better as it chills.
Absolutely, substitute the whipped cream with 2 containers (8 ounces each) of Cool Whip, thawed. It saves time and still tastes delicious.
Make sure the sugar cookie crust cools completely before adding the filling. A warm crust will cause the filling to soften too much.
Use a thick, high-quality caramel sauce. I highly suggest Ghirardelli or Smucker’s for places to start. Homemade caramel sauce also works great if you prefer a richer flavor.
Absolutely, feel free to replace them with crushed pretzels, chopped nuts, or mini chocolate chips.
To make this Caramel Cream Pie dairy-free, use a dairy-free sugar cookie dough for the crust and substitute the cream cheese with a plant-based cream cheese like Kite Hill or Tofutti. Swap the heavy cream for coconut cream or a dairy-free whipping cream alternative such as Silk or Country Crock Plant Cream. Choose a dairy-free caramel sauce (or make your own with coconut milk and vegan butter), and replace the toffee bits with dairy-free toffee, chopped nuts, or chocolate chips.
Make this Caramel Cream Pie dairy-free by swapping out the dairy ingredients: use a dairy-free sugar cookie dough for the crust, replace the cream cheese with a plant-based cream cheese (like Kite Hill or Tofutti), and use coconut cream or a dairy-free whipping cream alternative in place of heavy cream. Choose a dairy-free caramel sauce or make your own with coconut milk and vegan butter, and swap the toffee bits for dairy-free toffee, chopped nuts, or chocolate chips. This creates a creamy, indulgent pie that’s entirely dairy-free.
Similar Recipes
Craving something similar? My Salted Caramel Banana Pudding is a delicious no-bake treat.
Looking for another chilled dessert? My Asphalt Pie is a frozen mint chocolate chip ice cream pie with an Oreo cookie crust.
In the mood for something different? My Chocolate Chip Cookie Pie is a warm, soft, gooey chocolate chip cookie in pie form.
Craving something specific to fall? My Maple Pie is a creamy and luscious pie that serves a rich, sweet maple flavor inspired by Canada.
Big candy lover? My Butterfinger Pie is a no-bake pie recipe that serves up delicious Butterfingers in a creamy and decadent pie.
Have you made this Caramel Cream Pie recipe? 🥧
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Caramel Cream Pie
Ingredients
- 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
- 3/4 cup toffee bits divided
- 12 ounces cream cheese softened
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 3/4 cup caramel sauce divided (I use the Ghirardelli brand of caramel sauce)
Instructions
- Preheat oven to 350 degrees F. Allow the cooke dough to sit out at room temperature for about 15 minutes to slightly soften. Once dough is soft, press evenly into a 9-inch deep dish pie pan.
- Press 1/2 cup of the toffee bits evenly onto the dough. Bake for 16 to 18 minutes or until golden brown. Remove from oven and let crust cool completely.
- In a large mixing bowl, beat the cream cheese with an electric hand-mixer. Add 1/2 cup of the caramel sauce, and beat until combined.
- In a medium bowl, beat the whipping cream with an electric hand-mixer; while gradually adding the granulated sugar. Continue to beat until soft peaks form. Divide the whipped cream in half. Fold one half of the whipped cream into the cream cheese/caramel mixture. (Save the other half of whipped cream for the top of the pie.)
- Pour the cream cheese mixture into the cooled sugar cookie crust; spreading out evenly. Spread remaining whipped cream over the top. Sprinkle with remaining toffee bits and drizzle with the rest of the caramel. Place in refrigerator to chill at least 3 hours before serving. Enjoy!
Notes
Recipe Has Been Adapted From: Chef In Training.
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made this years ago amazing it is also good using the fudge or chocolate ice cream sauce and roasted pecans
Yum, those additions sound delicious!
Made for Thanksgiving, was really good! Left out the toffee bits since we don’t care for them. Would make again!