Caramel Cream Pie
Caramel Cream Pie is a sweet and creamy pie that is perfect for any caramel lover.
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Servings: 8
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 adapted from: Chef in Training
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