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Vanilla Caramel Pie – An easy vanilla cream pie with lots of caramel mixed in. Topped with homemade whipped cream and a caramel drizzle. Great for holiday entertaining!
There is just something about the holidays and pie. They seem to go hand in hand. Whether it is your classic pumpkin pie on Thanksgiving, or something like this vanilla caramel pie.
You can even take a classic pie and turn it into something else like Pecan Pie Egg Rolls. But dessert and pie is what people seem to expect when the holidays roll around.
My husband is pretty much anti-chocolate anything. So crème brulee or cream puffs are more his kind of dessert. But one thing he does love is caramel!
So I knew this caramel pie would be something he would go crazy for. It starts out kind of like a cream cheese pie. You mix cream cheese together with sugar to get it all nice and creamy. You can use a store bought or homemade pie crust, but the homemade makes it extra flaky and delicious.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Baked Pie Crust – you can use a store bought or homemade pie crust
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
- Cream Cheese
- Granulated Sugar
- Caramel Sauce
How To Make Vanilla Caramel Pie
- Beat heavy cream, powdered sugar, and vanilla together until stiff peaks form. Let this chill until you are ready to use it.
- Beat cream cheese until smooth. Add sugar and caramel, then mix until well combined and creamy.
- Fold in homemade whipped cream (reserve 1/2 for top of pie).
- Spread 2 tablespoons of caramel into the bottom of the baked pie crust. Pour caramel cream mixture into the pie crust. Top with remaining whipped cream.
- Place in refrigerator for 3-4 hours to set up before serving.
- Drizzle with additional caramel sauce to serve.
Recipe Tips & Suggestions
- Make sure your pie crust is completely cooled before you pour in the filling. Any heat will melt the caramel and the filling and it won’t stand up as well.
- Really let it chill for 3-4 hours or overnight for it to set up and be able to slice it.
- This recipe uses Homemade Whipped Cream to give it a fluffy mousse like texture, but if you want a shortcut, you could use a tub of Cool Whip.
- Make sure to store this in the fridge. It will last for 3-4 days covered in the fridge. It isn’t the best frozen.
- To serve you top with some of the extra homemade whipped cream and more caramel. Because when is more caramel a bad thing?
More Pie Recipes
Vanilla Caramel Pie
Ingredients
- 1 9-inch pie shell, baked
- 2 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/3 cup caramel sauce, ice cream topping
Instructions
- Using an electric mixer beat heavy cream, powdered sugar, and vanilla together until stiff peaks form. Set in fridge until ready to use.
- Beat cream cheese until smooth. Add sugar and caramel, then mix until well combined and creamy. Fold in homemade whipped cream (reserve 1/2 for top of pie).
- Spread 2 tablespoons of caramel into the bottom of the baked pie crust. Pour caramel cream mixture into the pie crust. Top with remaining whipped cream. Place in refrigerator for 3-4 hours to set up before serving.
- Drizzle with additional caramel sauce to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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