Quick Description
This Creamy Caramel Custard Pie features a buttery cookie crust, a silky vanilla cream layer, and a rich caramel custard topping that melts in your mouth. Smooth, decadent, and unbelievably easy to make, this no-bake dessert is perfect for gatherings, celebrations, or whenever you’re craving something indulgent and creamy.
Servings & Timing
Serves: 8
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: ~4 hours 15 minutes
Ingredients List
For the Crust
2 cups crushed graham crackers or digestive biscuits
6 tbsp melted butter
For the Vanilla Cream Layer
1 cup cream cheese, softened
1 cup whipped cream or Cool Whip
½ cup powdered sugar
1 tsp vanilla extract
For the Caramel Custard Topping
1 ½ cups dulce de leche or thick caramel sauce
½ cup heavy cream
1 tbsp butter
Instructions
- Prepare the Crust
Mix crushed biscuits with melted butter until combined.
Press firmly into the bottom of a pie dish.
Refrigerate while preparing the filling. - Make the Vanilla Cream Layer
In a bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla, mix well.
Fold in whipped cream gently until fluffy.
Spread this layer evenly over the chilled crust. - Prepare the Caramel Custard Topping
In a saucepan over low heat, warm dulce de leche with heavy cream and butter.
Stir until smooth, silky, and pourable.
Let it cool slightly (not hot), then pour over the vanilla cream layer. - Chill
Refrigerate the pie for 4 hours minimum or overnight for best texture. - Serve
Slice and enjoy creamy, dreamy perfection in every bite.
Nutrition (per slice)
Approximate values
Calories: 390
Protein: 6g
Carbs: 34g
Fat: 25g
Fiber: 1g
Benefits
No-Bake & Quick: Simple prep, no oven required.
Ultra-Creamy Texture: Layers blend together into silky smoothness.
Crowd-Pleaser: Perfect for parties and celebrations.
Additional Notes
Use a store-bought caramel to save time.
Let the caramel cool slightly so it doesn’t melt the cream layer.
Dietary Info
Vegetarian: Yes
Gluten-Free Option: Use GF biscuits for the crust.
Dairy-Free Option: Use DF cream cheese + coconut whipped cream + coconut caramel.
Brief Introduction
This dessert is all about pure creamy indulgence—smooth vanilla filling meets luscious caramel custard, all sitting on a buttery crumb crust. Every bite is rich, soft, and melt-in-your-mouth delicious.
Step-by-Step Cooking Guide
Make the buttery crust.
Whip the vanilla cream layer.
Melt and pour caramel topping.
Chill until set.
Slice, serve, enjoy.
Ingredient Details & Substitutions
Dulce de Leche: Can be swapped with caramel pudding or butterscotch topping.
Cream Cheese: Light or full-fat both work.
Crust: Graham crackers, digestive biscuits, or shortbread crumbs.
Recipe Variations & Serving Suggestions
Add banana slices between layers for a caramel banana pie.
Top with whipped cream or crushed nuts.
Drizzle chocolate for extra richness.
Storage & Make-Ahead
Refrigerate: Up to 4 days covered.
Freeze: 1–2 months (thaw in fridge overnight).
FAQs
Can I use store-bought crust?
Yes, any 9-inch ready crust works perfectly.
Can I lighten the recipe?
Use Greek yogurt cream cheese and low-fat whipped topping.
Why did my caramel sink?
Caramel was too hot—cool it before pouring.
Optional Personal Story
I made this pie once for a family dinner, expecting leftovers—but it vanished before the meal even ended. The caramel and vanilla layers create the perfect “one more bite” effect you can’t resist.
