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–+ servings
Homemade Caramel Cream Pie on a beige plate, topped with whipped cream, golden caramel drizzle, and crushed candy pieces over a crumbly graham cracker crust.

Caramel Cream Pie

5 from 1 vote
A silky, rich caramel cream pie with a buttery graham cracker crust and fluffy whipped cream topping — easy enough for weeknights, elegant enough for holidays.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Graham Cracker Crust
  • 1 ½ cups Graham cracker crumbs - about 12 crackers
  • ¼ cup Granulated sugar
  • 6 tablespoons Unsalted butter - melted
  • ⅛ teaspoon Salt - enhances flavor
Caramel Filling
  • ¾ cup Granulated sugar - for dry caramel
  • 1 cup Heavy cream - room temperature
  • 1 cup Whole milk
  • 4 large Egg yolks
  • 3 tablespoons Cornstarch - thickener
  • 2 tablespoons Unsalted butter - adds richness
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt - balance sweetness
  • 1 tablespoon Bourbon (optional) - for adults
  • ⅛ teaspoon Instant espresso powder (optional) - deepens caramel flavor
Whipped Cream Topping
  • 1 cup Heavy whipping cream - cold
  • 2 tablespoons Powdered sugar
  • 1 teaspoon Vanilla extract
Optional Garnishes
  • to taste Caramel drizzle
  • to taste Sea salt flakes
  • to taste Chopped pecans
  • to taste Chocolate shavings

Equipment

  • 1 9-inch pie pan (glass or metal)
  • 1 Heavy-bottomed saucepan (prevents burning caramel)
  • 1 Whisk (for smooth custard)
  • 1 Wooden spoon (ideal for stirring caramel)
  • 2–3 Mixing bowls (for crust, filling, and whipped cream)
  • 1 Measuring cup (perfect for pressing crust)

Method
 

  1. Mix graham cracker crumbs, sugar, melted butter, and salt until the texture resembles wet sand. Press into a 9-inch pie pan and bake at 350°F (175°C) for 10 minutes until golden. Let cool completely.
  2. Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until melted and amber in color. Remove from heat immediately.
  3. Slowly whisk in heavy cream and milk. In a bowl, whisk egg yolks with cornstarch, then temper with some hot caramel mixture. Return to the saucepan and cook until thickened.
  4. Remove from heat; stir in butter, vanilla, salt, and optional bourbon or espresso powder. Pour into cooled crust and smooth the top.
  5. Press plastic wrap directly onto the filling surface and refrigerate for at least 4 hours or overnight until set.
  6. Whip cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe on pie, garnish with caramel drizzle or sea salt, and serve chilled.

Nutrition

Serving: 1sliceCalories: 460kcalCarbohydrates: 43gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 3gCholesterol: 200mgSodium: 220mgPotassium: 180mgFiber: 0.5gSugar: 32gVitamin A: 950IUCalcium: 90mgIron: 0.7mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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