This salted caramel pie is the kind of dessert I reach for when I want something that looks thoughtful but comes together quickly. It layers a creamy sweet base with a slick of salted caramel and a light cloud of topping, and it sets in the fridge so it’s forgiving if your timing isn’t perfect. No rolling pin, no blind-baking—just assembly and patience.

I like it for weeknight dinner parties and quiet Sunday afternoons alike. The flavors are familiar—graham, cream cheese, vanilla pudding, caramel—but the texture contrast makes every forkful interesting: a crumbly crust, a tangy cream-cheese anchor, a silky caramel-pudding middle and a pillowy finish on top.

Below I’ll walk you through exactly what to use, how to assemble it from start to finish, and the practical tweaks that keep it reliable. This post is hands-on and plainspoken—real tips you can use the first time through.

What We’re Using

Ingredients

6-ounce pre-made graham cracker crust — the base and time-saver; pick a sturdy one so it holds the layers.
8 ounces cream cheese (room temperature) — gives body and a slight tang; bring to room temp so it spreads smoothly.
½ cup powdered sugar — sweetens and softens the cream cheese for easy spreading.
½ teaspoon vanilla extract — lifts the cream-cheese layer with warm aroma.
3.4 ounces instant vanilla pudding — the thickening element for the caramel layer; use the instant packet called for in the directions.
1½ cups half & half — hydrates the pudding mix to the right custard consistency.
½ cup jarred salted caramel sauce — folded into the pudding for flavor and salt balance; choose your favorite jarred sauce.
4 ounces whipped topping — lightens the pie surface and adds a clean finish; stabilizes the drizzle and garnish.
drizzle salted caramel — extra for presentation and that hit of salt and sweetness on top.
2 tablespoons chopped pecans (for garnish) — adds crunch and a toasty note; optional but recommended.

From Start to Finish: Salted Caramel Pie

If your 6-ounce pre-made graham cracker crust has a plastic insert, remove it; place the crust on a plate or serving dish.
In a large bowl, beat 8 ounces cream cheese (room temperature) on low with a handheld mixer until smooth, about 2 to 3 minutes.
Add ½ cup powdered sugar and ½ teaspoon vanilla extract to the cream cheese; continue beating on low until fully combined and creamy.
Spread the cream cheese mixture evenly into the bottom of the graham cracker crust. Refrigerate the crust with the cream cheese layer while you prepare the next layer (about 10–15 minutes) so the cream cheese firms slightly.
In another large bowl, combine 3.4 ounces instant vanilla pudding mix and 1½ cups half & half. Beat on medium speed for 2 minutes, until the mixture begins to thicken.
Fold ½ cup jarred salted caramel sauce into the pudding mixture until evenly incorporated.
Spread the salted caramel pudding layer evenly over the chilled cream cheese layer in the crust. Return the pie to the refrigerator to set while you finish the topping (about 15–30 minutes).
Evenly spread 4 ounces whipped topping over the pudding layer.
Drizzle salted caramel over the whipped topping and sprinkle 2 tablespoons chopped pecans on top for garnish.
Chill the pie until fully set before serving (at least 30 minutes).

Why It’s My Go-To

This pie hits a reliable sweet spot: big flavor with low effort. The pre-made crust and instant pudding keep it accessible for cooks who don’t want to spend hours on pastry. Yet the cream cheese layer gives it substance so it feels like a proper dessert rather than a quick fix.

Texturally it’s interesting without being fussy. The cream cheese layer stabilizes the pudding, the whipped topping keeps it light, and the extra caramel + pecans give it a finished, restaurant-like look. Serve it chilled and it holds together nicely—perfect for transport or making ahead.

Substitutions by Category

Crust

Graham cracker crust: swap for an oreo or chocolate cookie crust for a richer base.
If you prefer a homemade crust, press crushed graham crackers with melted butter into a pie plate and chill or blind-bake briefly if you like extra crunch.

Dairy & Fillings

Cream cheese: you can use Neufchâtel for slightly less fat or mascarpone for a silkier texture; expect small flavor shifts.
Half & half: whole milk will work but the pudding layer will be a touch thinner; heavy cream will make it richer and firmer.
Instant pudding: if you only have cook-and-serve, follow the package but cool it completely before folding in the caramel so it doesn’t melt your cream-cheese base.

Caramel & Topping

Jarred salted caramel: swap for dulce de leche plus a small pinch of sea salt if you want a different caramel note.
Whipped topping: use freshly whipped cream stabilized with a teaspoon of powdered sugar if you prefer real cream.
Pecans: walnuts or chopped toasted almonds are fine alternatives.

Equipment at a Glance

Handheld mixer — makes the cream cheese smooth and the pudding set properly.
Two large mixing bowls — one for the cream-cheese layer, one for the pudding.
Spoon or offset spatula — for even spreading.
Plate or serving dish — to place the crust on if it has a plastic insert removed.
Measuring cups and spoons — for accurate half & half and powdered sugar amounts.

Watch Outs & How to Fix

Here are the common stumbles and what to do if they happen.

Soft, lumpy cream cheese: make sure it’s fully at room temperature. If you still have lumps, beat a little longer on low and scrape the bowl often.
Pudding too thin: check that you used 1½ cups half & half (not a lesser amount). If it’s still loose, briefly chill it to firm up before folding in the caramel.
Caramel bleeding into layers: chill the cream cheese layer well (10–15 minutes as directed) before adding the pudding. That firm edge prevents running.
Crust crumbling when sliced: use a sharp knife wiped between slices; chill the pie longer so layers set and hold together.

Spring to Winter: Ideas

Seasonal touches keep this pie feeling fresh all year.

Spring: top with halved fresh strawberries or a scattering of toasted coconut for brightness.
Summer: serve with a scoop of vanilla bean ice cream and a few sea-salted caramel swirls for contrast.
Fall: fold a pinch of cinnamon into the cream-cheese layer and use chopped toasted pecans liberally.
Winter: add a tablespoon of bourbon to the caramel layer for warmth, and finish with a dusting of flaky sea salt.

If You’re Curious

Why the cream cheese? It gives the pie structure and tang that balances the sweetness of the caramel. The instant pudding is primarily a texture tool here—once hydrated and folded with caramel it forms a glossy, stable middle layer without cooking.

Jarred caramel is convenient and consistent. If you’ve got homemade caramel, great—just make sure it’s cool and not too runny; otherwise it will drive into the pudding layer and make the pie less cohesive.

Make-Ahead & Storage

This pie is very make-ahead friendly. You can assemble it up to 24 hours in advance and keep it covered in the refrigerator. The textures hold well and flavors meld, making it taste even better the next day.

Storage tips:

Refrigerate, covered, for up to 3 days. After that the crust can start to soften and the texture changes.
Freeze? Not recommended—the whipped topping and pudding don’t thaw back to their original texture well.
If you need to travel with it, place the pie on a flat plate and chill fully until just before leaving; pack in a cooler with ice packs to keep it steady.

FAQ

Can I substitute light cream or milk? Light cream or whole milk will work, but the pudding layer may be slightly less rich and set a touch softer. Stick to 1½ cups total liquid.
What if I don’t have a pre-made crust? Crush graham crackers with melted butter and press into a pie plate. Chill to set; you can also bake it at 350°F for 8–10 minutes for extra stability.
Can I omit the pecans? Yes—leave them off or swap for another crunchy garnish like crushed cookies or toffee bits.
Is this safe to make ahead for a party? Absolutely. Assemble the day before and keep chilled; garnish right before serving for the freshest look.

Bring It to the Table

Cut the pie with a sharp knife, wiping the blade between slices for neat portions. A small scoop of ice cream, a few fresh berries, or an extra drizzle of salted caramel on each plate makes it feel special without fuss.

Serve chilled. The contrast of textures—crumbly crust, smooth cream-cheese, silky caramel pudding, airy topping and crunchy pecans—is what people remember. It’s a dessert that looks like you fussed, but really it’s just smart assembly and a few key ingredients.

Print Recipe Save it for later

Salted Caramel Pie

A no-bake salted caramel pie with a graham cracker crust, a cream cheese layer, salted caramel pudding, and whipped topping, finished with drizzled caramel and chopped pecans.

Prep Time5

Cook Time12

Total Time4 5

Course: Dessert

Servings: 8 servings

Ingredients

6 ouncepre-made graham cracker crust
8 ouncescream cheese room temperature
1/2 cuppowdered sugar
1/2 teaspoonvanilla extract
3.4 ouncesinstant vanilla pudding
1 1/2 cupshalf & half
1/2 cupjarred salted caramel sauce
4 ounceswhipped topping
drizzle salted caramel
2 tablespoonschopped pecans for garnish

Instructions

If your 6-ounce pre-made graham cracker crust has a plastic insert, remove it; place the crust on a plate or serving dish.
In a large bowl, beat 8 ounces cream cheese (room temperature) on low with a handheld mixer until smooth, about 2 to 3 minutes.
Add ½ cup powdered sugar and ½ teaspoon vanilla extract to the cream cheese; continue beating on low until fully combined and creamy.
Spread the cream cheese mixture evenly into the bottom of the graham cracker crust. Refrigerate the crust with the cream cheese layer while you prepare the next layer (about 10–15 minutes) so the cream cheese firms slightly.
In another large bowl, combine 3.4 ounces instant vanilla pudding mix and 1½ cups half & half. Beat on medium speed for 2 minutes, until the mixture begins to thicken.
Fold ½ cup jarred salted caramel sauce into the pudding mixture until evenly incorporated.
Spread the salted caramel pudding layer evenly over the chilled cream cheese layer in the crust. Return the pie to the refrigerator to set while you finish the topping (about 15–30 minutes).
Evenly spread 4 ounces whipped topping over the pudding layer.
Drizzle salted caramel over the whipped topping and sprinkle 2 tablespoons chopped pecans on top for garnish.
Chill the pie until fully set before serving (at least 30 minutes).

Equipment

plate or serving dish
Large mixing bowls
handheld mixer
Spatula
Refrigerator

Notes

If you can not find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.
Don’t forget to save that plastic covering from your pre-made pie crust. You will just flip it over (so that it creates a dome over your pie), place it on top of the prepared pie and then crimp the edges of the aluminum pan back onto the plastic. This creates the perfect lid for storage or transportation of your pie.
Don’t skip the chilling step as this decadent pie needs time to firm up.