Salted Caramel Pie
This Salted Caramel Pie is decadently creamy and so easy to make! Sweet, salty, and luscious with a crunchy graham cracker crust—perfect for any occasion.
Servings: 8 servings
Ingredients
- 1 pre-made graham cracker crust 6-ounce
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3.4 ounces instant vanilla pudding mix
- 1 cup half & half
- 0.5 cup jarred salted caramel sauce
- 4 ounces whipped topping
- additional salted caramel for drizzling
- 2 tablespoons chopped pecans for garnish
Instructions
- In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and continue mixing until fully incorporated.
- Mix in the vanilla extract to add depth to the flavor.
- In a separate bowl, whisk together the instant vanilla pudding mix and half & half until thickened.
- Fold the pudding mixture into the cream cheese mixture until well combined, maintaining a light and airy texture.
- Gently fold in the jarred salted caramel sauce, ensuring even distribution throughout the filling.
- Carefully fold in the whipped topping until the mixture is smooth and fluffy.
- Pour the filling into the prepared graham cracker crust, spreading it evenly with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Once set, drizzle additional salted caramel on top and sprinkle with chopped pecans. Slice and enjoy!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring Cups and Spoons
- Pie Dish
Notes
- Use a dairy-free cream cheese and coconut whipped topping for a dairy-free version.
- Ensure the graham cracker crust is gluten-free if needed.
- Omit pecans or substitute with sunflower seeds for a nut-free option.
- Store the pie in the refrigerator covered tightly for up to 5 days.
- Freeze the pie wrapped well for up to one month; thaw overnight in the fridge before serving.