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.
Servings: 8 servings
Ingredients
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
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.
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.