Prepare to indulge in this creamy sensation, Easy Caramel Pie recipe. An old fashioned homemade pie made with basic ingredients, and better yet, it's no-bake!
You've seen this pie at O'Charley's before and even at Beatrix. It's ooey gooey and so delicious. It's also a popular Edwards brand pie. Luckily, with this recipe, you can now make it from scratch at home. Homemade pie is always better than store bought. You can make it your own with the ingredients you love.
Unlike the old fashioned custard like pie like a Damson Caramel Pie, this is a cream based pie. It's quick and easy and still gives you that taste of caramel you love. This is the best recipe!
Drizzled with caramel this pie fits right in with some of our other tasty cream pies. Try our easy Turtle Pie, Lemon Icebox Pie, Oreo Pie, and our traditional Chocolate Cream Pie, and Banana Cream pie. If you are craving more caramel flavor but with added flavor try our Banoffee Pie.
You'll also want to check out our amazing list of cream pies.
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Graham crackers- You can use a store bought graham cracker crust, or you can you make your own using crushed graham crackers and butter.
- Cream cheese- We suggest using Philadelphia cream cheese and as always with baking make sure to soften before using. While recipe testing, I found the texture just wasn't as good when made with off brand cream cheese.
- Caramel sauce-Use homemade caramel sauce or store bought. We love using our own homemade caramel sauce recipe. It's easy to make and tastes amazing!
- Vanilla- Vanilla is a great addition to the caramel sauce. It adds a smooth taste and compliments the cream cheese.
- Powdered sugar- A great sweetener that allows for the pie to maintain it's smooth and light texture.
- Cool Whip- Cool whip, thawed, is the best way to get that light and fluffy texture you want.
See recipe card for quantities.
How to Make Caramel Pie
Follow these step by step instructions for best results. The pictures can help get the texture just right!
- In a mixing bowl, beat the softened cream cheese until a smooth texture is formed.
2. Beat in the caramel sauce and vanilla. Then mix in the powdered sugar. Last, fold in the cool whip.
3. Prepare a graham cracker crust in a 9 inch pie pan, or use a store bought crust.
4. Spoon the cream cheese mixture into the prepared crust. Smooth to make even. Refrigerate for 2 hours to chill and set. Right before serving, drizzle with more caramel sauce.
Hint: Don't drizzle on the ooey gooey caramel on the top until right before serving. It will soak into the pie if you do it too far in advance.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Salted- Who doesn't love salted caramel, this is a great pie to add a little salt. Stir in ¼ teaspoon salt at the same time as the caramel, at the very end, sprinkle coarse sea salt across the top.
- Chocolate- Chocolate Caramel, yes please! Stir in 3 oz semi sweet melted baking chocolate at the same time as the caramel.
- Banana- Slice 2 bananas and layer them on the graham cracker crust, top with the caramel mousse, then decorate with more bananas on top. This would be such a tasty addition!
- Coconut Caramel Pie- Add in ½ cup of shredded coconut when folding in the cool whip.
- Pecan caramel pie-Make a pecan graham cracker crust, then top with pecans at the end and then drizzle with caramel.
Learn From Us
We made the mistake of make this pie and then drizzling on the caramel sauce immediately. After we refrigerated it for two hours, the caramel sauce had weeped into the pie and made a huge mess. The second time we add the caramel sauce just before and it turned out great. You could even drizzle individual pieces as served.
This pie taste so good when you use homemade caramel sauce. If you don't have time to make your own, we suggest using Ghirardelli's Caramel Sauce.
As tempting as it may be to dive into this pie as soon as it's assemble, we promise it's worth refrigerating for around 2 hours. It helps the pie set and blends well with the crust. If you have to eat it right away because of a time crunch, it will still taste great. it will just have a better texture if you wait.
How To Serve
Ice Cream style! Simply freeze the pie for at least 4 hours then serve frozen. It tastes a lot like caramel ice cream pie and is fabulous.
Creme Brûlée is one of my favorite treats. Make this Creme Brûlée style by sprinkling coarse sugar, or brown sugar torching the top of the pie. Be patient and don't apply too much heat for an extended period of time or it will ruin the pie.
Serve this with your favorite pumpkin pie. They go together so well. Try our favorite double layer pumpkin pie recipe.
Storin Caramel Pie
Store the prepared pie in the refrigerator, covered with plastic wrap, for 3-4 days. You can also freeze this pie. When ready to eat, thaw and enjoy. The texture may alter slightly but it will still be delicious.
Make sure to beat the cream cheese until completely smooth before adding any other ingredients. This will ensure that there are no little cream cheese lumps.
This no-bake version of Caramel pie is easy to make. Simply beat cream cheese until smooth. Add the caramel sauce, vanilla, and powdered sugar. Next gently fold in the cool whip. Pour the cream cheese mixture into a prepared graham cracker crust. Refrigerate for 2 hours, drizzle with caramel sauce and enjoy.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Caramel Pie:
- 1 graham cracker crust store bought or 1 package graham crackers plus 5 Tablespoons melted butter and 3 Tablespoons sugar
- 12 ounces cream cheese softened
- ¾ cup caramel sauce homemade or store bought (we recommend homemade)
- 1 Tablespoon pure vanilla
- ½ cup powdered sugar
- 8 ounce Cool Whip thawed
- If making graham cracker crust homemade, crush graham crackers then stir in melted butter and sugar (see notes below). Push graham cracker mixture into the bottom and up the sides of the pie plate. You'll want to use a standard 9" pie plate for this recipe.
- Beat softened cream cheese in a mixing bowl with a hand mixer or in the bowl of stand mixer on high until completely smooth. This is essential for the creamiest, smoothest filling.
- Beat in the caramel sauce and vanilla. Mix in the powdered sugar until smooth then fold in the Cool Whip. Make sure to fold in the Cool Whip and do not over mix. Pour caramel pie filling into the prepared pie crust and refrigerate 2 hours or overnight. Enjoy!
- We prefer our graham cracker crusts without sugar, as the pie is already sweet enough. Feel free to make this recipe without any sugar added to the crust, but be warned it won't hold together nearly as well.
- Use a measuring cup or small glass to press the graham cracker mixture up the sides and on the bottom of the pie plate.
- To make salted caramel, add ¼ teaspoon salt at the same time as adding the caramel, then sprinkle sea salt on top at the very end, to taste.
- Make sure to beat the cream cheese until completely smooth before adding any other ingredients. This will ensure that there are no little cream cheese lumps. The cream cheese will need to be softened to room temperature in order for it to be completely smooth.
- Store in the refrigerator for up to 4 days. This is a great make ahead pie for the holidays.
- This is delicious served ice cream style. Freeze for at least 4 hours before serving. Store in the freezer for up to 2 months.