Caramel Cream Pie
Author: Nikki
This Caramel Cream Pie is sweet and delicious! It has a toffee sugar cookie crust, a delicious creamy caramel filling. It it is topped with sweetened whipped cream, drizzled with caramel and garnished with additional toffee. If you love caramel, this is the pie for you!
  • 1 (16.5 oz) tube of Pillsbury Sugar Cookie Dough from the refrigerator section
  • 1 cup toffee bits, divided
  • 12 ounces cream cheese, softened
  • 2 cups whipping cream
  • ½ cup sugar
  • ¾ cup homemade caramel sauce, divided (See recipe below)
  • 1 cup sugar
  • 6 Tablespoons butter
  • ½ cup heavy cream
  • ½ teaspoons salt
  1. Preheat oven to 350 degrees F.
  2. Press dough into 9 inch pie pan.
  3. Press ¾ cup toffee bits, evenly sprinkled, into dough and bake for about 15 minutes or until golden brown.
  4. Remove and completely cool.
  5. In a large mixing bowl, beat cream cheese. Add ½ cup caramel and beat again.
  6. In a smaller mixing bowl, beat the whipping cream and gradually add the sugar. Beat until stiff peaks form.
  7. Divide the whipping cream in half and fold in one half of the whipping cream into the cream cheese mixture. Save the other half for the top.
  8. Pour mixture into cooled pie crust.
  9. Spread the remaining whipping cream over the top of the pie. Drizzle with ¼ cup caramel sauce and top with toffee bits.
Homemade Caramel Sauce
  1. Place sugar in a medium saucepan and cook over medium heat.
  2. Stir constantly with a wooden spoon or a whisk.
  3. Sugar will begin to form clumps. Keep stirring until it begins to melt into brown liquid.
  4. Once sugar is completely melted, add butter remove from heat and stir butter vigorously until well incorporated. BE CAREFUL to not spatter as the liquid is VERY hot.
  5. Return to the heat and add the cream. Once again the sauce is going to splatter, so be very, very, careful!
  6. Boil for 1 minute.
  7. Remove from heat and cool for 5 to 10 minutes before using.
Recipe by Chef in Training at