Caramel Cream Pie

Looking for the perfect holiday pie? This Caramel Cream Pie is delicious, and has an easy homemade crust!

Love dulce de leche? Try our easy alfajores cookies (filled with dulce de leche)!!

Caramel Cream Pie with an easy, homemade pie crust recipe! You can do this! #piday #criscoknowspie
Easy, homemade Pie Crust recipe...if I can do this so can you! #criscoknowspie
Easy homemade Pie Crust recipe. If I can do this, so can you! #criscoknowspie
Caramel Cream Pie with an easy, homemade pie crust recipe! You can do this! #piday #criscoknowspie

More Pie Recipes

Yield: serves 12

Caramel Cream Pie

Prep Time 15 minutes
Additional Time 30 minutes
Cook Time 10 minutes
Total Time 55 minutes

Sweet Caramel Cream Pie with a delicious layer of dulce de leche!


For the crust:

  • 1 ⅓ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ cup chilled Crisco Baking Sticks (all-vegetable shortening)
  • 3-6 Tablespoons ice cold water

For the filling:

  • 1 can (13.4 ounce) dulce de leche caramel (divided)
  • 8 ounce cream cheese, softened
  • ¼ cup powdered sugar
  • 2 ½ cups heavy whipping cream
  • ¼ cup granulated sugar


For the crust:

  1. Blend flour and salt in a large bowl. Cut shortening into flour mixture using a pastry blender (or fork). Stir in water, by tablespoon, until dough holds together (I used 4 Tbsp)
  2. Test dough for proper moistness by squeezing a marble sized ball of dough in your hand. If it holds together firmly, you're good. If it crumbles, add more water (tablespoon at a time) until dough is moist enough to form a smooth ball.
  3. Shape dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 48 hours).
  4. Roll dough from center outward into a circle on a lightly floured surface. You want the circle to be about 2 inches larger than your pie plate. Transfer dough to pie plate. Trim edges of dough, folding the edge under to flute dough as desired. Prick bottom of crust with a fork.
  5. Bake crust in a 425 degree oven (in the lower third of the oven) for 10-12 minutes, until golden brown.
  6. Remove from oven and cool completely.

For the filling:

  1. In a large mixing bowl, beat cream cheese with ½ cup of dulce de leche and powdered sugar. Set aside. In a clean and COLD mixing bowl, beat heavy cream with granulated sugar for a couple minutes until stiff peaks form. Remove about ½ cup of the whipped cream and reserve it for the garnish.
  2. To the remainder of the whipped cream, fold in the caramel cream cheese mixture until fully blended. With the remaining dulce de leche, reserve about 1-2 Tbsp for garnish. Spread the remainder in the bottom of your cooled pie crust. Top with caramel cream mixture. Top with reserved whipped cream. Melt dulce de leche in microwave and drizzle over pie. Refrigerate pie for 4 hours or overnight. Slice and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 318Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 138mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 12, 2015

Comments & Reviews

  1. I’m not much of a pie crust maker, either. Yours looks perfect! Love the caramel cream filling!

  2. I am not a pie crust maker either but I was totally sold on just the name of this beauty! It’s gorgeous and caramel always gets me! Now I need to try the pie crust recipe!

  3. I love cream pies, coconut cream is my fav. I made one for Pi Day so yay for pie.
    I struuuuugle with pie crusts. Like, it’s taken me years to perfect a store-bought crust, ha! A little trick I do to get the fluted edge, I don’t trim the crust overhang. I push it all down the inside of the pie plate a bit and form a ledge (like a counter overhang). I then use my finger to push in the crust/ledge to make it look fancy. Kind of a hack job but it works for me!

  4. It’s gorgeous Aimee!! The crust is perfect and I’m in loooove with that filling!

  5. Wow, that pie looks delicious! Picking a favorite pie is tough, but I think I’d have to go with pecan.

  6. That filling – that filling! To die for! I want to try it as a cupcake filling I think it could be super delicious!

  7. I actually have two favorite pies. I love Banana cream and also Apple crumb. If I really think about it, I love all pies. I have finally learned how to make a pretty decent crust.

  8. You have given me the hope that I need to attempt a pie crust 🙂 Now I just need to get past my fear of baking with yeast !

  9. Gorgeous pie for Pi Day and I love that me, you, and Dorothy all made pretty similar pies and posted them within 1 day. And I make like 1 pie every 2 years! I can only imagine how good this dulce de leche filling is…OMG! pinned 🙂

  10. That crust is definitely beautiful. I want a big slice of that scrumptious pie – that layer of dulce de leche is calling my name!

  11. I love pi day because I’m a math teacher!! My favorite pie is chocolate pecan or home made apple! I’m going to give this a try because my husband hates chocolate so this might be a winner. I could always drizzle some hot fudge sauce over mine!

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