Caramel Cream Pie

Looking for the perfect holiday pie? This Caramel Cream Pie is delicious, and has an easy homemade crust! Creamy caramel cheesecake filling, topped with whipped cream and dulce de leche.

Love dulce de leche? Try our easy alfajores cookies (filled with dulce de leche)!! Give our cherry pie recipe a try next when you’re looking to bake up something perfect.

Caramel Cream Pie with an easy, homemade pie crust recipe! You can do this! #piday #criscoknowspie

Why This Pie is Best

If you’re looking for something different to bring to the holiday table this year, you’re going to LOVE this caramel cream pie. It just might become a new tradition!

  • Dulce de leche pie – Caramel and cream cheese come to make the sweet, tangy cream filling.
  • Flaky pie crust – This super simple recipe takes the guesswork out of making great tasting flaky pie crust from scratch.
  • Make ahead dessert – Make it the day before and let it chill in the fridge overnight. You can spend more time with your guests and less time in the kitchen.

Ingredient Notes

  • Crisco baking sticks – One of the secrets to tender, flaky pie crust! You can use any brand of all vegetable shortening but we like the convenience of premeasured baking sticks.
  • Ice cold water – The cold temperature keeps the shortening from melting before it goes into the oven resulting in the flakiest possible crust.
  • Dulce de leche – A thick caramel sauce that comes in cans. It’s mixed into the filling for a rich caramel flavor, then drizzled on top for a beautiful presentation.
  • Cream cheese – This gets blended with the dulce de leche and heavy cream to provide the structure, richness and tang that enhances the caramel flavor.
Easy, homemade Pie Crust recipe...if I can do this so can you! #criscoknowspie

Confession time: It took me a long time to master making pie crust from scratch.

For years, I relied on refrigerated pie crusts. I still use them for recipes like cherry hand pies and mini apple pies.

But for today’s dulce de leche pie, it’s well worth the little bit of extra effort it takes to make your own pie crust!

How to Make Pie Crust

STEP 1. Combine flour and salt in a bowl. Use a pastry blender or fork to cut shortening into the flour mixture until it forms coarse crumbs.

STEP 2. Stir in the water a tablespoon at a time just until the dough holds together.

STEP 3. Shape the dough into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes or until you’re ready to make your pie.

STEP 4. Roll dough into a circle that’s about 2 inches larger in diameter than your pie plate.

STEP 5. Transfer dough to the pie plate. Trim edges of dough hanging over the edge of the plate and fold over to form an edge. Use a fork to poke a few holes in the bottom center of the crust.

STEP 6. Bake crust in a 425 degree oven on a lower rack for 10-12 minutes, until golden brown.

Remove from oven and cool completely before adding the caramel filling.

Easy homemade Pie Crust recipe. If I can do this, so can you! #criscoknowspie

Tips and Tricks

  • Test the dough for moisture. Pinch off a section of dough in your hand. If it holds together firmly, you’re good. If it crumbles, add more water, a bit at a time, until the dough holds together in a ball.
  • Use a cold mixing bowl when making the caramel pie filling. This helps the cream form stiff peaks as you beat it for perfect consistency.
  • Heat leftover dulce de leche in the microwave. It will soften to an ideal consistency for drizzling over the top of the finished caramel cream pie.

Recipe FAQs

What is dulce de leche?

Dulce de leche is a milk caramel made by slowly heating milk and sugar together over a long period of time. It is a typical component of desserts in Latin America and gives this pie it rich, creamy caramel flavor.

Can I make the pie crust ahead of time?

Yes, you can make the dough for the pie crust and store it in the refrigerator for up to 2 days before baking.
Once the pie crust is baked, we recommend adding the filling and enjoying the pie within a day for best flaky consistency and fresh flavor.

Can I make the pie crust with butter instead of Crisco?

You can, but I find it is a little trickier to work with. Check out my classic pie crust recipe for my tips for making pie crust with butter!

How do I store the assembled pie?

Keep this caramel cream pie covered in the refrigerator when not eating. It tastes delicious cold straight from the fridge!

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?

Please leave a comment on the blog or share a photo on Instagram

Creamy dulce de leche filling inside a homemade pie shell. The perfect caramel pie for the holidays or any special occasion!

Avatar photo

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**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: ,

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!

Leave a Reply

Your email address will not be published.