Vanilla Caramel Pie – An easy vanilla cream pie with plenty of caramel folded in, finished with homemade whipped cream and a caramel drizzle. Perfect for holiday entertaining.
The holidays and pie go together naturally. Whether you serve a classic pumpkin pie at Thanksgiving or something like this vanilla caramel pie, pie always feels right for special gatherings.
If you like taking classic pie flavors in new directions, you can transform pies into other treats, but sometimes a simple, creamy pie like this is exactly what everyone wants at the table.
My husband avoids chocolate, so desserts like crème brûlée or cream puffs are more his style — and he absolutely loves caramel. That’s why this pie is a home run for us. The filling begins much like a cream cheese pie: cream cheese beaten until smooth with sugar, then swirled with caramel and lightened with whipped cream. Use a store-bought pie crust for convenience, or a homemade crust for extra flakiness.
What You’ll Need
Scroll to the recipe card below for the full printable recipe.
- Baked 9-inch pie crust – store-bought or homemade
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Cream cheese (softened)
- Granulated sugar
- Caramel sauce (ice cream topping works well)
How To Make Vanilla Caramel Pie
- Using an electric mixer, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill until ready to use.
- Beat cream cheese until smooth, then add granulated sugar and caramel sauce. Mix until creamy and well combined.
- Fold most of the whipped cream into the caramel-cream cheese mixture, reserving about half a cup of whipped cream for the topping.
- Spoon 2 tablespoons of caramel into the bottom of the baked pie shell, then pour in the caramel-cream filling. Smooth the top and add the reserved whipped cream.
- Refrigerate for 3–4 hours (or overnight) to set before slicing.
- Just before serving, drizzle additional caramel sauce over the top.
Recipe Tips & Suggestions
- Be sure the pie crust is completely cooled before adding the filling. Any residual heat can cause the filling and caramel to become too soft.
- Allow the pie to chill 3–4 hours or overnight so it firms up and slices cleanly.
- This recipe uses homemade whipped cream for a light, mousse-like texture. For a shortcut, you can substitute thawed Cool Whip if preferred.
- Store the pie covered in the refrigerator for 3–4 days. It doesn’t freeze well.
- Top each slice with extra whipped cream and a generous drizzle of caramel — because extra caramel is always welcome.
More Pie Recipes
- Banana Split Pie
- S’mores Pie
- Death By Chocolate Pie
- Chocolate Peanut Butter Cream Pie
- French Silk Pie
Vanilla Caramel Pie
20 mins
4 hrs
8
Ingredients
- 1 9-inch pie shell, baked
- 2 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1/3 cup caramel sauce (ice cream topping)
Instructions
- Using an electric mixer, beat heavy cream, powdered sugar, and vanilla together until stiff peaks form. Chill until ready to use.
- Beat cream cheese until smooth. Add granulated sugar and caramel sauce, mixing until well combined. Fold in most of the whipped cream, reserving some for the topping.
- Spread 2 tablespoons of caramel into the bottom of the baked pie crust. Pour in the caramel-cream filling and top with the reserved whipped cream. Refrigerate 3–4 hours to set.
- Drizzle additional caramel sauce over the pie before serving.
Nutrition
Carbohydrates: 33 g |
Protein: 5 g |
Fat: 42 g |
Saturated Fat: 25 g |
Sugar: 22 g
Nutrition information is an approximation.
Additional Info
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