Description
This Caramel Cream Pie features a buttery sugar cookie crust loaded with crunchy toffee bits, a rich and creamy caramel cream cheese filling, topped with luscious whipped cream, extra toffee crunch, and drizzled caramel. It’s a decadent no-bake dessert that’s perfect for special occasions or anytime you want an indulgent treat.
Ingredients
Scale
Crust and Toppings
- 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
- 3/4 cup toffee bits (divided: 1/2 cup for crust, 1/4 cup for topping)
- 3/4 cup caramel sauce (divided: 1/2 cup for filling, 1/4 cup for drizzling)
Filling
- 12 ounces cream cheese (softened)
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Let the refrigerated sugar cookie dough sit at room temperature for about 15 minutes to soften slightly. Once softened, press the dough evenly into a 9-inch deep dish pie pan.
- Add Toffee Bits and Bake: Evenly press 1/2 cup of the toffee bits onto the dough crust. Bake in the preheated oven for 16 to 18 minutes, or until the crust is golden brown. Remove from oven and allow the crust to cool completely before proceeding.
- Make Caramel Cream Cheese Mixture: In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese until smooth. Add 1/2 cup caramel sauce and beat until well combined, creating a creamy caramel base.
- Whip the Cream: In a separate medium bowl, beat the heavy whipping cream with the electric mixer, gradually adding the granulated sugar. Continue whipping until soft peaks form. Divide the whipped cream into two equal parts.
- Fold Whipped Cream into Cream Cheese Mixture: Gently fold one half of the whipped cream into the caramel cream cheese mixture until smoothly combined. This creates a light and fluffy filling.
- Assemble the Pie: Pour the caramel cream cheese filling evenly into the cooled sugar cookie crust. Spread evenly with a spatula.
- Top with Remaining Whipped Cream and Garnishes: Spread the remaining half of the whipped cream evenly over the top of the pie filling. Sprinkle the remaining toffee bits on top and drizzle with the remaining caramel sauce for an eye-catching finish.
- Chill and Serve: Place the assembled pie in the refrigerator and chill for at least 3 hours to set properly before serving. Enjoy this rich and creamy caramel treat!
Notes
- Ensure the cream cheese is softened to room temperature for easier blending and a smoother filling.
- For best results, chill the pie for a full 3 hours or longer to allow the filling to firm up completely.
- You can substitute the toffee bits with chopped nuts if desired for a different crunch.
- This pie is best stored refrigerated and consumed within 3 days.
- Use a good quality caramel sauce, like Ghirardelli, for the best flavor.
- If you prefer a less sweet pie, reduce the granulated sugar in the whipped cream by a tablespoon.
