Salted Caramel Cream Pie

Salted Caramel Cream Pie feels like the kind of dessert you would order at a cozy bakery and immediately want a second slice of. With its buttery graham cracker crust, silky caramel cream filling, fluffy whipped topping, and rich caramel drizzle, this pie tastes luxurious while still feeling easy enough for a weekend baking project. The touch of sea salt balances the sweetness beautifully, so every bite feels rich without becoming too heavy.

Cream pies have long been a favorite in American kitchens, although salted caramel gives this classic dessert a more modern, elevated twist. Even better, this pie chills beautifully overnight, making it ideal for holidays, gatherings, or simply when you want a make-ahead dessert that looks impressive and tastes even better.

Recipe Yield: 8 servings

INGREDIENTS

Graham Cracker Crust
2 cups graham cracker crumbs
7 Tbsp. unsalted butter, melted
3 Tbsp. light brown sugar
½ tsp. cinnamon
¼ tsp. salt

Salted Caramel Sauce
1 cup granulated sugar
6 Tbsp. unsalted butter, room temperature
¾ cup heavy cream, warmed
¾ tsp. flaky sea salt
1 tsp. vanilla extract

Salted Caramel Filling
4 oz. cream cheese, softened
1 package (3.4 oz.) instant vanilla pudding mix
1 cup cold whole milk
¾ cup prepared salted caramel sauce (from above)
1 tsp. vanilla extract
¼ tsp. fine sea salt
1 ½ cups whipped topping or freshly whipped cream

Topping
1 ½ cups whipped cream
Remaining caramel sauce
Light flaky sea salt, for garnish (optional)

INSTRUCTIONS

1. Prepare the crust:
Preheat oven to 350°F (175°C). In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt until evenly coated. Firmly press into a 9-inch pie dish, including the sides. Bake for 8–10 minutes until lightly golden. Then cool completely.

2. Make the salted caramel:
Add sugar to a medium saucepan over medium heat. As the sugar melts, stir occasionally until fully dissolved and deep amber in color. Carefully whisk in butter until smooth. Slowly pour in warmed heavy cream while whisking constantly. The caramel will bubble at first. Stir in flaky sea salt and vanilla, then remove from heat and cool for 15–20 minutes until slightly warm, not hot.

3. Prepare the filling:
In a large bowl, beat cream cheese until completely smooth. Add pudding mix and milk, then beat for 1–2 minutes until slightly thickened. Mix in ¾ cup salted caramel sauce, vanilla extract, and sea salt until smooth.

4. Fold the filling:
Gently fold whipped topping into the caramel mixture until smooth, light, and airy. Spoon into the cooled crust and spread evenly.

5. Chill the pie:
Cover and refrigerate for at least 6 hours, although overnight gives the best texture and cleaner slices.

6. Decorate and serve:
Spread whipped cream over the chilled pie. Drizzle generously with remaining caramel sauce and finish with a light sprinkle of flaky sea salt if desired. Slice and serve cold.

Helpful Tips to Perfect This Recipe

• Do not rush the caramel: Let the sugar melt gradually and stop at a deep amber color. Too light and the flavor will taste flat; too dark and it may turn bitter.
• Cool the caramel slightly: The caramel should be warm, not hot, before mixing into the filling. This keeps the pie silky and helps it set beautifully.
• Chill overnight for bakery-style slices: Although the pie sets in several hours, overnight chilling creates the cleanest slices and the creamiest texture.