Caramel Cream Pie

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Golden Oreos, creamy pudding, buttery caramel, and homemade whipped cream make up this tantalizing caramel cream pie. 

There are few things more delightfully decadent then homemade caramel sauce. Deceptively easy taking up only about 10 minutes of your time, it requires three staple ingredients and makes the most incredible topping, dip, mix-in, or base for your desserts. You can find my homemade three ingredient caramel sauce pinned at the top of my homepage, because it recently got a facelift and I absolutely always {and I do mean always!} have a jar of it in my fridge. This caramel cream pie starts with a golden Oreo crust, is filled with a creamy homemade pudding that mixes my caramel sauce right in, and is topped with fresh caramel whipped cream + more caramel sauce and crushed golden Oreos. It is sweet, flavorful, and packs a caramel wallop in every single bite. Let’s make it. 

What you’ll need to make this caramel cream pie: 

Golden Oreos

Salted Butter

Whole Milk

Granulated Sugar

Large Eggs

Cornstarch

Pure Vanilla Extract

Caramel Sauce

Heavy Cream

The Crust 

This golden Oreo crust is quite similar to my Easy Oreo Crust. It uses the cookies but not the fillings for a perfectly radio’d base. It holds together wonderfully and bakes up golden, and crispy; perfect for any of your pie filings.

To begin, scrape the filling out of 28 Golden Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. 

Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). 

Add the melted butter into your bowl of Oreo crumbs (or into your food processor). Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). 

Press the crust into a 9” pie pan. Bake at 350° for 8-10 minutes. Remove and allow to cool completely before filling.

The Filling

So what is caramel cream made of? This creamy pie filling is my homemade vanilla pudding with caramel sauce mixed right in. It’s absolutely perfect for this pie, but you can also make it and enjoy it as is or topped with some whipped cream in a pudding cup. 

In a medium saucepan, heat the milk on medium to high heat until hot and just beginning to steam, about 2-4 minutes. 

In a medium sized mixing bowl, combine the granulated sugar, egg plus egg yolks, and corn starch. Whisk until fully combined, about 30 seconds. Slowly pour ⅓ of the hot milk into the egg mixture, ensuring that you are careful and do not splatter on yourself. Whisk to combine. Add another third of the milk, and whisk again to combine. Finally, add the remainder of the milk and whisk well. Gently pour the mixture back into the saucepan and whisk on medium heat for 3-4 minutes or until mixture thickens. Be cautious as pudding can splatter and it is hot. If it starts to bubble up too much, simply remove it from the heat and continue to whisk. 

Add the butter and vanilla. Whisk to fully combine. Place plastic wrap over the bowl and allow the wrap to touch the top of the pudding to ensure that a film doesn’t form. Refrigerate until cold, 2-3 hours or overnight. If you are assembling the pie the next day simply cover the crust overnight or make the crust the day you want to enjoy the pie. 

Whisk the cold pudding until it is smooth, about 20 seconds. Gently fold in the caramel sauce. Pour the caramel pudding into the Graham cracker crust and spoon it around until it is evenly filling the crust. Refrigerate for 1-2 hours or until set.  

The Toppings 

To make the caramel whipped cream and assemble the pie, begin by beating the heavy cream, sugar, and caramel until stiff peaks form, about 2-4 minutes. You can do this with a hand mixer or a standing mixer. 

Gently spread or pipe the whipped cream onto the pie. Drizzle some of the leftover caramel onto the whipped cream, and swirl in with a spoon or butter knife. 

Crush or break some golden Oreo cookies and sprinkle those over the top if desired. 

Slice and serve. Store any leftovers uncovered in the refrigerator for up to four days. Best stored without the whip as it can get a bit runny after 24 hours. If this happens simply scrape it off and enjoy as is or add some new toppings. 

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Glutinos make a gluten free vanilla sandwich cookie that would work in this crust.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Dairy Free Heavy Cream is a great option for the whipped topping.

Silk Plant Based Half and Half Alternative is a great alternative to the milk in the pudding recipe. You could also use unsweetened plant based milk of choice if you prefer.

If you loved this Caramel Cream Pie recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather