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Caramel Cream Pie

Golden Oreos, creamy pudding, buttery caramel, and homemade whipped cream make up this tantalizing caramel cream pie. 
Course: Dessert, Desserts, Pie
Cuisine: caramel, Dessert, oreo, pie, pudding
Keyword: buttercream, caramel, caramel cream pie, cream pie, oreo crust, oreo pie, pie, pie crust
Servings: 8

Ingredients

For the Crust:

  • 1 ¾ Cups Golden Oreo Crumbs (about 28 cookies with the fillings removed)
  • ½ Cup Salted Butter, melted

For the Filling:

  • 2 ½ Cups Whole or 2% Milk
  • 1 Cup Granulated Sugar
  • 1 Large Egg + 4 Large Egg Yolks
  • ¼ Cup Cornstarch
  • ¼ Cup Salted Butter
  • 1 Teaspoon Pure Vanilla Extract
  • ¼ Cup Caramel Sauce

For the Caramel Whipped Cream:

  • ⅔ Cup Heavy Cream
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Caramel Sauce

For the Toppings (optional):

  • ¼ Cup Caramel Sauce
  • 5-7 Golden Oreos, crushed or broken up

Instructions

  • To make the crust: 
    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.
  • To make the filling: 
    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. 
    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.  
  • To make the caramel whipped cream and assemble the pie:  
    With a hand mixer or a standing mixer, beat the heavy cream, sugar, and caramel until stiff peaks form, about 2-4 minutes. Top with the whipped cream and a drizzle of caramel + some crushed golden Oreo cookies if desired. 
    Slice and serve.
    Store any leftovers covered in the refrigerator for up to four days. Enjoy!