Layered Caramel Cream Pie 

by

This decadent caramel cream pie is a dessert that brings together three luxurious layers: a buttery cookie crust, a silky vanilla cream center, and a rich caramel layer that glides like velvet over the top. Its combination of textures—crunchy, creamy, and smooth—makes it a show-stopping dessert for family dinners, celebrations, or whenever you crave something truly indulgent.

The pie in your image reflects a perfect balance: a firm crust, a thick white creamy filling, and a glossy caramel topping that melts slightly into the layer below. Let’s recreate that.

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Ingredients

1. For the Cookie Crust

  • 300 g (about 2 ½ cups) crushed digestive biscuits or graham crackers
  • 120 g (½ cup) melted butter
  • 2 tablespoons sugar (optional, depending on your biscuit sweetness)
  • Pinch of salt

2. For the Vanilla Cream Layer

  • 2 cups (500 ml) whole milk
  • ½ cup (100 g) sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 2 egg yolks
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract or 1 vanilla bean
  • 200 ml heavy cream (whipped)

3. For the Caramel Layer

Choose ONE:

  • 1 can (397 g) dulce de leche (recommended — same look as your photo)
    OR
  • 1 cup caramel sauce + ½ cup heavy cream
    OR
  • Homemade caramel custard (instructions included below)

Optional Topping

  • Whipped cream rosettes
  • Caramel drizzle
  • Crushed cookies for decoration

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Instructions

1. Prepare the Crust

The crust forms the foundation of the pie and gives the perfect crunchy contrast to the soft cream inside.

  1. Crush the biscuits very finely, either using a food processor or by placing them in a bag and crushing with a rolling pin.
  2. Add melted butter, sugar, and a pinch of salt.
  3. Mix until the texture looks like wet sand and holds shape when pressed.
  4. Pour into a pie dish (22–24 cm).
  5. Press firmly using the bottom of a glass or measuring cup along the base and up the sides.
  6. Chill in the refrigerator for 20 minutes OR bake at 180°C / 350°F for 8 minutes for a firmer crust.

Let cool completely before adding the cream layer.

2. Make the Vanilla Cream Layer

This is the creamy white layer visible in your image — thick, silky, and smooth.

  1. In a saucepan, whisk together:
    • sugar
    • cornstarch
    • flour
    • egg yolks
    • milk
  3. Whisk constantly to avoid lumps.
  4. Cook over medium heat until the mixture thickens into a pudding consistency.
  5. Remove from heat and add butter and vanilla. Stir until smooth.
  6. Let it cool 10 minutes.
  7. Whip the heavy cream until soft peaks form.
  8. Fold the whipped cream into the warm custard gently — this creates a lighter, mousse-like consistency.
  9. Pour the vanilla cream into the chilled crust.
  10. Smooth the top with a spatula.
  11. Refrigerate for 1 hour before adding the caramel topping.

This step allows the cream to firm slightly, making layering easier.

3. Add the Caramel Layer

Option 1: Dulce de Leche (best for your pictured result)

  • Open the can and warm it slightly in the microwave for 20–30 seconds to soften.
  • Spread a generous layer over the vanilla cream.

Option 2: Caramel Sauce Mix

  • Mix caramel sauce with heavy cream and warm gently.
  • Pour over the cream layer.

Option 3: Homemade Caramel Custard

  1. Melt ½ cup sugar in a pan until golden.
  2. Add 2 tablespoons butter.
  3. Pour in ½ cup heavy cream slowly.
  4. Add a pinch of salt and simmer 3 minutes.
  5. Cool slightly and spread.

Whichever option you choose, spread the caramel evenly using a spatula.

The key is to make the top smooth and glossy like in your image.

4. Chill the Pie

Refrigerate for at least 3–4 hours, preferably overnight.

This step is essential for perfect slicing. The layers need time to firm up and develop their texture.

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Tips for a Perfect Caramel Cream Pie

1. Use a Stable Crust

If the crust feels too dry, add 1–2 tablespoons more melted butter.

If too wet, add a bit more crushed biscuit.

2. Don’t Overheat the Custard

Stir constantly while cooking. Once thick, remove immediately or it may curdle.

3. Cool Slightly Before Adding Whipped Cream

If too hot, it will melt the whipped cream.

If too cold, it will turn lumpy.

Warm is perfect.

4. Use Dulce de Leche for the Best Look

It gives the exact glossy caramel layer your photo shows.

5. Chill Long Enough

Rushing will cause the caramel to sink into the cream layer.

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Serving Suggestions

This pie is rich, so serve in small or medium slices.

Pair with:

  • Hot coffee
  • Vanilla ice cream
  • A drizzle of extra caramel
  • Fresh berries for acidity

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Storage Instructions

  • Refrigerate up to 4 days.
  • Keep covered to prevent the caramel from drying out.
  • Freezing is possible without the caramel layer. Add the caramel after thawing.

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