Caramel Cream Pie Delight (Print Version)
# Ingredients:
01 -
1 baked pie crust, 9-inch
02 -
1 can dulce de leche caramel, divided (13.4 ounces)
03 -
8 ounces cream cheese, softened
04 -
¼ cup powdered sugar
05 -
2 ½ cups heavy whipping cream
06 -
¼ cup granulated sugar
# Instructions:
01 -
Bake the pie crust according to package or recipe directions. Cool completely.
02 -
In a large mixing bowl, beat cream cheese with 1/2 cup of dulce de leche and powdered sugar. Set aside.
03 -
In a clean and cold mixing bowl, beat heavy cream with granulated sugar for a couple of minutes until stiff peaks form. Remove about 1/2 cup of the whipped cream and reserve it for the garnish.
04 -
To the remaining whipped cream, fold in the caramel cream cheese mixture until fully blended. Reserve 1-2 tablespoons of dulce de leche for garnish.
05 -
Spread the remainder of the dulce de leche onto the bottom of the cooled pie crust. Top with the caramel cream mixture. Add the reserved whipped cream on top.
06 -
Melt the reserved 1-2 tablespoons of dulce de leche in the microwave and drizzle over the pie. Refrigerate the pie for 4 hours or overnight.
# Notes:
01 -
Use a cold mixing bowl when preparing the whipped cream for best results.
02 -
Heat leftover dulce de leche in the microwave for easy drizzling.
03 -
Store the pie in the refrigerator for up to 4 days or freeze for up to 3 months.