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Salted Caramel No-Bake Pie

close up overhead shot of Salted Caramel No-Bake Pie garnished with crushed pecans and drizzled with caramel syrup
Rich salted caramel, creamy pudding and buttery graham crackers make this salted caramel no-bake pie a decadent treat you will want to make over and over again.
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Table of Contents
  1. SALTED CARAMEL NO-BAKE PIE INGREDIENTS
  2. HOW TO MAKE THIS SALTED CARAMEL NO-BAKE PIE RECIPE
  3. HOW TO SERVE
  4. Storage
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This salted caramel no-bake pie is a heavenly and decadent treat full of all kinds of sweet gooey goodness. A buttery graham cracker crust is topped with a creamy cheesecake center, silky pudding and caramel layer, and finished off with whipped topping.

No bake pie recipes make life so much easier. Check out our jello pie and no bake peanut butter pie, both reader favorites.

SALTED CARAMEL NO-BAKE PIE INGREDIENTS

You’ll need:

  • 1 (6-ounce) pre-made graham cracker crust
  • 8 ounces cream cheese, room temperature
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1½ cups half and half cream
  • 1 (3.4-ounce) box instant vanilla pudding
  • ½ cup jarred salted caramel sauce
  • 4 ounces whipped topping
  • Additional salted caramel and 2 tablespoons chopped pecans for garnish

PRO TIP:

If you can not find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.

SUBSTITUTIONS AND ADDITIONS

PUDDING: You can substitute instant chocolate pudding for the vanilla in this easy recipe for a chocolatey twist.

CARAMEL SAUCE: If you are going with chocolate pudding, you can also substitute jarred chocolate sauce for the salted caramel in this no-bake pie recipe.

CRUST: You can swap out the pre-made graham cracker crust for an oreo cookie crust or even a pre-made nut crust. They would all be delicious.

TOPPING: Sprinkle mini chocolate chips on top of the pie along with the nuts and caramel sauce

HOMEMADE CRUST: If you can’t find a graham cracker crust at the grocery store or want to make your own crust, you can crush graham crackers in a food processor until they are fine crumbs. Mix crumbs with 6 tablespoons of melted butter and press cookie crumb mixture into a pie pan and bake at 375°F for 7 minutes.

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HOW TO MAKE THIS SALTED CARAMEL NO-BAKE PIE RECIPE

STEP ONE: Remove the plastic insert from your pre-made graham cracker crust. 

PRO TIP:

Don’t forget to save that plastic covering from your pre-made pie crust. You will just flip it over (so that it creates a dome over your pie), place it on top of the prepared pie and then crimp the edges of the aluminum pan back onto the plastic. This creates the perfect lid for storage or transportation of your pie.  

STEP TWO: In a large mixing bowl, with a hand mixer on low, beat together the cream cheese, powdered sugar and vanilla extract for 2 to 3 minutes or until creamy and smooth.

STEP THREE: Spread the cream cheese mixture evenly onto the bottom of the prepared pie crust. Place your pie into the refrigerator to chill while you make your next layer.

STEP FOUR: In another large bowl, beat together, on medium speed, the instant vanilla pudding and 1½ cups half & half for 2 minutes. Fold the salted caramel into the vanilla pudding until evenly incorporated. 

STEP FIVE: Spread the salted caramel pudding layer evenly over the cream cheese layer.

STEP SIX: On top of the caramel layer, spread the whipped cream topping. Garnish with an extra drizzle of caramel and chopped pecans.

STEP SEVEN: Refrigerate your salted caramel pie for 4 hours, or up to overnight, before slicing and serving.

PRO TIP:

Don’t skip the chilling step as this decadent pie needs time to firm up.

HOW TO SERVE

The layers of deliciousness in this pie are out of this world. Add a scoop of ice cream for even more decadence and serve a slice of your yummy pie with a whipped hot chocolate or homemade pumpkin spice latte.

Storage

IN THE FRIDGE: Your pie can be stored, covered, in the refrigerator for up to 5 days.

IN THE FREEZER: We do not recommend freezing this caramel cream pie as the texture will change when thawed.

We love no-bake desserts and this delicious pie is no exception. The creamy cheesecake filling, gooey caramel and fluffy whipped cream topping make this an absolutely delectable treat. The hardest part of making this recipe will be waiting for this tasty pie to set.

FREQUENTLY ASKED QUESTIONS

Can I use a homemade crust for this recipe?

If you would like to make your own crust for this recipe, you certainly can. Combine crushed graham cracker crumbs with 6 tablespoons of butter. Press into a 9-inch pie plate and bake for 7 minutes at 375°F before continuing with the recipe.

If I can’t find salted caramel sauce, what can I use?

You can also use regular caramel sauce and add ¼ teaspoon of salt.

Can I freeze this no-bake salted caramel pie recipe?

We would not recommend freezing this pie as the texture would change because of the cream cheese. It’s best to make this pie fresh.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of Salted Caramel No-Bake Pie garnished with crushed pecans and drizzled with caramel syrup

Salted Caramel No-Bake Pie

5 from 1 vote
Rich salted caramel, creamy pudding and buttery graham crackers make this salted caramel no-bake pie a decadent treat you will want to make over and over again.
Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings 8

Ingredients
  

  • 6 ounces pre-made graham cracker crust
  • cups Clover Valley Half & Half
  • 3.4 ounces instant vanilla pudding
  • ½ cup jarred salted caramel sauce
  • ½ cup powdered sugar
  • 8 ounces cream cheese room temperature
  • ½ teaspoon vanilla extract
  • 4 ounces Clover Valley Whipped Topping
  • drizzle salted caramel
  • 2 tablespoons chopped pecans for garnish

Instructions
 

  • Remove the plastic insert from your pre-made graham cracker crust.
  • In a large mixing bowl, with a handheld mixer on low, beat together the cream cheese, powdered sugar and vanilla extract for 2 to 3 minutes or until creamy and smooth.
  • Spread the cream cheese mixture evenly onto the bottom of the graham cracker crust. Place your pie into the refrigerator to chill while you make your next layer.
  • In another large bowl, beat together, on medium speed, the instant vanilla pudding and 1½ cups half & half for 2 minutes. Fold the salted caramel into the vanilla pudding until evenly incorporated.
  • Spread the salted caramel pudding layer evenly over the cream cheese layer.
  • Top with the whipped topping. Garnish with a drizzle of additional salted caramel and chopped pecans.

Notes

PRO TIP: If you can not find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.
 
PRO TIP: Don’t forget to save that plastic covering from your pre-made pie crust. You will just flip it over (so that it creates a dome over your pie), place it on top of the prepared pie and then crimp the edges of the aluminum pan back onto the plastic. This creates the perfect lid for storage or transportation of your pie.  
 
PRO TIP: Don’t skip the chilling step as this decadent pie needs time to firm up.

Nutrition

Calories: 423kcal | Carbohydrates: 49g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 346mg | Potassium: 161mg | Fiber: 1g | Sugar: 25g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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