Description
This Salted Caramel No-Bake Pie features a buttery graham cracker crust layered with smooth vanilla cream cheese filling, rich salted caramel pudding, and fluffy whipped topping. Finished with caramel drizzle and crunchy pecans, it's an easy, irresistible make-ahead dessert.
Ingredients
6 ounces pre-made graham cracker crust
8 ounces cream cheese, room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
3.4 ounces instant vanilla pudding mix
1½ cups half-and-half
½ cup jarred salted caramel sauce
4 ounces whipped topping
Salted caramel sauce, for drizzling
2 tablespoons chopped pecans, for garnish
Instructions
- Remove the plastic insert from the pre-made graham cracker crust and set the crust aside.
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a handheld electric mixer on low speed for 2–3 minutes until smooth and creamy, scraping down the sides as needed.
- Spoon the cream cheese mixture into the graham cracker crust. Spread evenly with an offset spatula or the back of a spoon. Refrigerate while preparing the pudding layer.
- In a separate mixing bowl, combine the instant vanilla pudding mix and half-and-half. Beat on medium speed for approximately 2 minutes until thick and creamy.
- Add ½ cup salted caramel sauce to the pudding and gently fold with a spatula until evenly incorporated.
- Remove the pie from the refrigerator. Carefully spoon the salted caramel pudding over the cream cheese layer and spread evenly, keeping the layers distinct.
- Spread the whipped topping evenly over the pudding layer. Drizzle with additional salted caramel sauce and sprinkle with chopped pecans.
- Refrigerate the assembled pie for approximately 4 hours, or until thoroughly chilled and firm enough to slice.
- Cut into 8 slices using a sharp knife, wiping the blade between cuts for clean edges. Serve chilled with additional caramel drizzle if desired.
Notes
Make ahead: Prepare the pie the night before serving for firmer layers and cleaner slices.
Chocolate variation: Substitute a chocolate cookie crust for the graham cracker crust and add mini chocolate chips if desired.
Pretzel variation: Sprinkle crushed pretzels over the topping just before serving for extra crunch and a sweet-and-salty finish.
Banana variation: Arrange thin banana slices over the cream cheese layer before adding the caramel pudding.
Chocolate caramel variation: Drizzle chocolate sauce alongside the salted caramel sauce for a decorative swirl.
Nut-free option: Omit the pecans and garnish with graham cracker crumbs, chocolate shavings, or extra caramel sauce.
Whipped cream substitution: Replace prepared whipped topping with stabilized homemade whipped cream for a topping that holds its shape during refrigeration.
Half-and-half substitution: Use 1½ cups cold whole milk for a slightly lighter pudding layer.
Homemade caramel: Homemade salted caramel sauce works well, but allow it to cool completely before mixing it into the pudding.
Use instant pudding mix rather than cook-and-serve pudding to ensure the filling sets properly.
Refrigeration: Store covered in the refrigerator at 40°F (4°C) or below for up to 3–4 days. For the best crust texture, serve within 2 days.
Freezing: Freeze until firm, then wrap securely in plastic wrap and aluminum foil. Freeze for up to 1 month and thaw gradually in the refrigerator before serving. The texture may change slightly after thawing.
Do not reheat. This dessert is intended to be served cold.
For clean slices, chill thoroughly and wipe the knife between cuts.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390 kcal
- Sugar: 31 g
- Sodium: 340 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
