Ingredients :
1 pre-baked pie crust (store-bought or homemade)
1 cup cream cheese, softened
1 cup heavy cream
1 cup milk
1/2 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1/2 cup caramel sauce (for topping)
Optional: Whipped cream for decoration
Directions :
Prepare the Custard Layer:
1. In a medium saucepan, combine the cream cheese, heavy cream, milk, sugar, and cornstarch. Place over medium heat and whisk continuously until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
2. Pour the custard mixture into the pre-baked pie crust, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 2 hours or until set.
Add the Caramel Layer:
3. Once the custard layer is set, carefully pour the caramel sauce over the top, spreading it to cover the custard evenly. You can make your own caramel sauce or use a store-bought one for convenience.
4. If desired, pipe whipped cream around the edges of the pie for a decorative touch.
Chill the Pie:
Place the pie back in the refrigerator and chill for another hour to allow the caramel to set and the flavors to meld together.
Serve:
Slice the pie and serve chilled. Each slice will reveal a beautiful layer of creamy custard topped with glossy caramel, promising a taste that’s both smooth and sweet.
You can try adding different flavors to the cream filling for some fun variations! Here are a few ideas:
1. Chocolate Caramel Pie: Mix in some melted chocolate or cocoa powder into the cream cheese mixture for a rich chocolate flavor.
2. Coffee Caramel Pie: Add a tablespoon of instant coffee or espresso powder to the cream mixture for a delicious coffee twist.
3. Nutty Caramel Pie: Fold in some finely chopped nuts, like pecans or walnuts, into the filling for added texture and flavor.
4. Fruit-Infused Caramel Pie: Incorporate some pureed fruit, like strawberries or raspberries, into the filling for a fruity twist.
5. Spiced Caramel Pie: Add a pinch of cinnamon or nutmeg to the mixture for a warm, spiced flavor.
