Caramel Cream Pie

Caramel Cream Pie

Do you ever crave homemade cheesecake, but can’t bear the wait for it to set? This Caramel Cream Pie is a good alternative, with a much quicker set time. (One hour, compared to overnight.). Utilising the same base as a cheesecake, this Caramel Cream Pie uses Instant pudding mixture in the filling to accelerate the set time. It’s also lighter (more mousse-like) than cheesecake if you prefer a dessert that isn’t so heavy.

My children chose this recipe to trial, and it didn’t disappoint. I doubled the recipe and served two pies as a Sunday night treat when my parents and sister came over for dinner. We all enjoyed it, and I had enough remaining ingredients to whip up another Caramel Cream Pie for my neighbour who had just given birth to baby #7! I thought the flavours and consistency would be her jam and would help out in those early, fuzzy few weeks of newborn, breast-feeding life when you are craving comfort-eating big time.

As I thought, she loved it! And I was glad I could help out in some small way to bring strength at this stretching time.

My Caramel Cream Pie was actually a Butterscotch Cream Pie as the stocks on our shelves at the Supermarkets are low, and no caramel instant pudding or sundae dessert mix could be found. It worked well! I think you could use chocolate also if you struggle to find other flavours.

This Caramel Cream Pie is simple to make, economical and open to adjustments. I recommend making it if you feel like something decadent but also light. Enjoy!

Caramel Cream Pie

Serves: 5

  • 6oz. (170g) Plain sweet biscuits
  • 3oz. (85g) Butter
Caramel Cream
  • ½ pint (285ml) cold milk
  • 2½oz. (70g) Packet caramel sundae dessert or instant pudding
  • ¼ pint (140ml) cream
  • 1 tablespoon brown sugar
Crumb Crust
  1. In food processor, crush biscuits finely.
  2. Add melted butter and combine well.
  3. Press crumb mixture over base and sides of 8in. (20cm) pie plate.
  4. Refrigerate 30 minutes.
Caramel Cream:
  1. Put milk in bowl and sprinkle caramel dessert over.
  2. Beat with electric mixer or rotary beater for 2 minutes or until mixture is thick and creamy.
  3. Whip cream and sugar together and fold into caramel mixture.
  4. Pour caramel cream into crumb crust.
  5. Refrigerate 1 hour.


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About The Author

In my kitchen lie my late grandmother's recipe books that have been covered with dust for too long. It's time to open these books and discover tasty food from a simpler life. I'd love for you to join me as I add to this collection some tried and true recipes from my grandmother's recipe books.

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