Caramel Icebox Pie

If you check out the ingredient list for this pie, you’d probably think it’s going to be really tasty. Well, congrats, you’re basically a future-teller, this thing is great, and you can find out yourself for real quite easily! Although it’s simple, this one does require a long chill time, so be sure you start it early enough.

Ingredients:

Crust:

  • 2 cups crushed chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Filling:

  • 1 8 ounce package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 10 ounces salted caramel sauce
  • 1 1/2 cups heavy cream

To make the crust, first preheat the oven to 350 degrees. Combine the crushed cookies, sugar, and butter in a medium bowl, stirring until well mixed.

Pour the cookie mixture into a pie dish and press evenly into the bottom and up the sides. Bake 10 minutes, then set aside to cool.

Once the crust has cooled, combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl, and beat until well combined.

Add in the caramel sauce and beat again.

In a separate large bowl, beat the heavy cream until soft peaks form.

Gently fold the whipped cream into the caramel mixture by hand.

Gently pour the filling into the pie crust, then refrigerate at least 8 hours before serving.

Consider serving with chocolate sprinkles, more caramel sauce, and/or whipped cream.

Different lighting = different color.

Caramel Icebox Pie

From Bake or Break.

Crust:

  • 2 cups crushed chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Filling:

  • 1 8 ounce package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 10 ounces salted caramel sauce
  • 1 1/2 cups heavy cream

To make the crust, first preheat the oven to 350 degrees. Combine the crushed cookies, sugar, and butter in a medium bowl, stirring until well mixed. Pour the cookie mixture into a pie dish and press evenly into the bottom and up the sides. Bake 10 minutes, then set aside to cool.

Once the crust has cooled, combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl. Beat until well combined, then add in the caramel sauce and beat again. In a separate large bowl, beat the heavy cream until soft peaks form, then gently fold the whipped cream into the caramel mixture by hand. Gently pour the filling into the pie crust, then refrigerate at least 8 hours before serving. Serve with any of chocolate sprinkles, more caramel sauce, and/or whipped cream.

 

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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