This dreamy Caramel Swirl Cream Pie features swirls of dulce de leche and a cheesecake-like filling. It’s apologetically decadent and completely addictive.
Caramel Swirl Cream Pie
I fell in love with the combination of caramel and cream when I was a little girl. There was a soft caramel candy that had a swirly, creamy center that was my absolute favorite. “Bulls-Eyes.” I’ll never forget them, they were insanely good! This caramel swirl pie has a no bake filling and it has the same flavor combo as the candy I loved as a little girl, with a few added twists thrown in just for fun.
For the caramel layer, I used one of my favorite flavors on the planet. Sweet, buttery, dulce de leche. Dulce de Leche is basically sweetened condensed milk that has been caramelized. The good news is:
- Dulce de leche is now readily available in the Hispanic foods section of most grocery stores as well as many specialty food stores. It’s thick, rich and buttery, just as a caramel should be.
- Use a knife or offset spatula to swirl it through the creamy cheesecake filling.
- See how to make your own dulce de leche using your slow cooker.
- Dulce de Leche is a luscious thick caramel. It’s readily available in most grocery stores even places like Walmart and Target in the Hispanic food section. Please note, the can looks similar to sweetened condensed milk. They aren’t interchangeable so, read carefully. See it here on Walmart.
- If you’re unable to find it, use the same amount of your favorite thick caramel ice cream topping instead.
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Helpful Kitchen Items:
Caramel Swirl Cream Pie
Servings: 8 pieces
Ingredients
- 2 cups pecan shortbread cookie crumbs i.e. Pecan Sandies
- 4 Tbsp butter melted
- 3 Tbsp sugar
- 1/3 cup roughly chopped pecan pieces toasted
- 1 8 oz block cream cheese softened
- 1 3.4 oz box cheesecake flavored instant pudding
- 1 13.4 oz can sweetened condensed milk
- 1/2 cup whole milk or half and half
- 1 13.4 oz can dulce de leche
- 1 large Heath candy bar crushed
- fresh whipped cream or whipped topping, thawed optional
Instructions
- Preheat the oven to 375°F. Spritz a 9-inch deep dish pie pan with baking spray.
- In a small mixing bowl toss together cookie crumbs, butter and sugar. Press onto the bottom and 1 inch up the side of the prepared pan. Bake for 12-14 minutes until lightly golden. Cool completely on a cooling rack.
- While crust bakes, spread pecans on a baking sheet. Bake for 6-8 minutes then set aside to cool.
- Meanwhile, use an electric mixer hand mixer whip together cream cheese, pudding mix, condensed milk and hole milk. Whip for 2-3 minutes until fluffy and smooth. Spread over cooled crust.
- Dollop dulce de leche over cheesecake layer. Use a knife or offset spatula to swirl.
- Top with crushed Heath bar and sprinkle with toasted pecan pieces.
- Chill for 4-6 hours hours before cutting.
- Serve with a dollop of fresh whipped cream or whipped topping.
Notes
- Dulce de Leche is a luscious thick caramel. It's readily available in most grocery stores in the Hispanic food section. The can looks similar to sweetened condensed milk. It's quite different, so read carefully.
- If you're unable to find it, you may adapt using the same amount of your favorite thick caramel ice cream topping instead.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Melissa says
Hi Joan, thank you! ☺
Joan says
Te tart looks heavenly!
Karen B says
They still make “bullseye” white-centered caramels, and and also “Cow Tails,” the same thing but in a rope about 3/8″ x 6″ ???? I can get them both at my local feed’n’farm store.
Melissa says
Oh, that’s dangerous information for me. Ha thanks!