SALTED CARAMEL WHIPPED CREAM PIE
But sometimes there are recipes that are even simpler than the norm yet are so very, very good that I can hardly wait to tell you all about them. This Salted Caramel Whipped Cream Pie is the newest member of that elite club.
What’s so simple yet amazing about this pie? It’s consists only of a no-bake cookie crust, brown sugar-sweetened whipped cream, caramel, and a bit of salt. No, really. That’s it. You’ll have this put together and chilling in no time. The only thing quicker is how fast it will disappear!
The only liberty I took with the recipe was with the crust. You can use your favorite crunchy cookies to make the crust, but I opted for vanilla wafers to complement all that caramel. But it would be equally as amazing with graham crackers, Biscoff, chocolate wafers, or just about anything else you might have in your pantry.
As for the caramel, I used store-bought just to keep things as simple as possible. If you have a homemade version you prefer, then you’ll just add a few more minutes of prep to this dessert. I do recommend a nice, thick caramel sauce so that it will hold up well with all that whipped cream.
This pie is destined to become a go-to quick and easy dessert. It’s simple. It’s quick. It’s cool and creamy. It’s sweet and salty. It’s pretty much dessert perfection.
INGREDIENTS:
FOR THE CRUST:
DIRECTIONS:
TO MAKE THE CRUST:
for full instruction please see : bakeorbreak.com
What’s so simple yet amazing about this pie? It’s consists only of a no-bake cookie crust, brown sugar-sweetened whipped cream, caramel, and a bit of salt. No, really. That’s it. You’ll have this put together and chilling in no time. The only thing quicker is how fast it will disappear!
The only liberty I took with the recipe was with the crust. You can use your favorite crunchy cookies to make the crust, but I opted for vanilla wafers to complement all that caramel. But it would be equally as amazing with graham crackers, Biscoff, chocolate wafers, or just about anything else you might have in your pantry.
As for the caramel, I used store-bought just to keep things as simple as possible. If you have a homemade version you prefer, then you’ll just add a few more minutes of prep to this dessert. I do recommend a nice, thick caramel sauce so that it will hold up well with all that whipped cream.
This pie is destined to become a go-to quick and easy dessert. It’s simple. It’s quick. It’s cool and creamy. It’s sweet and salty. It’s pretty much dessert perfection.
INGREDIENTS:
FOR THE CRUST:
- 1 & 1/2 cups (5.5 to 6 ounces) vanilla wafer crumbs*
- 1/2 cup unsalted butter, melted
- FOR THE FILLING:
- 1 (0.25-ounce) envelope unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy cream, divided
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- store-bought caramel sauce
- sea salt, or other large flake salt
DIRECTIONS:
TO MAKE THE CRUST:
- Stir together the cookie crumbs and butter until thoroughly combined.
- Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer while you make the filling.**
- ..........................................
for full instruction please see : bakeorbreak.com
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