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Salted Caramel Whipped Cream Pie
Salted Caramel Whipped Cream Pie is brilliantly simple and delicious!
Ingredients
For the crust:
- 1 ½ cups (156 to 170 g) vanilla wafer crumbs*
- ½ cup (113 g) unsalted butter, melted
For the filling:
- 1 0.25-ounce envelope unflavored gelatin
- 2 tablespoons (30 ml) cold water
- 3 cups (720 ml) heavy cream, divided
- ¼ cup (50 g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- store-bought caramel sauce
- sea salt, or other large flake salt
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Instructions
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.**
To make the filling:
- Stir together the gelatin and cold water, and allow to stand for 1 minute.
- Heat 1/2 cup cream in the microwave for 45 seconds. Pour over the gelatin and whisk until the gelatin has dissolved. Refrigerate for 5 minutes.
- Place the remaining 2 & 1/2 cups cream, brown sugar, and vanilla in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Gradually add the gelatin mixture and continue beating until medium peaks form.
- Transfer the whipped cream to the prepared crust, and spread evenly. Refrigerate at least 6 hours.
- Drizzle with caramel and sprinkle with a salt before serving.
Notes
- *Substitute your favorite crunchy cookie for the crust - graham crackers, chocolate wafers, etc. If you use a different kind, I recommend measuring by volume (1 & 1/2 cups), as the weights of different cookies will vary.
- **As a general rule, I prefer to bake cookie crusts at 350°F for about 10 minutes just to make them a bit sturdier. But freezing the crust is a great alternative to make this a truly no-bake dessert.
- Recipe slightly adapted from Taste of the South.
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