Introduction

This Vanilla Cream Caramel Pie is a decadent dessert that combines a rich bourbon caramel sauce with smooth vanilla custard and a buttery homemade crust. Layers of dulce de leche add an indulgent touch, making it a perfect treat for special occasions or cozy nights in.

A pie with three visible layers is shown: the bottom layer is a light tan, flaky crust with a crimped edge evenly shaped around the pie, the middle layer is a smooth, pale yellow custard filling, and the top layer is a fluffy mound of white whipped cream dollops piled in the center. Drizzled generously on the whipped cream is a glossy, rich caramel sauce in a deep amber color that contrasts with the cream. The pie is on a white marbled texture surface with parts of a metallic pie server, a white cloth, and white plates with blue floral patterns surrounding it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-baked 9″ deep dish pie pastry (see recipe below)
½ cup Bourbon Caramel Sauce (see recipe below)

⅔ + – of a can of Nestle Dulce De Leche
⅔ cup granulated sugar

¼ teaspoon fine sea salt
2 ½ tablespoons cornstarch

1 tablespoon unbleached all-purpose flour
3 cups whole milk
½ vanilla bean pod (seeds scraped)

3 large egg yolks (lightly beaten)
1 tablespoon bourbon
1 tablespoon unsalted butter

1 ½ teaspoons pure vanilla extract
1 cup heavy whipping cream
1 tablespoon confectioners’ sugar

1 ¼ cups all-purpose flour
½ teaspoon salt
4 tablespoons cold unsalted butter (cut into ½” pieces)

3 tablespoons cold vegetable shortening
3 tablespoons ice cold water
1 cup granulated sugar (222g)

3 tablespoons water
½ cup heavy cream
1 tablespoon bourbon

½ teaspoon Fleur De Sel salt

Instructions

Step 1: Bake a 9″ single pie crust and set aside to cool. Spread a little more than half a can of Dulce de Leche evenly in the bottom of the pie crust and set aside.
Step 2: To prepare the vanilla custard, lightly beat 3 egg yolks in a small bowl and set aside. In a deep, heavy-bottom saucepan, mix together granulated sugar, sea salt, cornstarch, and flour. Stir in the milk and add the vanilla bean seeds and pod.

Step 3: Cook the milk mixture over medium heat, stirring constantly until it thickens and comes to a boil. Continue boiling and stirring for about 2 minutes.
Step 4: Remove from heat. Slowly drizzle about half of the hot vanilla cream mixture into the beaten egg yolks, whisking constantly to temper the eggs. Return the egg mixture to the saucepan and bring back to a boil for 1-2 minutes until very thick.
Step 5: Remove from heat. Discard or save the vanilla bean pod. Stir in the butter, bourbon, and vanilla extract until well combined. Pour the custard slowly into the dulce de leche lined pie crust.

Step 6: Let the pie cool at room temperature for about 15 minutes, then refrigerate for at least 4 hours until set.
Step 7: When ready to serve, beat the heavy whipping cream until soft peaks form. Add confectioners’ sugar and beat again until medium-stiff peaks form. Dollop the whipped cream on top of the pie in mounds and drizzle with Bourbon Caramel Sauce. Serve immediately and refrigerate any leftovers.
Step 8: To make the pie crust, combine flour and salt in a food processor. Add cold shortening and butter, pulsing until the mixture resembles coarse meal. Add ice cold water and pulse until dough just begins to come together.

Step 9: Gather dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 10: Roll dough on a floured surface into an 11 or 12 inch circle. Fit into a 9″ pie plate, fold edges under, and crimp decoratively. Pierce the bottom with a fork. Chill for 30 minutes.
Step 11: Preheat oven to 375°F. Place a baking sheet in the oven to preheat. Line the pie crust with parchment paper and pie weights or dried beans. Bake on the hot baking sheet for 20 minutes.

Step 12: Remove parchment and weights. Bake crust for an additional 10 minutes or until lightly browned. Cool before filling.
Step 13: To prepare the Bourbon Caramel Sauce, combine sugar and water in a saucepan. Heat over medium, swirling but not scraping sides, until a deep amber color forms.
Step 14: Remove from heat and carefully whisk in heavy cream. Stir in bourbon and Fleur De Sel salt until smooth. Cool and store in an airtight container in the refrigerator until ready to use.

Tips & Variations

Use a high-quality vanilla bean for the richest custard flavor.
Chilling the pie crust before baking prevents shrinking and helps it hold its shape.
For a non-alcoholic version, omit bourbon or replace with vanilla extract.

If you don’t have dulce de leche, you can make your own by slowly simmering sweetened condensed milk in a water bath or use caramel sauce as a substitute.
Whip the cream just before serving for the best texture and freshness.

Storage

Store the finished pie covered in the refrigerator for up to 3 days. The custard and whipped cream are best enjoyed fresh but will keep chilled leftovers for a short time. Refrain from freezing as the texture may change. Serve chilled or at cool room temperature for the best flavor.

How to Serve

A pie with three distinct layers sits on a white marbled surface: the bottom layer is a golden, crimped pastry crust, the middle layer is smooth, pale yellow custard filling, and the top layer is a large dollop of white, fluffy whipped cream. A woman's hand holds a small metal cup, pouring a rich, glossy caramel sauce in thin streams over the whipped cream, creating warm amber streaks. The pie is on a metal pie plate, with a white cloth and silver serving utensil nearby, and blue-and-white patterned plates blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought pre-baked pie crust works well if you’re short on time. Just make sure it’s fully baked and cooled before adding the filling.

How do I know when the custard is thick enough?

The custard should be thick enough to coat the back of a spoon and hold a line drawn with your finger. It will thicken further as it cools in the refrigerator.