No-Bake Caramel Pecan Cream Pie

A creamy and crunchy dessert featuring a graham cracker crust, caramel-sweetened condensed milk filling, whipped cream, and toasted pecans, perfect for any occasion.

Prep Time 30

Total Time 4

Serving Size pieces

Ingredients

For the crust

1.5 cups graham cracker crumbs (about 10–12 full crackers crushed)
0.5 cups unsalted butter, melted
0.25 cups granulated sugar

For the filling

1 can (14 ounces) sweetened condensed milk
0.75 cups caramel sauce (store-bought or homemade)

For the topping

1 cups heavy whipping cream
0.25 cups powdered sugar (confectioners’)
0.5 teaspoons vanilla extract
0.5 cups chopped pecans (toasted if possible) For a nut-free version, substitute with crushed pretzels or extra graham crumbs.
Extra caramel sauce for drizzling

Instructions

Preparation

Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Stir until the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of a 9-inch pie dish, making an even crust. Use the bottom of a measuring cup for a flat base.
Refrigerate for 10–15 minutes to set.
In a medium bowl, whisk the sweetened condensed milk and caramel sauce until smooth and evenly combined.
Pour the caramel mixture into the prepared crust and spread it out evenly.
In a chilled bowl, whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread the whipped cream over the caramel filling, smoothing the top.
Sprinkle the chopped pecans on top and finish with extra caramel sauce drizzled decoratively.
Cover and chill the pie for at least 4 hours, or overnight, until firm.
Slice and serve chilled.

Notes

For a deeper caramel flavor, use dulce de leche instead of caramel sauce. To reduce sweetness, lessen the caramel drizzle or use lightly salted caramel. Best served with a strong coffee or a scoop of vanilla ice cream.