Salted Caramel Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Salted Caramel Layer:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">90g unsalted butter, cubed and at room temperature</li><li class="ingredients-single-item">120ml heavy cream, at room temperature</li><li class="ingredients-single-item">8g flaky sea salt (plus extra for garnish)</li><li class="ingredients-single-item">For the Cream Layer:</li><li class="ingredients-single-item">250g cream cheese, softened</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">50ml caramel sauce (reserved from main recipe)</li><li class="ingredients-single-item">Extra flaky sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Digital candy thermometer</li><li class="equipment-single-item">Heatproof silicone spatula</li><li class="equipment-single-item">Food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. In a food processor, pulse the graham crackers until finely ground. Mix the crumbs with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as a binding agent while baking, creating a firm crust once cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly into your pie dish, creating an even layer across the bottom and up the sides. Use the flat bottom of a measuring cup to compact the crust, ensuring it's tightly packed (this prevents crumbling when slicing). Bake for 10 minutes until lightly golden and fragrant. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the caramel, pour sugar into a heavy-bottomed saucepan and heat over medium heat. Watch carefully as the sugar begins to melt – resist the urge to stir initially! Once sugar starts melting, you can gently swirl the pan to help it melt evenly. Continue cooking until the sugar turns a deep amber color (around 170°C on a candy thermometer).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once your caramel reaches the right color, carefully add the butter (it will bubble vigorously). Whisk until fully incorporated. Remove from heat and slowly pour in the heavy cream while whisking constantly (caution: mixture will bubble up again). The sudden temperature change is what creates that perfect caramel consistency. Add 6g of the sea salt and whisk until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reserve about 50ml of caramel for garnish. Pour the remaining warm caramel into the cooled crust and refrigerate for at least 2 hours until set. The slow cooling process allows the caramel to develop its optimal texture – rushing this step may result in a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the cream layer, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla, mixing until well combined. In a separate bowl, whip the cold heavy cream to medium-stiff peaks (cold cream whips better because the fat globules can maintain their structure). The air incorporated during whipping is crucial for that light, mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the air bubbles. The folding technique (rather than stirring) preserves the airy texture that makes this layer so luxurious.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cream mixture over the set caramel layer, creating decorative swirls with an offset spatula if desired. Refrigerate for at least 4 hours or preferably overnight. This resting time allows the flavors to meld together while the layers set to the perfect consistency for clean slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before serving, warm the reserved caramel slightly (10-15 seconds in the microwave) and drizzle over the top of the pie. Sprinkle with the remaining flaky sea salt. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled for the perfect contrast between the soft cream and the thick caramel layer.</li></ol>