☕No-Bake Caramel Shortbread Pie🥧


Shortbread Crust:

  • 2 cups crushed shortbread cookies, reserve 1 tablespoon for sprinkling over top of pie
  • 1/2 cup (1 stick or 113g) butter, melted
  • 1/3 cup granulated sugar

Caramel Filling:

  • 16 ounces (2 packages) cream cheese, softened
  • 1/2 cup caramel dessert topping
  • 1 tbsp. McCormick® Pure Vanilla Extract
  • 1/4 cup heavy cream
  • whipped topping optional



Shortbread Crust:

1Mix all shortbread crumbs, butter, and sugar in a medium bowl.

2After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.

Caramel Filling:

1Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.

2Gradually beat in heavy cream just until blended.

3Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.

4Add whipped topping if desired.

5Refrigerate 3 hours or until set.

6When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.

7Store leftover pie covered in refrigerator.


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