• Caramel Filling
  • 2 cups granulated sugar, divided
  • 1/2 cup cold butter, cubed
  • 6 tablespoons unbleached all-purpose flour
  • 4 large egg yolks
  • 2 cups 2 % milk
  • Cream Cheese Pie Dough
  • 1 cup softened butter
  • 1 (8-oz.) package softened cream cheese
  • 3 1/2 cups unbleached all-purpose flour

Who doesn’t love caramel? This cream cheese pie dough is super delicious, too! Be sure to make this a day ahead of time as it needs time to set.


Cook 1 cup granulated sugar in a medium-size heavy skillet over medium heat. Stir constantly, about 6 to 8 minutes or until sugar melts and turns golden brown. Stir in butter cubes until melted.

In a heavy saucepan, whisk together flour, egg yolks, milk, and remaining 1 cup sugar; simmer over low heat, whisking constantly. Add sugar mixture to flour mixture, and cook, whisking constantly, 1 to 2 minutes or until thickened. Cover and chill 4 hours. (With limited time, I placed my filling into the baked pie crust and let set in the freezer. It worked out fine!)

Prepare Your Cream Cheese Pie Dough

Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add flour to butter mixture, beating at low speed just until blended. Roll out and place in your pie pan; cover and chill 1 hour.

Bake at 400° for 10 to 12 minutes. Place on a wire rack and cool completely.

Fill with caramel filling and place back in the refrigerator until chilled and set up. Top with sweetened whipped cream.

Tip: Baked pastry shells may be made up to 1 month ahead and frozen in an airtight container. Thaw at room temperature before filling.