🥧 Charley’s Caramel Pie (Copycat Recipe)

Creamy caramel filling in a graham crust topped with whipped cream and pecans.

Ingredients

For the pie

• 1 (9-inch) graham cracker crust

• 2 cups heavy whipping cream

• 1 cup sugar

• 1 cup powdered milk

• 1 (8 oz) tub Cool Whip (or whipped topping)

• ½ cup chopped pecans (optional but authentic)

Caramel layer options:

Choose ONE:

• 1 cup caramel topping (jarred ice cream caramel, thick version)
  OR

• 1 (14 oz) can dulce de leche

🍮 Instructions

1. Make the caramel filling

In a mixing bowl, combine:

• heavy cream

• sugar

• powdered milk

Beat with an electric mixer on high until thick and fluffy (like a loose whipped cream).
This may take 3–4 minutes.

2. Fold in whipped topping

Gently fold in the Cool Whip until smooth and uniform.
Avoid overmixing — you want it airy and creamy.

3. Layer the pie

1. Spread half the caramel (or dulce de leche) over the bottom of the graham crust.

2. Add the whipped caramel filling on top.

3. Drizzle the remaining caramel over the top.

4. Sprinkle with chopped pecans.

4. Chill

Refrigerate at least 4 hours, but overnight is BEST.
The pie firms up into a silky, mousse-like texture.

⭐ Tips for Authentic Charley’s Taste

• Use dulce de leche for the richest caramel flavor.

• Toast the pecans for more depth.

• Chill the pie very well — it sets more firmly and slices beautifully.

• Don’t freeze; it changes texture.

🍽️ Serving

• Serve cold with extra caramel drizzle.

• Great with coffee!

• Perfect make-ahead dessert.

If you want, I can also give you:

• No-bake caramel pie (super easy)

• Salted caramel version

• Chocolate–caramel swirl version

• Oreo caramel pie

Would you like one of those?