I bring you a dreamy, decadent salted caramel no‑bake pie featuring a buttery graham cracker crust, a creamy cream‑cheese and pudding filling, all topped with salted caramel drizzle and crunchy pecans. It sets in the fridge—no oven required!

Why I’ll Love This Recipe

I adore how effortlessly it comes together—in about five minutes of prep, then some chilling time, I end up with a dessert that tastes like it took way longer. The combination of rich caramel, smooth cheesecake‑style filling, and the hint of salt hitting every bite makes it utterly irresistible.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (6‑ounce) pre‑made graham cracker crust
8 oz cream cheese, room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
1 (3.4‑oz) box instant vanilla pudding mix
1½ cups half & half
½ cup jarred salted caramel sauce
4 oz whipped topping
Additional salted caramel and about 2 tablespoon chopped pecans for garnish

directions

Remove plastic insert from the pre‑made crust.
Beat cream cheese, powdered sugar, and vanilla on low until smooth (2–3 minutes).
Spread that mixture into the crust, then chill in the fridge.
In a clean bowl, beat pudding mix with half & half on medium for 2 minutes. Fold in the salted caramel sauce.
Spread the caramel‑pudding layer over the cream cheese layer.
Top with whipped topping, then garnish with extra caramel drizzle and chopped pecans.
Refrigerate for at least 4 hours (or overnight) before slicing.

Servings and timing

Serves: 8 slices
Prep time: 5 minutes
Chill time: 4 hours
Total time: 4 hours 5 minutes

Variations

Use instant chocolate pudding instead of vanilla for a chocolate‑caramel twist.
Swap the graham crust for Oreo or nut‑based crusts.
Add mini chocolate chips or different nuts on top.
Make a homemade crust by mixing crushed graham crackers and melted butter, then baking briefly.

storage/reheating

In the fridge: I store the pie covered for up to 5 days.
Freezing: I avoid freezing it since the cream cheese texture changes once thawed.

FAQs

Can I make the crust from scratch?

Yes, I crush graham crackers, mix them with melted butter, press into a 9‑inch pie plate, and bake for 7 minutes at 375°F before adding the fillings.

What if I don’t have salted caramel sauce?

I stir a pinch of salt into regular caramel sauce, and it works just as well.

Can I freeze this pie?

It’s best enjoyed fresh—I find that freezing alters the creamy texture.

Could I use heavy cream instead of half & half?

Yes, I can substitute heavy cream for a richer filling, though it might thicken a bit faster.

Can I prepare it the day before a party?

Absolutely—I often make it the night before. Chilling overnight makes slicing easier and the flavors even better.

Conclusion

I love this salted caramel no‑bake pie because it’s simple, stunning, and satisfies any craving for sweet‑salty indulgence. Once it's set, every forkful pairs rich creaminess with buttery crust and a caramel finish—perfection in just a fridge session!