Prepare the Custard Layer:
In a medium saucepan, combine the cream cheese, heavy cream, milk, sugar, and cornstarch. Place over medium heat and whisk continuously until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Pour the custard mixture into the pre-baked pie crust, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 2 hours or until set.
Add the Caramel Layer:
Once the custard layer is set, carefully pour the caramel sauce over the top, spreading it to cover the custard evenly. You can make your own caramel sauce or use a store-bought one for convenience.
If desired, pipe whipped cream around the edges of the pie for a decorative touch.
Chill the Pie:
Place the pie back in the refrigerator and chill for another hour to allow the caramel to set and the flavors to meld together.
Serve:
Slice the pie and serve chilled. Each slice will reveal a beautiful layer of creamy custard topped with glossy caramel, promising a taste that’s both smooth and sweet.
This is the third time we’re making this meal this week. It’s just that amazing!
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