Dulce de Leche Chiffon Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Dulce de Leche Chiffon Pie is a dessert featuring a pastry crust filled with a luxurious combination of dulce de leche and whipped cream. The filling is made with softened butter, granulated sugar, eggs and vanilla extract, creating a light and airy texture. With just 20 minutes of preparation and 35 minutes of cooking, this pie suits anyone looking for an elegant yet manageable sweet treat.
Ella x
Ingredients
- 250 gbutter
- 250 gall-purpose flour
- 500 ggranulated sugar
- 4 egglarge eggs
- 125 gunsalted butter, softened
- 600 mldulce de leche
- 150 mlheavy cream
- 1 gsalt
- 1 tspvanilla extract
- 1 sheetpastry crust
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Make the pastry crust according to package instructions.
Tip: Roll out the dough to a thickness of 3mm (1/8 inch).
- 3
Bake the pastry crust for 15-20 minutes or until lightly golden.
Tip: Allow the crust to cool completely.
- 4
In a medium saucepan, combine the dulce de leche and heavy cream.
Tip: Heat over medium heat, stirring occasionally, until the mixture is smooth and warm.
- 5
Remove from heat and stir in the softened butter until melted.
Tip: Add the vanilla extract and stir to combine.
- 6
In a large bowl, whisk together the eggs, granulated sugar, and salt.
Tip: Beat until light and fluffy, about 3 minutes.
- 7
Gradually pour the warm dulce de leche mixture into the egg mixture.
Tip: Whisk until well combined.
- 8
Pour the filling into the cooled pastry crust.
Tip: Smooth the top with a spatula.
- 9
Bake for an additional 25-30 minutes or until the filling is set.
Tip: Allow the pie to cool completely before serving.
- 10
Chill the pie in the refrigerator for at least 2 hours before serving.
Tip: Serve chilled, garnished with whipped cream or chopped nuts if desired.
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