Dulce de Leche Meringue Pie
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dulce de leche meringue pie is my go to dessert when I want something that feels fancy but honestly doesn't take much effort. The whole thing comes together in just over an hour, which means you can have an impressive homemade pie on the table without spending your entire afternoon in the kitchen. Eggs, the star of both the filling and meringue, are packed with choline which supports brain health, so you're basically eating something nutritious here. The combination of rich, caramelized dulce de leche with light and airy meringue is pure magic, and best of all, most of these ingredients are pantry staples, keeping costs down without sacrificing that wow factor.
Ella x
Ingredients
- 250butter
- 800 gcastor sugar
- 4 egglarge eggs
- 120 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 400 mldulce de leche(homemade or store-bought)
- 100 mlunsalted milk
- 1 mlvanilla extract
- ½ mlalmond extract
- 20 gmeringue powder
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºF).
Tip: Line the pie dish with parchment paper for easy removal.
- 2
Make the pastry dough: In a large bowl, combine the butter, castor sugar, flour, baking powder, and salt. Mix until the dough comes together in a ball.
Tip: Use a stand mixer or a hand mixer to mix the dough.
- 3
Press the dough into the prepared pie dish.
Tip: Make sure to evenly cover the bottom and sides of the dish.
- 4
Bake the pastry crust for 15 minutes, or until it is lightly golden.
Tip: Allow the crust to cool completely before filling.
- 5
Make the dulce de leche: In a small saucepan, combine the dulce de leche, unsalted milk, vanilla extract, and almond extract. Heat over low heat, stirring constantly, until the mixture thickens.
Tip: Remove from heat and let cool slightly.
- 6
Beat the egg whites until stiff peaks form. Add the meringue powder and mix until combined.
Tip: Use a stand mixer or a hand mixer to whip the meringue.
- 7
Fold the dulce de leche mixture into the meringue mixture until well combined.
Tip: Be careful not to deflate the meringue.
- 8
Pour the filling into the cooled pastry crust.
Tip: Smooth the top of the filling with a spatula.
- 9
Bake the pie for an additional 10-15 minutes, or until the meringue is golden brown.
Tip: Avoid opening the oven door during this time.
- 10
Allow the pie to cool completely before serving.
Tip: Serve chilled, garnished with confectioner's sugar if desired.
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