Dulce de Leche Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dulce de leche pie is one of my favorite desserts to make because it comes together in just an hour total. The creamy dulce de leche filling paired with a buttery graham cracker crust is pure indulgence, and honestly, you don't need any fancy skills to pull it off. Eggs in the filling provide a good dose of choline, which supports brain health, so you can feel a little better about that second slice. Best of all, it uses simple pantry staples and the whole process is straightforward enough that even a beginner baker can nail it.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gconfectioner's sugar
- 150 gunsalted butter
- 2eggs
- 300 mlheavy cream
- 1salt
- 400 gdulce de leche
- 1vanilla extract
- 1almond extract
- 1baking powder
- 250 ggraham cracker crumbs
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the crust by mixing the graham cracker crumbs, flour, and baking powder in a bowl.
Tip: Press the mixture into the bottom of a 20cm pie dish.
- 3
Bake the crust for 10 minutes, then set it aside to cool.
- 4
In a saucepan, combine the heavy cream, butter, confectioner's sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- 5
Remove the saucepan from the heat and stir in the dulce de leche, vanilla extract, and almond extract.
- 6
Pour the filling into the cooled crust and bake for an additional 25-30 minutes, or until the filling is set.
Tip: Let the pie cool completely before serving.
- 7
Chill the pie in the refrigerator for at least 2 hours before serving.
- 8
Slice the pie and serve.
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