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Dulce de Leche Cream Pie Recipe

Dulce de Leche Cream Pie Recipe

Learn how to make the best homemade Dulce de Leche Cream Pie with this easy baking recipe. A buttery graham cracker crust cradles a silky-smooth dulce de leche filling that's topped with freshly whipped cream. The perfect blend of caramel sweetness and creamy texture for an impressive dessert!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced dulce de leche cream pie on a vintage white ceramic cake stand, capturing the distinct caramel-colored custard layer beneath a cloud of softly peaked whipped cream. Natural window light highlights the glistening caramel drizzle cascading down the sides, while the golden graham cracker crust provides a textural contrast at the base. A cross-section view reveals the smooth, creamy layers against the crumbly crust, with tiny flecks of sea salt catching the light. The scene is completed with a rustic wooden table, a scattering of crushed graham crackers, and a small copper pot of extra dulce de leche in the background, suggesting homemade authenticity.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Dulce de Leche Filling:</li><li class="ingredients-single-item">400g dulce de leche (store-bought or homemade)</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">2 large egg yolks</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">50g dulce de leche, slightly warmed</li><li class="ingredients-single-item">Flaky sea salt (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). In a food processor, pulse the graham crackers until finely ground. If you don't have a food processor, place crackers in a sealed bag and crush with a rolling pin. The texture should resemble damp sand when properly crushed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the crumbs to a bowl and mix in the sugar and salt. Pour in the melted butter and stir until the mixture resembles wet sand. The butter acts as the binding agent, so ensure every crumb is coated for a crust that holds together perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crust evenly - this prevents a crumbly crust that falls apart when sliced. Bake for 10 minutes until lightly golden and fragrant. The pre-baking step creates a barrier that prevents the filling from making the crust soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the crust cools, prepare your filling. In a large bowl, whisk the dulce de leche until smooth. If it's too firm, warm it slightly in the microwave for 20-30 seconds. Gradually whisk in the heavy cream until fully incorporated - don't rush this step as proper emulsification creates the silky texture we're aiming for.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs and egg yolks one at a time, whisking well after each addition. The eggs provide structure to the custard while the additional yolks add richness and that luxurious mouthfeel. Stir in the vanilla extract and salt, then pass the mixture through a fine-mesh sieve to ensure a perfectly smooth filling without any egg bits.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce oven temperature to 160°C (325°F). Place the cooled crust on a baking sheet (this makes it easier to handle), then carefully pour in the filling. The baking sheet also catches any potential overflow. Bake for 25-30 minutes, until the edges are set but the center still has a slight wobble - like a gently set gelatin. The residual heat will continue cooking the custard as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the pie to cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours or overnight. This chilling time is crucial for the filling to fully set and for the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before serving, prepare the whipped cream topping. In a chilled bowl (cold equipment helps achieve maximum volume), beat the cold heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip - we want cloudlike cream that holds its shape but still looks pillowy, not stiff or grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread or pipe the whipped cream over the chilled pie. For the finishing touch, gently warm the additional dulce de leche until it's just pourable (but not hot), then drizzle it over the cream in a decorative pattern. If desired, sprinkle with a few flakes of sea salt to enhance the caramel flavor with a sophisticated sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For clean slices, dip your knife in hot water and wipe it dry between cuts. Serve chilled within 2 days for the best texture and flavor. If you notice any weeping from the whipped cream after a day, simply blot it gently with a paper towel before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dulce de Leche Cream Pie?

This indulgent pie requires graham crackers, butter, and sugar for the crust; dulce de leche, heavy cream, eggs, and vanilla for the silky filling; plus additional cream and powdered sugar for the topping. It's finished with a drizzle of warm dulce de leche and optional sea salt.

How to cook Dulce de Leche Cream Pie at home?

Learn how to cook Dulce de Leche Cream Pie by first creating a buttery graham cracker crust that's briefly baked, then filling it with a smooth dulce de leche custard mixture that's baked until just set. After chilling thoroughly, top with freshly whipped cream and a caramel drizzle for a professional-looking dessert that rivals any restaurant version.

What's the secret to getting the perfect custard consistency in a caramel cream pie?

The key is baking until the edges are set but the centre still has a slight wobble. Straining the filling through a sieve ensures silky smoothness, while proper chilling (at least 4 hours) allows the custard to set completely. Never rush the cooling process for the best texture.

Can I make dulce de leche at home instead of buying it?

Absolutely! Simply simmer an unopened tin of sweetened condensed milk in water for 2-3 hours (keeping it fully submerged), or transfer to a baking dish, cover with foil, and bake in a water bath at 160°C for about 90 minutes, stirring occasionally until golden brown.

Why does my whipped cream topping weep or deflate after a day?

This happens because whipped cream naturally loses stability over time. For longer-lasting topping, add a stabiliser like 1 tablespoon of instant pudding mix or ½ teaspoon of cornstarch to your cream before whipping. Alternatively, only top the pie shortly before serving.

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If you notice any weeping from the whipped cream after a day, simply blot it gently with a paper towel before serving." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Mendes", "datePublished": "2024-06-15", "reviewBody": "The caramel flavor in this pie is absolutely divine! I've made it twice now and both times it was perfect. The balance between the creamy filling and the crust is spot on. My husband keeps requesting it for every occasion!", "name": "Caramel Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-18", "reviewBody": "This dulce de leche pie is better than any restaurant dessert I've ever had! The instructions were detailed and helpful. I was nervous about making custard but it turned out perfectly smooth. Worth the effort!", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camille Dubois", "datePublished": "2024-06-20", "reviewBody": "The perfect balance of sweet and creamy! I added a bit more sea salt on top for that sweet-salty contrast and it was magnificent. The graham cracker crust held together beautifully when sliced. Will definitely make again!", "name": "Sweet-Salty Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-06-22", "reviewBody": "This pie is impressive without being complicated! I made it for a dinner party and everyone was amazed. The step about passing the filling through a sieve really made a difference in the texture. Absolutely silky smooth!", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Nielsen", "datePublished": "2024-06-25", "reviewBody": "My family fought over the last slice of this delicious pie! The dulce de leche flavor is rich without being overwhelming. I used store-bought dulce de leche to save time and it still came out wonderfully. This recipe is a keeper!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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