Dulce de Leche Pie is a classic dessert in Latin American pastry, perfect for lovers of caramel and milk. This recipe combines a crunchy Maria cookie crust with a creamy, silky dulce de leche filling, achieving an ideal balance of textures and flavors. It is a versatile option that can be served in a large pie dish to share or in individual tartlets, ideal for celebrations, afternoon snacks, or as a sweet treat after dinner.
The key lies in the simplicity of its ingredients and the cooking process that allows the mixture of milk, cornstarch, and egg yolks to thicken to a custard-like consistency. Adding dulce de leche intensifies the caramel flavor, creating a filling that is not overly sweet thanks to the pinch of salt. The pre-baked cookie crust provides a crunchy contrast that makes every bite a delicious experience.
You can customize this dulce de leche pie by adding a touch of instant coffee to the mixture, decorating with grated chocolate, nuts, or even Italian meringue. For a no-bake version, you can skip baking the crust and simply refrigerate it. This recipe is perfect for those looking for an easy dessert with impressive results.
Prep
15 min
Cook
75 min
Servings
4
Calories
160 kcal
Crush the cookies and mix with the melted butter and the 2 tablespoons of sugar.
Compact the cookie mixture into a large pie pan or 5 tartlet molds and bake for 15 minutes at 200°C.
In a pot, place the milk, cornstarch, vanilla, sugar and a pinch of salt.
Cook over medium heat, mixing with a balloon whisk until it thickens.
Add the Dulce de Leche and let it rest. Mix until a thick consistency is obtained.
Fill the crispy bases with the mixture and cool.
They can be decorated with grated chocolate.
