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Dulce de Leche Cream Pie

A creamy and decadent Dulce de Leche Cream Pie topped with crunchy pecan-graham crumble, striking the perfect balance between sweet and nutty.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: Latin American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs
  • 0.75 cups Pecans, chopped
  • 0.5 cups Butter, melted
For the filling
  • 1 cups Dulce de leche (store-bought or homemade)
  • 8 oz Cream cheese, softened
  • 1 cups Heavy cream
  • 0.25 cups Powdered sugar
  • 1 tsp Vanilla extract
  • a pinch Salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs, chopped pecans, and melted butter until combined. Press the mixture firmly into a 9-inch pie dish to form the crust.
  3. Bake the crust for 10 minutes until golden.
  4. Allow the crust to cool completely before adding the filling.
Filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the dulce de leche, mixing until well incorporated.
  3. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  4. Gently fold the whipped cream into the dulce de leche mixture until fully combined.
Assembly
  1. Pour the filling into the cooled crust, spreading evenly.
  2. Refrigerate the pie for at least 4 hours or overnight until set.
  3. Before serving, sprinkle additional chopped pecans on top or drizzle extra dulce de leche if desired. Slice and enjoy!

Notes

For best results, chill mixing bowl before whipping cream and allow enough time for the pie to set in the refrigerator.