I’ve had this recipe on my list of must makes for a while now, and after making it (and devouring it I might add) I wish I had made it much sooner. Y’all this pie is unbelievable, easy to make (bonus!) and hot dang yes I just said hot dang it is soooo freaking delicious.
I almost can’t say enough good things about it, it’s super light and fluffy but decadent without being sickeningly sweet. The hardest part of this whole pie was the dang crust.
I’m telling you, me and pie crusts are always blah, aka I consistently mess them up even when using pre-made dough who does that? My first crust, I didn’t poke holes in it with a fork (I promise I know better) and I didn’t cut enough off of it, so it weighed down and fell into the pan.
The second crust, I fixed the problems I made with the first one but for some reason one side fell down into the pan too, but there was enough pie filling that it covered it and you can’t see it anyhow haha.
I can’t tell y’all enough how much you need to make this pie, for reals. Happy Monday y’all!
First, pie crust into your pan…
Cream your cream cheese, add powdered sugar and a little bit of the dulce de leche…
whip all your whipped cream and add your caramel, cream cheese mixture…
put the remainder of your dulce de leche into your pie crust…
then your caramel cream cheese mixture on top of that…
a little time in the fridge, some more whipped cream, dulce de leche and voila! an awesome pie!
- 1 Unbaked Pie Crust (I Used Pillsbury).
- 1 (13.4 Ounce) Can of Dulce De Leche Caramel.
- 1 (8 Ounce) Block of Cream Cheese, Softened.
- 1/4 Cup of Powdered Sugar.
- 2 1/2 Cups of Heavy Whipping Cream.
- 1/4 Cup of Granulated Sugar.
- 9" Pie Dish.
- Preheat your oven to 450 degrees F.
- Bring your pie crust to room temperature, place pie crust into your pie pan trimming off the edges and crimping the top with your fingers.
- Poke your pie crust with a fork all over to make sure it doesn't puff up too much while baking.
- Bake for 10 minutes or until slightly golden brown, let cool completely.
- With a handheld or stand mixer with paddle attachment beat your cream cheese, 1/2 cup of the Dulce De Leche and powdered sugar until smooth, set aside.
- In a separate bowl (preferably cold) and with a handheld or stand mixer with whisk attachment put your heavy whipping cream and granulated sugar and whip until stiff peaks form.
- Remove about 1/2 a cup of the whipped cream to put as decoration on top of your pie.
- Now fold in your caramel cream cheese mixture until fully blended.
- Spread the rest of your Dulce De Leche in the bottom of your pie crust, then evenly pour your whipped caramel cream cheese mixture on top of the Dulce De Leche.
- At this point I put my pie in the fridge for a few hours to chill before I garnished the top of the pie with my whipped cream.
- To drizzle some more Dulce De Leche on top of your pie just zap a little bit of it in the microwave for 5-10 seconds, and using a spoon or fork drizzle it on top of your pie.
- To garnish the top of my pie with the whipped cream I used a Wilton disposable piping bag and an open star tipped piping tip.