Caramel Cream Dulce Pie (Printable Version)
Smooth caramel cream filling, whipped topping, and dulce de leche in a classic pie crust. Irresistibly rich dessert.
# What You'll Need:
→ Crust
01 -
1 baked pie crust, 23 cm (9 inch) in diameter, cooled completely
→ Filling
02 -
380 grams dulce de leche caramel, divided
03 -
225 grams cream cheese, softened
04 -
30 grams powdered sugar
05 -
600 ml heavy whipping cream
06 -
50 grams granulated sugar
# Step-by-Step Guide:
01 -
Bake the pie crust according to package or preferred instructions. Cool completely before filling.
02 -
In a large mixing bowl, combine cream cheese, 120 grams (½ cup) of the dulce de leche, and powdered sugar. Beat until smooth and well incorporated. Set aside.
03 -
In a separate, clean, and cold mixing bowl, combine heavy cream and granulated sugar. Beat for several minutes until stiff peaks form. Reserve approximately 120 ml (½ cup) of whipped cream for garnish.
04 -
Gently fold the cream cheese mixture into the remaining whipped cream until uniformly blended.
05 -
Spread the remainder of the dulce de leche (excluding 1–2 tablespoons reserved for garnish) into the bottom of the cooled pie crust. Spoon the caramel cream filling over the dulce de leche base. Smooth the top.
06 -
Top with reserved whipped cream. Gently melt the reserved 1–2 tablespoons of dulce de leche in the microwave until pourable, then drizzle over the pie. Refrigerate for at least 4 hours or overnight before serving.
# Additional Notes:
01 -
Chilling the mixing bowl accelerates cream whipping and helps achieve a stable, airy filling.
02 -
For garnish, microwave dulce de leche until soft and easy to drizzle without overheating.
03 -
Pie keeps refrigerated for up to 4 days, or freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.