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Dulce de Leche Cream Pie with Pecan-Graham Crumble: A Beginner’s Guide to a Showstopping Dessert

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🥧✨ Buttery graham crust, crunchy pecan crumble, and a silky dulce de leche filling—this pie is pure heaven! 🤤 Rich, creamy, and ridiculously easy to make, it’s the perfect beginner-friendly showstopper for any occasion. Who’s grabbing a slice? 🍽️😍

Ingredients

Scale

Dulce de Leche Filling

  • 2 (14-ounce) cans sweetened condensed milk
  • ½ teaspoon flaked sea salt or fleur de sel

Alternative: If you do not want to make dulce de leche from scratch, you can use store-bought canned dulce de leche, which is usually found near the sweetened condensed milk in grocery stores.

Graham Cracker Crust

  • 2 ¼ cups graham cracker crumbs (about 13.5 full-size sheets)
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 7 tablespoons butter, melted

Alternative: If you prefer a different crust, crushed digestive biscuits or vanilla wafer cookies can be used instead of graham crackers.

Pecan-Graham Crumble

  • 6 full graham cracker sheets
  • ¾ cup pecans, roughly crushed
  • ¼ cup butter, melted

Alternative: If you have a nut allergy, you can substitute the pecans with sunflower seeds or simply omit them for a classic graham cracker crumble.

Whipped Cream Topping

  • 2 cups heavy cream, very cold
  • 2-4 tablespoons powdered sugar
  • 1 ½ teaspoons vanilla extract
  • Extra dulce de leche or caramel sauce for drizzling (optional)

Alternative: If you prefer a dairy-free option, coconut whipped cream can be used instead.

Instructions

Step 1: Make the Dulce de Leche

  1. If using store-bought dulce de leche, skip this step.
  2. To make homemade dulce de leche, there are three methods:
    • Instant Pot (40 minutes): Place the unopened cans of sweetened condensed milk on a trivet inside the Instant Pot. Add water until the cans are fully submerged. Cook on high pressure for 40 minutes, then allow a natural release. Let the cans cool completely before opening.
    • Stovetop (3 hours): Submerge the unopened cans in a large pot of water, ensuring they are fully covered. Simmer on low heat for 3 hours, checking regularly to keep them submerged. Allow the cans to cool before opening.
    • Slow Cooker (8 hours): Place the unopened cans in a slow cooker, fully submerged in water. Cook on low for 8 hours. Let cool completely before opening.
  3. Once cooled, open the cans and pour the dulce de leche into a bowl. Whisk until smooth, adding ½ teaspoon sea salt for extra depth of flavor.

Step 2: Prepare the Graham Cracker Crust

  1. Preheat the oven to 350°F (175°C).
  2. Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
  3. In a bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until well combined. The mixture should resemble damp sand.
  4. Press the mixture firmly into a 9-inch pie pan, ensuring the crust is evenly packed on the bottom and sides.
  5. Bake for 10 minutes, then allow it to cool completely before adding the filling. If short on time, place the crust in the fridge to speed up the cooling process.

Step 3: Assemble the Pie

  1. Pour the salted dulce de leche into the cooled pie crust, smoothing it out with a spatula.
  2. Cover the pie tightly with plastic wrap and refrigerate for 2-4 hours until fully chilled and set.

Step 4: Make the Pecan-Graham Crumble

  1. Keep the oven at 350°F (175°C).
  2. Crush the graham crackers and pecans into small pieces, leaving some texture.
  3. In a bowl, mix the crushed graham crackers and pecans with melted butter until coated.
  4. Spread the mixture onto a baking sheet and bake for 9-12 minutes, stirring every 3-4 minutes, until golden and crisp.
  5. Let cool completely before using.

Step 5: Make the Whipped Cream

  1. In a large mixing bowl, add cold heavy cream, powdered sugar, and vanilla extract.
  2. Using a hand mixer or stand mixer, beat on high speed for 2-5 minutes until soft peaks form. Avoid over-whipping, as the cream can become grainy.

Step 6: Assemble and Serve

  1. Spread the whipped cream evenly over the chilled pie.
  2. Sprinkle generously with the pecan-graham crumble.
  3. If desired, drizzle extra dulce de leche or caramel sauce over the top.
  4. Serve immediately or refrigerate until ready to enjoy.

Notes

  • How to Tell if the Pie is Set: The dulce de leche filling should be firm enough to hold its shape when sliced but still smooth and creamy. If it appears too soft, chill for another hour.
  • What to Do if the Crust Falls Apart: If the graham cracker crust crumbles too much while slicing, press it down more firmly before baking or add an extra tablespoon of melted butter to help bind the crumbs.
  • Preventing a Soggy Crust: Ensure the crust is completely cooled before adding the dulce de leche filling to prevent moisture buildup.

Find it online: https://carlarecipes.com/dulce-de-leche-cream-pie-with-pecan-graham-crumble-a-beginners-guide-to-a-showstopping-dessert/