by Heather Harris Brady
My quest for desserts that retain their true caramel nature, and my broken oven, led me to this pie. I’m pretty proud of it because it’s quick, easy and most of all you get lots of delicious dulce flavor in every bite. It would make a terrific surprise for Thanksgiving dinner, either as a hostess gift or just as a companion to the more traditional pie selection.
Dulce de Leche Truffle Pie, Makes one 9″ pie
- One shortbread or crumb crust (chocolate crumb would be good as well)
- 1 3 oz box instant vanilla pudding mix
- 1 c. milk
- 1 c. heavy whipping cream
- 1 13-oz can dulce de leche
- Chocolate ganache for garnish, if desired
Combine the pudding mix and milk in a mixing bowl. Beat for one minute, until well-mixed.
Add the cream and turn the mixer to high.
Whip until the mixture starts to set, and you see streaks left from the beaters. Continue whipping, and spoon the dulce in.
Stop to scrape down the bowl, and finish whipping until it’s well-combined. Pour the mixture into the pie shell.
Drizzle the top with chocolate ganache or chocolate shavings.
Refrigerate for at least two hours. Slice and serve.
Store any leftovers in the refrigerator, lightly covered. This pie should keep well for at least three days, but ours was gone in a day!