If you’re craving a dessert that feels like a warm hug, then the Dulce de Leche Cream Pie with Pecan-Graham Crumble Recipe is about to become your new obsession. This pie harmoniously blends the luscious sweetness of rich dulce de leche with a buttery graham cracker crust, topped off with a crunchy pecan crumble and light, fluffy whipped cream. Each bite offers an irresistible mix of creamy, crunchy, and sweet textures that will make you want to share the recipe with everyone you know. Trust me, once you dive into this pie, it’s hard to stop thinking about it!
Ingredients You’ll Need
What I love most about the ingredients for this pie is how simple yet wholesome they are. Each item plays a crucial role in creating the perfect balance of flavor, texture, and visual appeal, making this pie both approachable to bake and unforgettable to taste.
- 2 (14-oz) cans sweetened condensed milk: The foundation for homemade dulce de leche, delivering the deep caramel sweetness.
- 1/2 teaspoon flaked sea salt (fleur de sel): Adds a subtle salty contrast that enhances the dulce de leche’s richness.
- 2 & 1/4 cups graham cracker crumbs: These give the crust its classic buttery crunch and underlying flavor.
- 2 tablespoons sugar: Sweetens the crust just the right amount, complementing the filling perfectly.
- 1/4 teaspoon salt (any kind): Balances the sweetness in the crust mixture.
- 7 tablespoons butter (melted): Binds the crust crumbs while creating that golden, crisp texture.
- 6 full sheets graham crackers: Essential for the pecan-graham crumble topping for added texture.
- 3/4 cup pecans: Toasty, crunchy pecans enrich the crumble and offer a nutty depth.
- 1/4 cup butter (melted; half stick): Coats the crumble mixture to create that perfect toasted finish.
- 2 cups heavy cream (very cold): The base for the whipped cream topping that lightens the pie.
- 2-4 tablespoons powdered sugar: Sweetens the whipped cream delicately, balancing the pie’s richness.
- 1 & 1/2 teaspoons vanilla: Pure vanilla extract adds subtle warmth and depth to the whipped cream.
- More dulce de leche (to drizzle; optional): For that extra touch of caramel bliss and beautiful presentation.
How to Make Dulce de Leche Cream Pie with Pecan-Graham Crumble Recipe
Step 1: Prepare the Dulce de Leche
Begin with transforming the sweetened condensed milk into luscious dulce de leche. It’s such a rewarding process! Whether you use an Instant Pot, stovetop, or slow cooker, the result is a golden, caramelized treasure. If you’re lucky enough to find canned dulce de leche in your store, that’s a wonderful shortcut.
Step 2: Mix and Salt the Dulce de Leche
Once your dulce de leche is ready, empty both cans into a bowl and whisk out any lumps for a perfectly smooth filling. Stir in flaky sea salt gently but thoroughly to balance the sweetness and enhance depth. Set this aside while you move on to the crust.
Step 3: Make the Graham Cracker Crust
Preheat your oven to 350°F. Crush the graham cracker sheets finely using a food processor or by hand with a rolling pin in a ziplock bag. Adding sugar and salt to the crumbs before folding in melted butter ensures every bite is flavorful. Press this mixture into a 9-inch pie pan, making sure to build up an inch-high edge so your filling stays perfectly contained.
Step 4: Bake and Cool the Crust
Bake the crust for 10 minutes until golden and fragrant. This makes it sturdy and enhances the buttery graham flavor. Allow it to cool completely to prevent your filling from melting or sliding later on. If you’re in a hurry, chill it in the fridge or freezer briefly.
Step 5: Fill the Pie Crust
Pour your salted dulce de leche into the cooled crust and smooth the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for 2 to 4 hours to let it set properly—patience here rewards you with a luscious, sliceable filling.
Step 6: Prepare the Pecan-Graham Crumble
While the pie chills, toss graham crackers and pecans into a ziplock bag and crush them roughly until you get a delightful mix of crunchy bits. Coat this with melted butter and bake spread on a sheet for 9 to 12 minutes at 350°F, stirring frequently for even browning. The crumble adds the perfect textural contrast that makes this pie truly stand out.
Step 7: Whip the Cream
Just before serving, beat cold heavy cream with powdered sugar and vanilla until soft peaks form. This fresh whipped cream topping lightens the pie, balancing the richness of the dulce de leche and offering a heavenly mouthfeel.
Step 8: Assemble and Garnish
Spread the fluffy whipped cream over the pie, sprinkle generously with the pecan-graham crumble, and finish with a drizzle of warmed dulce de leche or salted caramel. This finishing touch makes it look irresistible and adds an extra layer of ooey-gooey goodness.
How to Serve Dulce de Leche Cream Pie with Pecan-Graham Crumble Recipe
Garnishes
The best part about garnishing this pie is that it’s playful and rewarding. A sprinkle of extra pecan crumble on each slice invites crunch with every bite. A delicate drizzle of dulce de leche or salted caramel adds a glossy, dreamy swirl that makes the dessert feel extra special and festive.
Side Dishes
Though the pie is rich enough to stand alone, pairing it with a simple fresh fruit salad or a tangy berry compote can provide a refreshing cut through the sweetness and keep the palate happy. A cup of strong coffee or black tea complements this creamy treat beautifully.
Creative Ways to Present
For a stunning presentation, serve the pie on a rustic wooden board or a fluted cake stand. You can pipe the whipped cream instead of spreading it for elegant peaks. Adding lightly toasted pecan halves around the edges transforms this dessert into a showstopper perfect for holiday dinners or special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Dulce de Leche Cream Pie with Pecan-Graham Crumble Recipe keeps wonderfully well covered in the fridge for up to 3 days. Make sure to keep it tightly wrapped to protect the whipped cream from drying out and to maintain its fresh texture.
Freezing
You can freeze the pie for up to 2 months, but be sure to wrap it tightly in plastic and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Note that the whipped cream topping is best added fresh after thawing.
Reheating
This pie is best enjoyed chilled, so reheating isn’t recommended. If you want to warm up the dulce de leche for drizzling, do so gently in the microwave before adding it to the pie slices. Otherwise, serve cold to appreciate the perfect creamy and crunchy textures.
FAQs
Can I use store-bought dulce de leche for this recipe?
Absolutely! Using pre-made dulce de leche can save time and still deliver fantastic flavor. Just be sure to whisk it well and add a pinch of sea salt to elevate the taste.
What if I don’t have graham crackers?
You can substitute digestive biscuits or any mildly sweet, crisp cookie for the crust and crumble. The flavor will be slightly different but still delicious.
Is it possible to make this pie dairy-free?
While traditional recipes rely on dairy, you can experiment with coconut cream instead of heavy cream for whipping, and use a dairy-free butter alternative for the crust and crumble. The texture may vary but the essence of the pie shines through.
How long does it take for the pie to set properly?
Chilling the pie for at least 2 hours is essential to allow the dulce de leche filling to firm up. For best results, aim for 4 hours or even overnight.
Can I prepare this pie a day ahead?
Yes! In fact, making the Dulce de Leche Cream Pie with Pecan-Graham Crumble Recipe a day in advance helps the flavors meld beautifully. Just add the whipped cream and crumble topping right before serving to keep them fresh and crunchy.
Final Thoughts
If you’re looking to impress with a dessert that feels both nostalgic and indulgent, give this Dulce de Leche Cream Pie with Pecan-Graham Crumble Recipe a try. It’s a fantastic combination of creamy, crunchy, and sweet elements that come together effortlessly in your kitchen. Once you make it, you’ll understand why I’m so excited to share it with you—it’s pure joy in pie form!
Print
Dulce de Leche Cream Pie with Pecan-Graham Crumble Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Dulce de Leche Cream Pie with Pecan-Graham Crumble is a decadent dessert featuring a homemade graham cracker crust filled with silky salted dulce de leche, topped with fluffy whipped cream and a crunchy pecan-graham crumble. Perfectly balanced with sweet and salty flavors, this pie is a crowd-pleaser for any occasion.
Ingredients
Dulce de Leche
- 2 (14-oz) cans sweetened condensed milk
- 1/2 teaspoon flaked sea salt (fleur de sel)
Graham Cracker Crust
- 2 1/4 cups graham cracker crumbs (about 13.5 full sheets)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 7 tablespoons butter, melted
Pecan-Graham Crumble
- 6 full sheets graham cracker
- 3/4 cup pecans
- 1/4 cup butter, melted (half stick)
Whipped Cream Topping
- 2 cups heavy cream, very cold
- 2–4 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
Optional Drizzle
- More dulce de leche or salted caramel topping (for drizzling)
Instructions
- Make Dulce de Leche: Prepare homemade dulce de leche using the 2 cans of sweetened condensed milk. You can cook it in the Instant Pot for 40 minutes, on the stovetop for 3 hours, or in a slow cooker for 8 hours. Alternatively, you may use store-bought canned dulce de leche.
- Prepare Dulce de Leche Mixture: Open the dulce de leche cans and whisk the dulce de leche in a bowl to smooth out any lumps. Stir in 1/2 teaspoon flaky sea salt and set aside.
- Preheat Oven: Set the oven to 350°F (175°C) for the crust.
- Make Graham Cracker Crust: Crush about 13.5 full sheets of graham crackers into fine crumbs using a food processor or rolling pin. Combine with sugar and salt.
- Add Butter to Crust: Mix in 7 tablespoons of melted butter until crumbs are evenly coated.
- Form Crust: Press the mixture into the bottom and up the sides of a 9-inch pie pan, ensuring the edges are at least 1 inch high.
- Bake Crust: Bake the crust for 10 minutes at 350°F. Let cool completely; refrigerate if needed.
- Fill Pie with Dulce de Leche: Pour the salted dulce de leche into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for 2-4 hours until chilled.
- Prepare Pecan-Graham Crumble: Preheat oven to 350°F if not already heated. Roughly crush 6 graham cracker sheets and pecans together.
- Coat Crumble with Butter: Melt 1/4 cup butter, stir it into the graham cracker and pecan mixture until coated.
- Bake Crumble: Spread mixture on a baking sheet and bake for 9-12 minutes, stirring every 3-4 minutes, until crispy and browned. Cool completely.
- Make Whipped Cream: In a chilled bowl or stand mixer, whip 2 cups very cold heavy cream with 2 tablespoons powdered sugar and 1 1/2 teaspoons vanilla on high speed for 2-5 minutes until soft peaks form. Adjust powdered sugar to taste.
- Assemble Pie: Spread whipped cream over the chilled dulce de leche filling.
- Add Topping: Sprinkle the pecan-graham crumble over the whipped cream, reserving some for serving if desired.
- Optional Drizzle: Warm additional dulce de leche or salted caramel and drizzle over the pie for extra flavor.
- Store Pie: Keep the pie refrigerated until serving. It can be made ahead and chilled well.
Notes
- You can make dulce de leche by cooking sweetened condensed milk using different methods: Instant Pot (40 minutes), stovetop (3 hours), or slow cooker (8 hours).
- If in a hurry, chill the crust in the freezer after baking to speed up cooling before adding the filling.
- The pecan-graham crumble texture can be adjusted to preference, from coarse to fine.
- Warm the dulce de leche gently and add cream or milk to create a smooth drizzle consistency.
- Store leftover pie covered in the fridge; it stays fresh for up to 3 days.
