Creamy Dulce De Leche Pie Food

DULCE DE LECHE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. In a medium bowl, blend together the graham cracker crumbs and brown sugar. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish. Bake for 6 to 8 minutes. Let cool completely before filling.
• For the filling: Preheat the oven to 425 degrees F. Pour the sweetened condensed milk into a shallow baking dish. Cover the pan snugly with aluminum foil. Set the shallow dish in a larger roasting pan and add hot water until it reaches halfway up the side of the baking dish. Bake until a dark caramel color, 1 to 1 1/2 hours. Check occasionally to add more water to the pan as needed. The condensed milk will turn a nice brown caramel color. Carefully remove from the oven and let cool completely.
• Whisk out any lumps until smooth and fill the prepared pie crust. Slice the bananas and arrange them on top of the dulce de leche caramel.
• Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners' sugar and beat until the cream holds nice soft peaks. Refrigerate until ready to serve.
• Grate the chocolate on top of the whipped cream just before serving.

DULCE DE LECHE BANANA CREAM PIE

Steps:

• For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
• For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
• To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
• To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)

Steps:

• To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
• Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
• Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
• Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

DULCE DE LECHE ICE CREAM PIE WITH MOCHA FUDGE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
• For sauce:
• Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
• Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
• Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.

BANANA AND DULCE DE LECHE PIE

Steps:

• Put the unopened can of sweetened condensed milk in a sauce pan, and cover with water. Boil for 3 hours. Make sure there is always water in the pan. Remove can from heat and let cool.
• Preheat oven at 350°F.
• Mix graham cracker crumbs and melted butter until well blended.
• Press mixture into a 9 inch pie plate and bake 10-15 minutes or until lightly browned.
• Open can and pour half of the dulce de leche over pie crust. Cover with a layer of sliced bananas, then cover with the other half of the dulce de leche and finally put another layer of sliced bananas.
• Whip the cream with the powder sugar and vanilla extract. Spoon it on top of bananas. Refrigerate before serving.

DULCE DE LECHE MOUSSELINE CREME

Steps:

• To a medium-sized sauce, pot add 6 egg yolks, 1/4-1/2 cups granulated sugar, 1 Tbsp of vanilla extract and whisk until smooth.
• Add 3 Tbsp flour and whisk until smooth again.
• Heat 1.5 cups milk until boiling and add a little bit at a time into the egg yolk mixture, whisking thoroughly after each addition.
• Add 1/2 can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn't, will dissolve while cooking.
• Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 10 minutes. Cool the pastry cream to room temperature.
• Whip 3/4 cup (12 Tbsp) to 1 cup (16 Tbsp) room temperature butter on high speed using a stand mixer for about 5 minutes, or until very fluffy and almost white in color. Remember to scrape the bottom of the bowl several times throughout whipping. If you're using a hand-held mixer it might take 7-9 minutes.
• Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
• Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.

CREAMY DULCE DE LECHE PIE

Steps:

• Spread 3 Tbsp. caramel topping onto bottom of crust; sprinkle with 1/3 cup pecans.
• Mix cream cheese and 1/2 cup of the remaining caramel topping until blended. Stir in 2 cups whipped topping and chopped candy. Spoon into crust.
• Top with remaining whipped topping and pecans. Sift cocoa powder over top. Drizzle with remaining caramel topping. Refrigerate 1 hour.

DULCE DE LECHE BANANA CREAM DESSERT

Steps:

• Remove the label from UNOPENED can of sweetened condensed milk, place it in a sauce pot, cover the can completely with water and boil for a minimum of two hours with a lid on the pot. Check from time to time and add water as needed to keep the can completely covered with boiling water.
• DO NOT OPEN THE HOT CAN!
• After boiling for a minimum of two hours, remove the pot from heat and place it in the sink, add cold water to the pot to stop the boiling process. Let the tap run so the hot water spills out of the pan and is replaced with cold tap water. Leave the can to cool.
• Whip the cream in a chilled bowl until it is light and fluffy. Set in refrigerator.
• When the can is cool enough to handle, carefully open and spread the Dulce de Leche over the bottom of the crust.
• Add a layer of sliced bananas over the Dulce de Leche.
• Then spread on a layer of whipped cream -- then another layer of sliced bananas. Then add the final layer of whipped cream.
• Dust the top with cocoa powder, chocolate curls, or crushed toffee.
• This is very rich and will serve several people--but you might not want to share! It's that good.

DULCE DE LECHE PASTRY CREAM

Steps:

• In a medium bowl whisk together the egg yolks, corn starch and 3 tablespoons of sugar. Whisk for two minutes, the mixture should be much lighter in color.
• In a medium saucepan over low-medium heat add the whole milk, salt, and remaining 1 Tablespoon of sugar. Let cook for a couple of minutes to warm it up - do not boil the milk.
• Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
• Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
• Take off the heat and immediately add the cold butter to help cool the mixture and stop cooking. Add vanilla extract and dulce de leche. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days.

DULCE DE LECHE BANANA CREAM PIE

Steps:

• Pour condensed milk into a large, heatproof bowl and set over a pot of simmering water to make dulce de leche. Cook, checking water level and adding water as necessary. Stir milk occasionally and cook until it is very thick and golden brown, about 2 1/2 hours.
• Bake crust according to package directions. Cool on a wire rack.
• Slice 2 bananas. Spread half of warm dulce de leche in crust; top with sliced bananas. Spread remaining dulce de leche over bananas. Chill until cold, at least 2 hours.
• Just before serving, combine heavy cream and sour cream in a bowl. Whip, using a mixer on high speed, until soft peaks form. Spread over pie. Slice remaining banana and use to garnish pie. Cut pie into wedges and serve.

DULCE DE LECHE PASTRY CREAM

Steps:

• In a medium bowl, whisk together the egg yolks and sugar until the mixture is light yellow. Whisk in the cornstarch and set aside.
• In a medium saucepan over medium heat, whisk together the milk, dulce de leche and vanilla seeds, and bring almost to a boil.
• In a thin, steady stream, slowly add all the hot milk mixture to the egg mixture, whisking constantly. Pour it all back into the pan, return to the heat and cook, stirring constantly, until very thick, about 10 minutes. Remove from the heat and stir in the butter until melted and mixed in. Strain through a fine-mesh sieve into a bowl and place a piece of plastic wrap directly on the surface. Let cool completely, then store in the fridge.
• Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.

DULCE DE LECHE BANANA CREAM PIE

Steps:

• For the crust:.
• Place the Maria crackers in the bowl of a food processor and process until coarsely ground.
• Add the peanuts and salt to the crumb mixture and process until finely ground.
• Add the melted butter and pulse until combined.
• Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides.
• Refrigerate for 10 to 20 minutes to solidify the butter.
• For the cream filling:
• Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps.
• Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter.
• Add the cream and whip to soft peaks.
• To assemble the pie:
• Spread the dulce de leche on top of the chilled crust.
• Top with the sliced bananas, forming 2 layers if necessary.
• Pour the whipped cream on top and spread evenly to completely cover the banana layer.
• Refrigerate and chill until set, about 2 hours.
• Top the pie with a 1-inch border of the remaining chopped peanuts.
• Warm the remaining dulce de leche in the microwave or on the stovetop until melted.
• Drizzle the dulce de leche on top of the pie and serve.