Possibly the easiest pie you will ever make, this Dulce de Leche Pecan Pie is truly a showstopper. Rich, sweet and nutty, it is the perfect dessert for this holiday season!
An easy and indulgent Thanksgiving pie!
If you’ve followed me long enough, you know I love dulce de leche!
So it was only a matter of time until the idea of this pie popped in my head. Dulce de leche and pecans? A match made in heaven!
If you’re willing to compromise tradition for the sake of trying something new, this dulce de leche pecan pie should definitely make your Thanksgiving table!
And though it might sound overkill, don’t skip drizzling the pie slices with warm dulce de leche. I have yet to meet a soul who could resist a dessert oozing with caramel-y goodness!
Dulce de Leche Pecan Pie Ingredients
You’ll only need a handful of ingredients for this dulce de leche pecan pie recipe.
- Dulce de Leche – homemade or store-bought.
- Vanilla Extract
- Chopped Pecans
- 1 9-inch deep dish pie crust
How to make Dulce de Leche Pecan Pie Recipe
Making this dulce de leche pie couldn’t be easier!
All you gotta do is whisk everything together and transfer to a partially baked pie crust. Then top with the nuts and bake til perfection!
Here’s the rundown:
- Whisk the dulce de leche with the eggs, vanilla extract and salt.
- Transfer to your pie crust. I recommend blind baking to ensure the pie bottom is cooked through.
- Top with the chopped pecans and bake at 350 degrees F for 40 minutes or until set.
- Let it cool and then refrigerate for at least one hour before serving.
Can I use frozen pie crust?
You certainly can. While I’m a huge advocate for homemade pie crust – even though that’s certainly not my forte -, sometimes the convenience of grabbing something ready to go beats the flavor and texture of the homemade stuff.
Just make sure to buy the deep dish kind so you can fit all the filling in it.
How long does this pie last?
This dulce de leche pie lasts around 3-4 days in the fridge, in an airtight container or tightly covered with plastic wrap.
Can I freeze Dulce de Leche Pecan Pie?
Yes! This pie can be frozen for up to 1 month.
Make sure the pie is completely cooled before freezing. Then wrap, tightly sealing it in several layers of plastic wrap to protect against freezer burn. You can even follow up with a layer of foil.
When ready to serve, thaw in the fridge overnight. Don’t attempt to thaw at room temperature or the crust might get soggy.
How to serve dulce de leche pecan pie
This pie is easier to slice if it has been refrigerated for at least one hour. You can serve it cold or wait for it to get to room temperature before serving!
Drizzling with warm dulce de leche and topping with vanilla ice cream or a dollop of whipped cream is a must. Enjoy!
- 1 1/2 cups dulce de leche
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 9-inch deep dish pie crust
- 1 1/2 cups chopped pecans
Blind baking the crust:
- Preheat oven to 400 degrees F and adjust the oven rack to the middle position.
- Roll out your chilled pie dough until you have a circle 12 inches in diameter. Transfer to a 9-inch pie dish, tucking the dough with your fingers so it fits into the dish.
- Refrigerate for at least 30 minutes. Then prick the bottom and sides with a fork, to allow steam to escape. Line the pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for about 15 minutes, or until the edges are starting to brown. Remove from the oven and carefully remove the parchment paper and weights.
- Return it to the oven again and bake just until the bottom is beginning to brown, about 7-8 minutes. Let it cool slightly before filling.
ASSEMBLING THE DULCE DE LECHE PECAN PIE:
- Lower the oven's heat to 350 degrees F.
- Combine the dulce de leche, eggs, vanilla extract and salt in a bowl. Whisk until smooth.
- Pour the filling into the partially baked pie crust. Top with the chopped pecans.
- Bake for 40 minutes or until the pie is almost set in the middle, barely jigglying. If the crust is browning too quickly, cover the edges with foil.
- Let the pie cool completely and then refrigerate until ready to serve.
- Serve drizzled with warm dulce de leche and with a scoop of vanilla ice cream or a dollop of whipped cream.
- The pie slices much better if it has been refrigerated for at least one hour. You can serve it cold or wait for it to get to room temperature.
- Storing leftovers - Leftovers should be refrigerated, in an airtight container or tightly wrapped with plastic, for 3-4 days.
- Freezing - You can freeze this pie for up to 1 month.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 385 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 69mg Sodium: 212mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 8g