Dulce de leche ice cream pie from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 206) by Erin Jeanne McDowell

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Notes about this recipe

  • anya_sf on March 15, 2018

    I made the dulce de leche from scratch this time, but wouldn't hesitate to use jarred in the future, which makes this a super quick and easy make-ahead dessert. I thought the dulce de leche turned out OK, although I ended up with maybe 1.5 cups instead of 2 after only 2 hours of cooking. The texture was kind of grainy but the flavor was great. Even though it wasn't technically enough for the recipe, it was PLENTY. The chocolate crumb crust is necessary to balance the strong caramel flavor of the filling. Even with 4 Tbsp butter, the crust was a bit dry and crumbly, so I had to be very careful with the filling. Nevertheless, it didn't affect the finished pie. Lightly salted Marcona almonds were a great garnish. Of course, it is quite sweet. The only change I might make in the future would be to reduce the sugar in the whipped cream. My family devoured this!

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