Dule de Leche Ice Cream Pie Recipe
Cajeta and dulce de leche, a Mexican caramel sauce made from sweetened and caramelized goat or cow’s milk, are sold in Latin American and some mainstream supermarkets. I used Haagen-Dazs dulce de leche ice cream.
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 tsp ground cinnamon
Pinch freshly grated nutmeg
3 cups dulce de leche ice cream
OPTIONAL TOPPINGS:
Hot fudge sauce, caramel sauce, cajeta or dulce de leche, warmed
In
medium bowl, combine crumbs, butter, cinnamon and nutmeg. Press into
9-inch glass pie plate to form even crust. Bake in preheated 325F oven
8 minutes until firm. Let stand on counter or refrigerate until
completely cooled.
Let ice cream stand at room temperature 15
minutes until slightly softened. Using electric mixer or standing
electric mixer with paddle attachment, beat until very soft but not
melted. Spread into prepared pie shell. Freeze at least 1 hour.
To serve, cut in wedges. If desired, serve with hot fudge sauce, caramel sauce, cajeta or dulce de leche for drizzling.
Makes 8 servings.
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