Black Bottom Dulce De Leche Pie
By Eat More Chocolate Team Pies, Tarts & Tortes Birthday, Christmas No Bake
April 15, 2015
Graham cracker crust, ganache bottom, dulce de leche filling - this pie is the trifecta of amazing! Plus it's no-bake, a win for summer!
- Yields: 8 -10 Slices
Directions
Make sure pie crust is chilled and ready to fill.
Place 1 cup chocolate chips and 1/3 cup heavy whipping cream in a microwave safe measuring cup or bowl. Heat for 45 seconds on HIGH, then whisk until smooth. Depending on your microwave you may need to heat it for another 15-30 seconds. Pour this mixture into the pie crust and chill until ready to fill.
Beat cream cheese, dulce de leche, sugar, and vanilla with a hand mixer until smooth. Fold in the Cool Whip. Spread carefully on top of the black bottom in the crust.
To top the pie using hot fudge sauce: place gently warmed hot fudge in a small ziploc bag and cut off one tip. Pipe desired design on the top of the pie.
To top the pie using homemade ganache: melt 1/3 cup semi-sweet chocolate chips and 1 tablespoon heavy whipping cream in 15 second increments on 50% power, stirring in between each, until melted and smooth. Place this mixture in a small ziploc bag and cut off one tip, then pipe desired design on the pie.
This pie will last up to 5 days in your refrigerator. Make sure it's sealed in a tupperware container so it doesn't get funky.
Ingredients
Pie
1 9” graham cracker crust, from scratch or from the store
1 cup semi-sweet chocolate chips
8 ounces cream cheese, room temperature
1/2 cup dulce de leche, room temperature (from scratch or the store)
1 container (8 ounces) Cool Whip (regular, light, or fat-free)
Topping (optional):