Ingredients

The following ingredients have 8 Servings
  • 1 9-inch pie crust ((baked and cooled))
  • 1 cup Dulce de Leche
  • 3 tablespoons cornstarch
  • 1 2/3 cups heavy cream
  • 14 ounce sweetened condensed milk
  • 3 egg yolks
  • 3 tablespoons unsalted butter
  • 1 tablespoon vanilla
  • 1/3 cup granulated sugar

Instruction

  • Spread the Dulce de Leche in the bottom of the pie crust. Set aside.
  • In a heavy bottom saucepan, mix the cornstarch and heavy cream, until the cornstarch is completely dissolved.
  • Whisk in the sweetened condensed milk and egg yolks.
  • Cook over medium heat, stirring constantly, until the mixture becomes bubbly and thickens.
  • Remove from heat; add in the butter and vanilla and stir until butter is melted.
  • Pour custard into the prepared pie crust.
  • Chill pie in the refrigerator overnight.
  • Just before serving, carefully cover the crust with a pie protector or foil; sprinkle the granulated sugar evenly over the top and brown using a kitchen torch or under a broiler.
  • Slice and serve!
  • (Alternatively, you can cut into slices and then sprinkle with sugar and brulee the individual pieces.)