Ingredients

The following ingredients have 4 Servings
  • 1 9-inch pre-baked pastry shell, (cooled)
  • 1 cup Dulce de Leche
  • 3 tablespoons cornstarch
  • 1 ⅔ cup heavy cream
  • 1 can (14oz) sweetened condensed milk
  • 3 egg yolks, (beaten)
  • 3 tablespoons butter
  • 1 tablespoon vanilla
  • ¼ cup sugar for topping, (or less )
  • whipped cream for garnish, ( if desired)

Instruction

  • Spread the Dulce de Leche in the bottom of the baked crust. Set aside.
  • Mix cornstarch and the heavy cream in a heavy bottom saucepan. Blend until cornstarch is dissolved. Whisk in the sweetened condensed milk and egg yolks.
  • Cook over medium heat until the mixture thickens and become bubbly. Remove from heat, add the butter and vanilla. Pour cream mixture into the prepared pie crust.
  • Chill pie for at least 2 hours to set.
  • Just before serving, top with granulated sugar and brown (brûlée) using a kitchen torch or under a broiler. If using the broiler, cover the crust with aluminum foil to prevent burning.
  • Garnish with sweetened whipped cream if desired. Refrigerate leftovers.