No Bake Dulce de Leche Pie
A no-bake pie with a chocolate bottom, a dulce de leche and cream cheese filling folded with Cool Whip, topped with either hot fudge or a chocolate ganache.
Servings: 10 servings
Ingredients
Ingredients
- 19- inchgraham cracker crustfrom scratch or from the store
- 1 cup 170 g semi-sweet chocolate chips
- 1/3 cup 79 ml heavy whipping cream
- 8 ounces 226 g cream cheeseroom temperature
- 1/2 cupdulce de lecheroom temperature from scratch or the store
- 1/4 cup 50 g granulated sugar
- 1 teaspoonvanilla extract
- 18 ouncecontainer Cool Whip regular, light, or fat-free
- 1/3 cuphot fudge sauce OR
- 1/3 cupsemi-sweet chocolate chips
- 1 tablespoonheavy whipping cream
Instructions
Instructions
- Make sure the 19-inch graham cracker crust is chilled and ready to fill.
- Prepare the chocolate bottom: place 1 cup (170 g) semi-sweet chocolate chips and 1/3 cup (79 ml) heavy whipping cream in a microwave-safe bowl or measuring cup. Microwave on HIGH for 45 seconds, then whisk until smooth. If not fully melted, microwave an additional 15–30 seconds and whisk again until glossy and smooth.
- Pour the melted chocolate mixture into the chilled crust and spread to an even layer covering the bottom. Chill in the refrigerator until the chocolate layer is set, about 15–30 minutes.
- Make the filling: in a medium bowl, beat 8 ounces (226 g) room-temperature cream cheese, 1/2 cup dulce de leche (room temperature), 1/4 cup (50 g) granulated sugar, and 1 teaspoon vanilla extract with a hand mixer (or whisk) until smooth and lump-free.
- Fold in the entire 18-ounce container of Cool Whip gently until the mixture is uniform and no streaks remain.
- Spread the cream cheese–dulce de leche filling evenly over the chilled chocolate layer in the crust, smoothing the top.
- Choose a topping method: - Hot fudge option: warm 1/3 cup hot fudge sauce in the microwave in 10–15 second increments until pourable but not boiling. Transfer to a small zip-top bag, snip off a small corner, and pipe your desired design over the filling. - Ganache option: place 1/3 cup semi-sweet chocolate chips and 1 tablespoon heavy whipping cream in a microwave-safe bowl. Melt in 15-second increments at 50% power, stirring between each, until smooth. Transfer to a small zip-top bag, snip off a corner, and pipe the ganache design over the filling.
- Return the pie to the refrigerator and chill until the filling and topping are firm, at least 1 hour before serving.
- Store the pie covered in a sealed container in the refrigerator for up to 5 days.
Equipment
- microwave-safe bowl or measuring cup
- Whisk
- Hand mixer or whisk
- Medium Bowl
- Refrigerator
- small zip-top bag
Notes
You will want the pie nice and chilled before you serve it so plan to make it at least afew hours in advance, ideally the night before.
Leftoverdulce de lechepie will keep in the refrigerator for up to five days. Just keep it in an air-tight container.
Can you usehomemade whipped creamin place of the Cool Whip? My honest answer is: no, I don’t recommend it especially if you are making the pie ahead of time.Cool Whipholds up a lot better than homemade whipped cream. It’s just more stable which is why it’s used a lot in no-bake desserts. Whipped cream is not as stable and the last thing you want is to open your fridge and have a sagging pie with weeping filling. Cool Whip works much better and you can count on it to hold up well.
For thefinishing touch, I like to drizzle some chocolate over the top of the pie. You can use chocolate ganache (just make another batch following the instructions for the pie crust) or you can use store-bought hot fudge sauce.
Leftoverdulce de lechepie will keep in the refrigerator for up to five days. Just keep it in an air-tight container.
Can you usehomemade whipped creamin place of the Cool Whip? My honest answer is: no, I don’t recommend it especially if you are making the pie ahead of time.Cool Whipholds up a lot better than homemade whipped cream. It’s just more stable which is why it’s used a lot in no-bake desserts. Whipped cream is not as stable and the last thing you want is to open your fridge and have a sagging pie with weeping filling. Cool Whip works much better and you can count on it to hold up well.
For thefinishing touch, I like to drizzle some chocolate over the top of the pie. You can use chocolate ganache (just make another batch following the instructions for the pie crust) or you can use store-bought hot fudge sauce.