Dulce de Leche Date Cream Pie

As we approach Thanksgiving, I can’t seem to stop making pies. I figure as borderline obsessions ago, that’s a pretty good one to have. I mean, it’s pie. Pie is always a good thing.

This particular pie is a delicious combination of some of my favorite flavors. Dates and pecans are mixed with dulce de leche and a bit of whipped cream for a smooth, creamy, cool, rich dessert.

I opted to add a bit of bourbon to the pie filling, but feel free to omit it if you like. You don’t have to replace it with anything, although a teaspoon or so of vanilla extract would be just lovely.

Rich dulce de leche, sweet dates, and crunchy pecans combine to make this fantastic Dulce de Leche Date Cream Pie. Such amazing flavor! - Bake or Break

I’m happy to tell you that this pie is firmly on the friendly end of the difficulty scale. The only baking involved is a little bit of oven time for the crust. After that, it’s just stirring and a little whipping. It’s really amazing simple to make. Perfect for the busy holiday season!

And it’s a great make-ahead dessert, too, as you’ll need to let it chill for a bit before serving. Whip up this pie the day before your big Thanksgiving meal and then you can concentrate on cooking your meal on the big day.

I think a lot of us associate fall pies with warm, gooey pies like apple and pecan. This pie may seem like a bit of a renegade choice for this time of year, as it’s a chilled pie. But kind of like Apple-Pear Butter Pie and Praline Cream Pie, the flavors are just perfect for a fall celebration.

For more Thanksgiving pie ideas, be sure to browse my Best Thanksgiving Pies collection.

Dulce de Leche Date Cream Pie

Yield: 8 to 10 servings

Prep Time:30 minutes

Cook Time:15 minutes

Print Recipe

Ingredients:

For the crust:

  • 7 ounces graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon packed light or dark brown sugar
  • 1/4 teaspoon salt

For the filling:

  • 14 ounces dulce de leche*
  • 2/3 cup chopped dates
  • 2/3 cup chopped pecans
  • 2 tablespoons bourbon
  • 2 tablespoons milk
  • 1 cup heavy cream

Directions:

To make the crust:

  1. Preheat oven to 350°. Lightly grease a 9-inch pie or tart pan.
  2. Combine graham cracker crumbs, butter, brown sugar, and salt until thoroughly mixed. Press firmly and evenly into prepared pan.
  3. Bake 15 minutes. Set aside to cool.

To make the filling:

  1. Stir together dulce de leche, dates, pecans, bourbon, and milk until well-combined. Refrigerate while you prepare the whipped cream.
  2. Place cream in a large bowl. Using an electric mixer with a whisk attachment, whip cream until soft peaks form.
  3. Gently fold whipped cream into dulce de leche mixture. Transfer mixture to cooled crust and spread evenly.
  4. Refrigerate for at least 3 hours before serving. Keep any leftover pie refrigerated.

Notes:

*Look for dulce de leche in the international foods aisle or with the ice cream toppings. You can also substitute a thick caramel sauce.

Recipe adapted from Eagle Brand.

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