Holiday

Salted Dulce de Leche Pie

November 30, 2021
0 Stars
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Kate Buckens.
Author Notes

Bring on the holiday season with this festive pie that’s luscious, creamy, and not too sweet. Unlike a traditional custard pie, this recipe features a not-so-secret ingredient that steals the show: Coronado Dulce de Leche.

Made from caramelized goat milk, this thick, caramel-like sauce—known as cajeta—originates from Mexico, and can be served as a dipping sauce for crispy churros or made into lollipops or hard candies. In this recipe, it adds nuttiness and warmth to the custard filling. Pair the pie with a crunchy and toasted graham cracker crust seasoned with a dash of salt for a well-balanced salty and sweet combination. For a showstopping effect, spread a layer of whipped meringue over the the cooled, finished pie and singe the edges with a kitchen torch (the result is almost s’mores-like). The perfect finishing touch: a drizzle of Coronado Dulce de Leche and a sprinkle of flaky sea salt.
Maki Yazawa

Test Kitchen Notes

This recipe is shared in partnership with Coronado. —The Editors

  • Prep time 1 hour
  • Cook time 1 hour 20 minutes
  • Serves 8
Ingredients
  • For the graham cracker crust:
  • 12 sheets graham crackers (180 grams)
  • 4 tablespoons granulated sugar (57 grams)
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted (90 grams)

  • For the pie filling:
  • 1/2 cup buttermilk (128 grams)
  • 1/2 cup Coronado Dulce de Leche (112 grams)
  • 1 1/4 cups whole milk (305 grams)
  • 2 tablespoons granulated sugar (26 grams)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 large eggs plus 1 large yolk (213 grams)

  • For the meringue:
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup water (60 grams)
  • 1/4 cup egg whites (60 grams)
  • 1/2 teaspoon cream of tartar

  • For the drizzle:
  • 3 tablespoons Coronado Dulce de Leche (50 grams)
  • 2 teaspoons whole milk
  • Flaky sea salt, for garnish
In This Recipe
Directions
  1. For the graham cracker crust: Preheat the oven to 350°F. Meanwhile, in a food processor, combine graham crackers, sugar, and salt. Pulse until entirely crumbled.

    Add the melted butter and pulse until the mixture resembles wet, coarse sand.

    Starting in the outer edges, add half of the graham cracker mixture into a 9-inch round pie pan. Press the mixture onto the perimeter to form an even outside crust. Then, add the remaining graham cracker mixture to the center and pat to form the bottom crust. Use the back of a measuring cup to help even out the surface.

    Bake in the oven for 7 minutes, or until lightly golden. Remove from the oven and cool completely.
  2. For the pie filling: In a medium saucepan over low-medium heat, combine the buttermilk, Coronado, whole milk, sugar, and salt. Cook until the sugar has melted and the edges of the pan begin to bubble. Remove from the heat, and add the vanilla.

    Meanwhile, in a medium bowl, whisk the eggs and yolk together until thoroughly combined. Slowly add 1 tablespoon of the warm buttermilk mixture into the bowl of eggs to temper them. Carefully continue to add the warm mixture until the eggs reach the temperature of the warm liquid. Whisk the mixture until thoroughly combined.

    Carefully pour the mixture into the prepared graham cracker crust and bake at 400°F for 25 minutes, or until the edges of the crust are golden-brown and the pie slightly jiggles at the center when gently shaken. Remove from the oven and cool completely.
  3. For the meringue: As the pie cooks in the oven, make the meringue topping. In a medium saucepan over medium heat, dissolve the sugar in the water. Once translucent, raise the heat to medium-high and bring the mixture to a boil until a candy thermometer reads 240°F.

    Meanwhile, in a stand mixer, combine the egg whites and cream of tartar and mix on medium-high speed until light, frothy, and the whites can hold a soft peak.

    Carefully, begin to pour the sugar syrup into the eggs very slowly while whisking continuously, making sure to add small quantities at a time to avoid scrambling the eggs. When pouring the mixture, avoid hitting the whisk, as it may splatter the hot liquid.

    Once the sugar syrup and egg mixture are combined, continue to whisk them at high speed for about 5 to 10 minutes, or until they become bright white and glossy, and stiff peaks hold when held upright. The mixture should feel room temperature once it begins to cool. If the mixture feels too hot when touching the outside of the bowl, use ice packs on the exterior of the mixing bowl to help bring the internal temperature down and promote fluffy peaks. Store in the refrigerator, covered, until ready to use.

    Once the pie has thoroughly cooled, add the meringue over the top and gently spread using an offset spatula into an even layer with ribbon-like swirls and texture. Using a kitchen torch, carefully singe the top until golden at the highest points.
  4. For the (optional) drizzle: Microwave the Coronado Dulce de Leche in a microwave-safe container for 15 seconds, or until loose enough to mix in the milk in a small bowl. Combine the two ingredients and stir until homogenous. Then, drizzle over the meringue and finish with flaky sea salt before serving.

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