As a tribute to this important day, I’m reposting this unbelievable dulce-de-leche frozen-cheesecake-pie thingy with a Teddy-Grahamy crust and Nutella drizzled all over the top. It’s by far my favorite summer dessert … hope it becomes yours too!
Dulce de Leche Icebox Pie
(Adapted from Martha Stewart’s Frozen Chocolate Peanut Butter Pie)
At the suggestion of @islandgirlOK and with the help of Book End Babes, I made Martha Stewart’s Frozen Chocolate Peanut Butter Pie a few weeks ago for a friend’s party. It was both easy to make and delicious, which in my world are the two most important criteria. Still, I wondered, “Could I make this dessert even easier and even better?” Maybe diehard peanut-butter fans will disagree with me, but there is an ingredient even tastier than peanut butter: Dulce de leche. So I swapped those two things, added a cinnamon crust, reduced the sugar (because dulce de leche is already sweet), simplified a few steps (come on Martha – do we really need to gently fold in the whipped cream?! I think not.) . . . and came up with, hands down, the best summer pie I’ve ever served.
For an easily printable recipe, click here.
3 cups cinnamon Teddy Grahams
6 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon salt
2 cups whipping cream
1 can (13.4 ounces) dulce de leche
For Topping Decoration:
About 1/4 cup Nutella
Preheat oven to 350 degrees F. Place the Teddy Grahams in the bowl of a food processor or jar of a blender. Blend until Grahams are finely processed. Add melted butter. Process again to combine.
Press crumbs into a 10-inch pie plate in an even layer on the bottom and up the sides. Bake crust until set, about 10 minutes. Remove from oven and let cool. While crust is cooling, make the filling.
Place cream cheese, powdered sugar, and salt into a large bowl. Beat until soft and creamy. (If there are still visible lumps of cream cheese, continue beating until all or almost all have disappeared.) Add whipping cream and dulce de leche. Beat on medium speed until thick, smooth, and creamy, about 5 minutes.
Pour filling into cooled crust. Smooth the top with a rubber spatula. (You can see below that there are still some lumps in the filling … no big deal.) Place in the freezer for 2 hours.
Remove from freezer to decorate. Place Nutella into a medium-size Ziplock bag. Press the Nutella into one of the bottom corners of the bag. Using scissors, snip off the bottom tip of that corner of the bag to make a very small hole. Place the bag in the microwave and heat for about 10-15 seconds, just to soften the Nutella.
To decorate the pie, hold the bag in your hand a few inches above the pie. Then, while moving your hand back and forth across the top of the pie, squeeze the Nutella out of the open corner of the bag.
Or, make your own design, like Jack did.
Place pie back in the freezer. Freeze for 1-2 more hours, or overnight. To serve, let pie stand at room temperature about 10 minutes before serving. The pie is very rich, and goes perfectly with a cup of coffee!
For a printable recipe, click here.