Dulce de Leche Pie Recipe

5 from 10 votes

Graham cracker crust, ganache bottom, dulce de leche filling - this pie is the trifecta of amazing! Plus it's no-bake, a win for summer!

Prep Time30

Chill time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 355kcal

Make sure pie crust is chilled and ready to fill.
Place 1 cup chocolate chips and 1/3 cup heavy whipping cream in a microwave safe measuring cup or bowl. Heat for 45 seconds on HIGH, then whisk until smooth. Depending on your microwave you may need to heat it for another 15-30 seconds. Pour this mixture into the pie crust and chill until ready to fill.
Beat cream cheese, dulce de leche, sugar, and vanilla with a hand mixer until smooth. Fold in the Cool Whip. Spread carefully on top of the black bottom in the crust.
To top the pie using hot fudge sauce: place gently warmed hot fudge in a small ziploc bag and cut off one tip. Pipe desired design on the top of the pie.
To top the pie using homemade ganache: melt 1/3 cup semi-sweet chocolate chips and 1 tablespoon heavy whipping cream in 15 second increments on 50% power, stirring in between each, until melted and smooth. Place this mixture in a small ziploc bag and cut off one tip, then pipe desired design on the pie.
This pie will last up to 5 days in your refrigerator. Make sure it's sealed in a tupperware container so it doesn't get funky.

You will want the pie nice and chilled before you serve it so plan to make it at least a few hours in advance, ideally the night before.
Leftover dulce de leche pie will keep in the refrigerator for up to five days. Just keep it in an air-tight container.
Can you use homemade whipped cream in 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 Whip holds 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 the finishing 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.