Pecan Dulce De Leche Pie
Tags: Dessert
Yield: 8
- 1 pkg. (7 oz.) GOYA® Maria Cookies
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups (14 oz. squeeze bottle) GOYA® Dulce de Leche
- 1 cup (12 oz.) GOYA® Evaporated Milk
- 2 eggs
- 1 cup whole pecans
- Pinch of salt
- Fresh whipped cream (optional)
- Preheat oven to 325°F. Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. Or, place cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed. Transfer cookie crumbs to bowl - there should be about 2 cups. Add butter, stirring until combined. Transfer cookie mixture to 9" pie dish. Using fingers, press cookie mixture evenly onto bottom and sides of dish. Bake until firm and fragrant, 7-10 minutes; cool.
- Raise oven’s heat to 350°F. In a medium bowl, whisk together dulce de leche, evaporated milk, eggs, pecans and salt until combined.
- Pour dulce de leche mixture into premade crust. Place pie on large cookie sheet and bake for about 40 minutes (until center of pie is set).
- Let pie cool and refrigerate two hours before serving. Serve topped with fresh whipped cream, if desired.
