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Servings: 8 -10 servings

Black Bottom Dulce de Leche Pie

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!

Ingredients

Pie:

  • 1- 9 ” graham cracker crust — from scratch or from the store
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 8 ounces cream cheese — room temperature
  • 1/2 cup dulce de leche — room temperature (from scratch or the store)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 container — 8 ounces Cool Whip (regular, light, or fat-free)

Topping (optional):

  • 1/3 cup hot fudge sauce OR
  • 1/3 cup semi-sweet chocolate chips
  • 1 tablespoon heavy whipping cream

Instructions

  1. Make sure pie crust is chilled and ready to fill.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.