Servings
Font
Back
0 from 30 votes

No-Bake Dulce de Leche Pie Recipe

The white chocolate and cream cheese mixture with dulce de leche caramel makes a light and airy no-bake filling for the chocolate sandwich cookie crust. This is why you won't miss turning on the oven.

Servings: 8 to 10 slices
Course: Baked Goods , Others

Ingredients

  • For the Crust
  • 1 14- ounce package chocolate sandwich cookies such as Oreos
  • 8 tablespoons butter
  • For the Filling
  • 10 ounces white chocolate chips
  • 1 ¼ cups plus 5 tablespoons heavy whipping cream divided
  • 1 cup powdered sugar
  • 8 ounces cream cheese softened at room temperature
  • ¼ cup dulce de Leche
  • For the topping
  • 1 cup heavy whipping cream plus 2 tablespoons
  • ¼ cup dulce de Leche
  • ½ cup honey vanilla bourbon pecans chopped

Instructions

    Cup of Yum
  1. For the Crust
  2. Prepare an 8-inch springform pan with cooking spray and then wipe the sides gently with a paper towel. Pulse the whole cookies, including the frosting, in a food processor until fine. Microwave the butter in small microwave safe bowl in 30 second bursts until melted. Pour the cookie crumbs into a medium size bowl and drizzle with the melted butter. Stir until there are no crumbs left. Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust.
  3. For the Filling
  4. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  5. Meanwhile, in a microwave-safe bowl, combine the white chocolate and 5 tablespoons of heavy whipping cream and microwave at 50 percent power for 60 to 90 seconds until the chocolate starts to melt. Whisk vigorously until the chocolate is completely smooth, then set aside for 10 to 15 minutes.
  6. Prepare the whipped cream by pouring the remaining 1 ¼ cups of whipping cream int the chilled mixing bowl. Beat the cream with an electric mixer on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
  7. Beat the cream cheese on medium-high speed for 2 to 3 minutes until its light and fluffy, scraping down the sides of the bowl occasionally. Slowly pour in the melted white chocolate and beat on low speed until the chocolate and cream cheese are well combined.
  8. Microwave the dulce de leche for about 20 to 30 seconds until it can be easily stirred. Pour the dulce de leche into the cream cheese mixture and beat until all of the ingredients are well mixed to form your mousse. Fold the prepared whipped cream into the mousse until combined. Pour the filling into the prepared piecrust and spread until the top is smooth. Cover with plastic wrap and refrigerate for 4 to 6 hours or until the filling is firm.
  9. For the Topping
  10. Prepare 1 cup of the whipped cream as described above, using just the whipped cream. Remove the springform pan edge. Microwave the dulce de leche and the 2 tablespoons of whipped cream in a microwave safe bowl for 30 seconds. Stir well to combine and allow to cool until just warm. Working quickly, spread in a circular motion in the center of the pie. Use a large star tip to pipe a whip cream border on the outside edges of the pie. Sprinkle the chopped pecans over the dulce de leche in the center of the pie. Refrigerate until ready to serve, or cut and serve immediately.