Tres Leches Pie Recipe

User Reviews

5.0

15 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    10

  • Calories

    462 kcal

  • Course

    Dessert

  • Cuisine

    American, Mexican

Tres Leches Pie Recipe

Amazingly creamy Tres Leches Cake, wrapped in a crispy pastry crust! This silky cream pie makes a fabulous holiday pie!

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Ingredients

Servings

For the Cake:

  • 1 refrigerated roll out pie crust, or homemade
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Tres Leches:

  • 1/3 cup sweetened condensed milk
  • 1/3 cup evaporated milk
  • 1/3 cup heavy cream
  • 1/4 teaspoon ground cinnamon

For the Whipped Cream:

  • 2 cups heavy cream, cold
  • 2 tablespoons granulated sugar
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Instructions

  1. Preheat the oven to 350 degrees F. Set out a 9 inch pie pan. Roll the pie crust out into a 12 inch circle. Then fold the crust over the rolling pin and gently move the crust to the pie pan.
  2. Use your fingers to crimp the edges of the pie crust around the top of the pan. Press the crust down against the top of the pan a little. Then place the pie crust in the freezer until ready to use. (This helps it to not slump while baking.)
  3. Meanwhile, place the butter and sugar in the bowl of an electric stand mixer. Cream the butter and sugar together on high speed, until light and fluffy. Usually 3-5 minutes. Scrape the bowl with a rubber spatula.
  4. Turn the mixer on low and add in the eggs and vanilla. Scrape the bowl again. Then turn the mixture on low and add in the flour, baking powder, and salt. Once combined, turn off the mixer. Do not overbeat.
  5. Scoop the cake batter into the pie crust. Then bake on the lowest rack for 20-25 minutes, until the center is puffed and set.
  6. For the Tres Leches: In a small bowl combine the sweetened condensed milk, evaporated milk, heavy cream, and cinnamon. Whisk well to break up the clumps of cinnamon.
  7. Once the pie comes out of the oven, allow it to cool for 5 minutes. Then use a fork to prick holes all over the surface of the cake. This will allow the tres leches to absorb easily into the cake.
  8. Slowly pour the tres leches over the cake. Take a break when needed to let the tres leches absorb. Then continue until all the tres leches is incorporated. Try not to let any of the milk mixture run over the sides of the crust. Place in the refrigerator.
  9. For the Whipped Cream: Place the heavy cream and sugar in a clean mixing bowl. Beat on high until firm peaks form. Scrape the bowl and whip again if needed.
  10. Spoon the whipped cream over the top of the pie. Spread into an even dome. Sprinkle the top with cinnamon for decoration. Then place back into the refrigerator until ready to serve.

Notes

  • As with traditional tres leches cake, this pie is best when eaten on the first or second day. 

Nutrition Information

Show Details
Serving 1slice Calories 462kcal (23%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 33g (51%) Saturated Fat 19g (95%) Cholesterol 158mg (53%) Sodium 196mg (8%) Potassium 176mg (5%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 1098IU (22%) Vitamin C 1mg (1%) Calcium 112mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 462 kcal

% Daily Value*

Serving 1slice
Calories 462kcal 23%
Carbohydrates 36g 12%
Protein 7g 14%
Fat 33g 51%
Saturated Fat 19g 95%
Cholesterol 158mg 53%
Sodium 196mg 8%
Potassium 176mg 4%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 1098IU 22%
Vitamin C 1mg 1%
Calcium 112mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

15 reviews
Excellent

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