Not that there's anything wrong with the recipe below, but it's like...750 calories for one slice of pie. I love dulce de leche more than the next guy (especially since we're living in Floribama now where Mexican food and dessert doesn't exist), but I wanted to lighten this pie up for Cinco de Mayo. The following updates take this down to only 262 calories a slice:
-Reduce the amount of dulce de leche to half a can, using 4 TBS in the pie filling, and another 2 TBS melted and plopped on top of pie mix (wait to do this until after you've put the pie filling in the pie shell. Use a knife to gently swirl the dulce de leche into the pie filling in a swirled pattern).
-Use 1/3 fat cream cheese at room temp
-Use 1/4 cup Swerve confectioner's sugar in place of regular powdered sugar
-Nix the heavy whipping cream and sugar, instead using 3 cups of Cool Whip Free in the pie filling, and another 1/2 cup to garnish/decorate
I live in an area of the country that once was aptly named the “Great American Desert.” I guess the powers that be decided a moniker like that wouldn’t exactly have people chomping at the bit to up and move there, so it is now called the “High Plains.” Conjures up lovely images of gentle breezes (of 40 mph) sweeping over green (brownish) plains (flatlands) doesn’t it? Yes, it is a giant lie. Deserts are not known for their accommodating weather, either. Google haboob, tumbleweed apocalypse, and Winter Storm Goliath if you’re interested in a play-by-play of the seasons here. It’s hot in the desert during the spring, summer, and fall. No kidding, the desert is hot, you say? The ocean is also wet and Britney Spears is also a national treasure…these are all just known facts. But with the heat comes a changing of the taste palette. Clearly I believe in seasonally appropriate desserts. Pumpkin spice belongs in the fall, peppermint in the winter, and mint in March. The only dessert I will eat year round is Blue Bell. My Texan heart wants what it wants. But since the cool temps are quickly vanishing and giving way to what I call “UV Level: Sunburn Inferno,” I wanted a dessert that was going to make me forget I live in the desert. Something light, something cool, something sweet (duh)...essentially, something that would give me brief reprieve and make me forget I live in the armpit of America. What dessert in the world could be that powerful? Pie. The answer is pie.
|Of the cream variety.|
|At least the rest of this is a piece of cake. Or pie, I suppose.|
- 1 room temp pie crust
- 1 can of dulce de leche if the baking gods love you, or a can of sweetened condensed milk simmered for two hours
- 1 block of cream cheese at room temp
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 pint of heavy whipping cream
- 1/4 cup of sugar
- Optional: a tub of Cool Whip for topping, additional caramel sauce for topping ...and by optional, I really mean you want, nay, need these things for the best pie possible. This isn't like the optional add ons every car salesman in the world will try to sell you. These final two ingredients are functional AND aesthetic.
|Fluted and hole-poked. Ready for action!|
|Ha! Tricked you into a photo montage. Take out the pie crust once cooled.|
|Then dump the remaining half a can of dulce de leche into the bottom of the pie crust.|
|Then spread in the pie filling. No need to get pretty if you heeded my advice (smart cookie) and got Cool Whip for topping.|
|I put my Cool Whip into a piping bag fitted with a 1M tip...arguably the most versatile of decorating tips! I then just piped stars around the top of my pie.|
|And I finished up by drizzling more caramel sauce on top.|
|You make me happy when skies are brown...|