Tres Leches Caramel Cream Pie
Pie Crust: 1 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1 cup all purpose flour 1 cup finely ground shortbread cookies Filling: 1 12 ounce can of Dulce De Leche caramel, divided 1 12 ounce can of sweetened condensed milk 1 can evaporated milk 1 cup whole milk 3 egg yolks 3 tablespoons cornstarch 2 tablespoons sugar 2 whole cinnamon sticks 2 teaspoons vanilla extract Topping: 1 cup heavy whipping cream 4 tablespoons powdered sugar Remaining Dulce de Leche 1/2 cup toffee chips Crust: Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch pie pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely. Spread 1/2 of the can of Dulce De Leche caramel evenly over bottom of cooled pie crust. Set aside while you make the filing. Filling: In a medium sauce pan, stir the sweetened condensed milk, evaporated milk and whole milk until well blended. In a bowl, beat egg yolks. In another bowl, mix the cornstarch and sugar together. Stir the cornstarch mixture into the eggs. Heat milks over low heat stirring until hot. Whisk some of the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the egg milk mixture into the milks in the saucepan and stirring constantly, heat until very thick and bubbling. Remove from the heat and stir in vanilla extract. Pour into prepared pie crust and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Whip remaining whipping cream with powdered sugar. Warm remaining Dulce de Leche in a microwave until smooth and easily pourable. Drizzle Dulce De Leche over top of pie. Pipe whipped cream around edges of pie. Sprinkle with toffee chips.
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