Ingredients:

  • For the Pecan-Graham Crumble Topping:
  • ½ cup (60g) All-Purpose Flour
  • 1 cup (120g) Graham Cracker Crumbs
  • ¼ cup (50g) Light Brown Sugar, packed
  • ½ cup (60g) Chopped Pecans (toasted preferred)
  • 4 tablespoons (56g) Unsalted Butter, cold and cubed
  • Pinch of fine Sea Salt
  • For the All-Butter Pie Crust (Pâte Brisée):
  • 1 ¼ cups (150g) All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • ½ teaspoon Fine Sea Salt
  • ½ cup (113g) Unsalted Butter, very cold, cut into ½-inch cubes
  • 3–5 tablespoons Ice Water
  • For the Silky Dulce de Leche Filling:
  • 1 ½ cups (360ml) Whole Milk
  • ½ cup (120ml) Heavy Cream (35% fat)
  • ¼ cup (50g) Granulated Sugar
  • ¼ cup (30g) Cornstarch (Maize Starch)
  • 4 Large Egg Yolks (room temperature)
  • 2 tablespoons (28g) Unsalted Butter, cold
  • 1 teaspoon Vanilla Extract
  • 1 cup (about 340g) Dulce de Leche (good quality)

Instructions:

  1. Make the Pecan-Graham Crumble: Pulse or mix dry ingredients. Cut in the cold butter until coarse crumbs form. Chill mixture.
  2. Prepare the Pie Dough: Combine flour, sugar, and salt. Cut in the cold butter until pea-sized crumbs form. Gradually add ice water until the dough just comes together. Form a disk, wrap, and chill for a minimum of 30 minutes.
  3. Roll and Fit Crust: Roll out the chilled dough and carefully fit it into the 9-inch pie plate. Crimp edges decoratively. Chill again for 15 minutes.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the crust with parchment and pie weights. Bake for 15 minutes. Remove weights and paper; bake for another 5–7 minutes until light golden. Cool completely.
  5. Toast Pecans & Crumble: Spread the reserved crumble mixture on a baking sheet. Toast in the oven (at 375°F/190°C) for 5–8 minutes until fragrant and golden. Set aside. Keep oven temperature at 350°F (175°C) for the final bake.
  6. Scald the Dairy: Heat milk and cream in a saucepan until just simmering. Remove from heat.
  7. Whisk Yolks & Starch: In a separate bowl, vigorously whisk egg yolks, sugar, and cornstarch until pale and thick (ribbon stage).
  8. Temper the Eggs: Slowly ladle about 1 cup of the hot milk mixture into the yolk mixture while whisking constantly to prevent scrambling.
  9. Thicken the Pastry Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and boils briefly (about 1–2 minutes after it starts bubbling thickly).
  10. Finish the Filling Base: Remove from heat. Whisk in the cold butter until melted and smooth. Stir in vanilla.
  11. Incorporate Dulce de Leche: Gently fold in the cup of dulce de leche until the mixture is homogenous and a rich caramel colour.
  12. Fill the Crust: Pour the warm cream filling evenly into the cooled, blind-baked crust.
  13. Top and Bake: Sprinkle the cooled, toasted pecan-graham crumble evenly over the top of the filling. Bake at 350°F (175°C) for 15–20 minutes, just until the edges are set.
  14. Cool and Chill: Let the pie cool completely on a wire rack (about 1 hour). Then, cover loosely and refrigerate for at least 2 hours before slicing the Dulce de Leche Cream Pie with Pecan-Graham Crumble.