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You Gotta Try These Dulce De Leche Pie Cups

Dulce de Leche Pie Cups
Keep it sweet and simple with these cute dulce de leche cups, featured in our must-have cookbook.
By Holly Lofthouse

I fell in love with the Pillsbury cookbook, The Big Book of Easy Baking with Refrigerated Dough, instantly. I started bookmarking recipes before I was even two pages in! From savory starters to sweet desserts, this book has all kinds of recipes that everyone will enjoy.

A couple of the recipes I’ll be trying soon are the Chicken Pesto Pizza (it uses the artisan pizza crust!) and the Sweet Chili Chicken Sliders. But the one I had to make immediately was the Dulce de Leche Pie Cups.

The pie cups are made from Pillsbury Refrigerated Pie Crust, cut in circles and coated in cinnamon and sugar. Then they’re baked to perfection and topped with a dollop of dulce de leche and a big ol’ scoop of caramel ice cream. So yummy, so impressive!

Dulce de Leche Pie Cups

Start by pre-heating your oven to 425° F. Unroll pie crusts on a work surface and, with a four-inch round cutter, cut seven rounds from each crust. Discard the scraps.

Cup pie dough into 7 rounds

Dip both sides of rounds into cinnamon-sugar to coat.

Dip both sides of round into cinnamon sugar

Fit the rounds into 14 greased regular-size muffin cups and bake for eight minutes, or until the edges are golden-brown. Cool completely.

Round of pie dough in a muffin tin

Place a heaping teaspoon of dulce de leche into the center of each cooled pie cup. Top with a scoop of ice cream and drizzle with caramel topping. Serve immediately, or store in freezer up to 30 minutes before serving.



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