1 9-inch premade graham cracker crust

3 13.4-oz cans of dulce de leche

1 6-oz can of whipped cream

1/4 cup chocolate chips, finely chopped

1/4 cup chopped pecans


Open the cans of dulce de leche. Pour the cans into graham cracker crust.

Smooth the dulce de leche and top with the whipped cream arranged in dollops that almost completely cover the pie.

Sprinkle chopped chocolate chips and pecans over the top. Chill for at least 3 hours before serving.

Recipe adapted from Michael’s Woodcraft.

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