They forget its supposed to be delicious food. I love this pie crust recipe
by Crisco---who should know how to make pie crust.
CRISCO CRUST Cut 1/2 c chilled Crisco into combined 1 1/3 c flour/1/2 tsp salt. Stir in 4 tb ice water til dough holds together. Test by squeezing---should hold firmly. If crumbly, add tb water at a time. Saran/chill 30 min (up to 48 hours). Roll dough center out on lightly floured surface--into circle 2" larger than pie plate. Set in pie plate. Trim edges, fold under then flute; dock bottom. Bake golden 425 deg (in lower third) 10-12 min. Remove, cool completely on counter.
FILLING beat 8 oz cr/cheese, 1/2 cup dulce de leche, 1/4 c conf. Set aside. In 2nd clean/COLD bowl, beat stiff 2 1/2 c h/cream, 1/4 c granular sugar. Hold 1/2 cup for garnish. To remainder, fold in/fully blend caramel cream cheese.
ASSEMBLY Spread dulce de leche on cooled pie crust bottom. Top w/ caramel cream, then whipped cream garnish. Drizzle w/ 2 tb dulce de leche. Frige 4-24 hrs.
SERVE Slice and enjoy!