Caramel Cream Cheese Pie
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. Saran/chill 30 min (up to 48 hours). Roll out into circle 2" larger than pie plate. Bake golden 425 deg 10-12 min. 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 granulated sugar. Hold 1/2 cup for garnish. To remainder, fold in, fully blend, caramel cream cheese.
ASSEMBLY Spread 1/2 c dulce de leche on cooled pie crust bottom. Top w/ caramel cream, then garnish w/ reserved whipped cream. Drizzle w/ 2 tb dulce de leche. Frige 4-24 hrs. SERVE.
NOTE: I use Hershey's Caramel topping.
