Dulce de Leche Pie Cups

By carvalhohm

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 cup canned dulce de leche (caramelized sweetened condensed milk)
• 3 1/2 cups caramel ice cream
• Caramel sauce, if desired

Details

Servings 14
Cooking time 40mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 425°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 7 rounds from each crust; discard scraps. In small bowl, mix sugar and cinnamon. Dip both sides of rounds into cinnamon sugar to coat. Fit rounds into 14 ungreased regular-size muffin cups, pressing in gently.

2 Bake about 8 minutes or until edges are golden brown. Cool completely, about 15 minutes.

3 Place heaping teaspoonful dulce de leche in center of each cooled pie cup. Top with a scoop of ice cream. Top with caramel sauce. Serve immediately, or store in freezer up to 30 minutes before serving.

Use vanilla ice cream in place of the caramel ice cream.
Store leftovers tightly covered in freezer up to 3 days. Thaw slightly before serving.

Serves 14

Serving Size: 1 Serving Calories230 ( Calories from Fat100), Total Fat11g (Saturated Fat6g, Trans Fat0g ), Cholesterol20mg Sodium190mg Total Carbohydrate30g (Dietary Fiber0g Sugars15g ), Protein2g