Dulce de Leche Pecan Pie
Pastry dough for a 9-inch pie crust
2 cups mixed whole and chopped pecans
1 1/4 cup Dulce de Leche (1-14 oz. can)
1 cup firmly packed brown sugar
2 Tbsp unsalted butter, softened
1/4 cup corn syrup
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll the dough out into a 10-inch round. Line a 9-inch tart pan with the dough, trimming off any excess dough using a paring knife.
Distribute the pecans evenly across the tart shell. Combine the Dulce de Leche, brown sugar, butter, eggs, and corn syrup in a food processor and blend until smooth, about 30 seconds. Pour over the pecans in the pie shell.
Place the pie on the prepared baking sheet and bake for 30 to 35 minutes, or until just set. Transfer to a wire rack and let cool completely. Serve at room temperature or refrigerate for 2 hours to chill. Top with whipped cream or ice cream.