Cabsha Pie is an indulgent no-fuss dessert inspired by the beloved Argentine Cabsha bonbon. Featuring layers of rich dulce de leche, silky dark chocolate ganache, and a crunchy graham cracker crust, this pie offers a perfect balance of textures and flavors. Topped with roasted peanuts for a hint of salt and crunch, it’s an irresistible treat that’s sure to become a favorite at your dessert table.

Why You’ll Love This Recipe

Cabsha Pie combines luxurious ingredients into a simple yet decadent dessert. The smooth dulce de leche layer is sweet and creamy, while the dark chocolate ganache adds depth and richness. The graham cracker crust brings a buttery base that holds everything together, and the roasted peanuts offer a satisfying contrast. With minimal baking and maximum flavor, this pie is ideal for dinner parties, holidays, or any time you want to impress without stress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, melted
dulce de leche
heavy cream
dark chocolate, chopped
roasted peanuts, chopped
vanilla extract
salt

directions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for about 10 minutes, or until lightly golden and set. Allow it to cool completely.
Once the crust is cool, spread the dulce de leche evenly over the base.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
Stir in the vanilla extract and a pinch of salt. Let the ganache cool slightly before pouring it over the dulce de leche layer.
Sprinkle the chopped roasted peanuts evenly over the top, pressing them gently into the chocolate.
Refrigerate the pie for at least 4 hours, or until fully set.

Servings and timing

Servings: 10
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 4 hours 30 minutes
Calories: approximately 420 kcal per serving

Variations

Nut-Free Version: Omit the peanuts or replace with toasted coconut flakes for a different crunch.
Milk Chocolate Option: Use milk chocolate instead of dark for a sweeter flavor profile.
Cookie Crust Alternative: Try using chocolate cookies or digestive biscuits instead of graham crackers.
Salted Caramel Twist: Add a sprinkle of flaky sea salt over the ganache for a salted caramel flavor.
Mini Pies: Divide the crust and fillings into small tart pans for individual servings.

storage/reheating

Store Cabsha Pie covered in the refrigerator for up to 5 days. It is best served chilled, straight from the fridge, but can be left at room temperature for 10–15 minutes before serving for a softer texture. Freezing is not recommended, as it may alter the texture of the ganache and dulce de leche.

FAQs

What is Cabsha?

Cabsha is a popular Argentine chocolate candy filled with dulce de leche and often coated in dark chocolate.

Can I make this pie without baking?

Yes, you can chill the crust instead of baking, but baking helps set it and adds a toasted flavor.

What type of chocolate works best?

Dark chocolate with at least 60% cocoa is ideal for a rich, balanced ganache.

Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works perfectly and saves time.

How do I prevent the crust from crumbling?

Pack the crust mixture firmly into the pan using the bottom of a glass or measuring cup.

Can I add more nuts?

Certainly. Add extra chopped peanuts inside the crust or mix some into the ganache for more texture.

How do I get clean slices?

Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

Can I use whipping cream instead of heavy cream?

Yes, as long as it contains at least 35% fat to create a proper ganache.

How long does it take for the ganache to set?

At least 4 hours in the refrigerator is recommended for the ganache to fully firm up.

Can I make this pie ahead of time?

Yes, it’s an excellent make-ahead dessert that holds well in the fridge.

Conclusion

Cabsha Pie is a luxurious dessert that channels the flavors of a beloved Argentine sweet into a rich, creamy, and crunchy pie. Easy to assemble and utterly satisfying, it’s perfect for both casual and festive gatherings. Each slice offers a decadent fusion of dulce de leche, dark chocolate, and nutty crunch—an unforgettable treat for any dessert lover.

Cabsha Pie

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Author: Douaa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 10 slices
Category: Dessert
Method: No-Bake + Baking
Cuisine: Latin American / Argentine
Diet: Gluten Free

Print Recipe

Description

Cabsha Pie is an irresistible no-bake dessert inspired by the beloved Argentine Cabsha bonbons. With a buttery graham cracker crust, luscious dulce de leche, silky dark chocolate ganache, and a crunchy peanut topping, this pie delivers a luxurious blend of textures and flavors in every slice.

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 1/4 cups dulce de leche
1 cup heavy cream
1 cup dark chocolate, chopped
1/2 cup roasted peanuts, chopped
1 teaspoon vanilla extract
1 pinch of salt

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Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs with melted butter until well coated.
Press the crumb mixture firmly into a 9-inch pie pan to form a crust.
Bake the crust for 10 minutes, or until lightly golden. Cool completely.
Spread dulce de leche evenly over the cooled crust.
In a small saucepan, heat heavy cream until just about to simmer.
Pour hot cream over chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth.
Stir in vanilla extract and a pinch of salt. Let ganache cool slightly.
Pour ganache over dulce de leche layer.
Sprinkle chopped peanuts on top, pressing them gently into the chocolate.
Chill in refrigerator for at least 4 hours or until set.

Notes

For a salted twist, sprinkle flaky sea salt over the ganache before chilling.
Substitute peanuts with almonds or hazelnuts for variety.
Use store-bought dulce de leche or make your own by simmering sweetened condensed milk.