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
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1 1/2 cups graham cracker crumbs
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1/2 cup unsalted butter, melted
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1 1/4 cups dulce de leche
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1 cup heavy cream
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1 cup dark chocolate, chopped
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1/2 cup roasted peanuts, chopped
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1 teaspoon vanilla extract
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1 pinch of salt
Instructions
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Preheat oven to 350°F (175°C).
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In a medium bowl, mix graham cracker crumbs with melted butter until well coated.
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Press the crumb mixture firmly into a 9-inch pie pan to form a crust.
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Bake the crust for 10 minutes, or until lightly golden. Cool completely.
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Spread dulce de leche evenly over the cooled crust.
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In a small saucepan, heat heavy cream until just about to simmer.
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Pour hot cream over chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth.
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Stir in vanilla extract and a pinch of salt. Let ganache cool slightly.
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Pour ganache over dulce de leche layer.
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Sprinkle chopped peanuts on top, pressing them gently into the chocolate.
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Chill in refrigerator for at least 4 hours or until set.
Notes
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For a salted twist, sprinkle flaky sea salt over the ganache before chilling.
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Substitute peanuts with almonds or hazelnuts for variety.
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Use store-bought dulce de leche or make your own by simmering sweetened condensed milk.