More pretty photos –>
Having no idea what dulce de leche was before this, I was surprised to find out it can be made with just sugar, milk and heat. Taking Mr. Brown’s advice, I also included vanilla and baking soda (which I assume attributed to its success). A splash of top shelf bourbon was added to give the DDL a little more depth. Chilled overnight along with your standard graham cracker pie crust (butter, sugar, graham).
Cream cheese filling followed Ms. Valladolid’s recipe with the addition of a little Kahlua, for color and fun. I could (and did) eat that stuff straight.
Between the forced straining of DDL and the lack of electric mixer or food processor, my forearm is sore.