If you like tres leches cake, you’ll love it even more wrapped in a pastry crust.

Tres Leches Pie

Serves 8-10

Cake

1 pie crust, recipe below (or store-bought)
3⁄4 c all-purpose flour
1⁄2 baking powder
1⁄4 t kosher salt
1⁄2 c granulated sugar
1⁄4 c unsalted butter, softened
3 large eggs
1 t vanilla extract

Tres Leches Soak

1⁄3 c sweetened condensed milk
1⁄3 c evaporated milk
1⁄3 c heavy cream
1⁄2 t ground cinnamon

Whipped Cream

2 c heavy cream, cold
2 T confectioners’ sugar

Preheat the oven to 350 degrees F.

On a lightly floured work surface, roll the pie crust out into a 12 inch circle. Roll the crust over the rolling pin and transfer the crust to a 9” pie plate. Use your fingers to crimp edges, making a decorative edge around the perimeter of the pie crust at the top of the plate. Press the crust down against the top of the plate a little. Then place the pie crust in the freezer for 15-30 minutes. Par-bake the crust by lining the crust with parchment paper then filling with beans or pastry weights. Bake 15 minutes. Remove from the oven to cool. Remove weights/beans.

Meanwhile, place the butter and sugar in the bowl of an electric stand mixer. Cream the butter and sugar together on high speed, until light and fluffy, 3-5 minutes. Scrape down the bowl, turn the mixer to low and add in the eggs and vanilla. Scrape down the bowl again, then with the mixer on low, slowly add the flour, baking powder, and salt. Mix until just combined.

Transfer cake batter into the par-baked pie crust. Then bake on the lowest rack for 20-25 minutes, until the center is set.

In a small bowl combine the sweetened condensed milk, evaporated milk, heavy cream, and cinnamon. Whisk well to break up the clumps of cinnamon.

Once the pie comes out of the oven, allow it to cool for 5 minutes. Then use a fork to prick holes all over the surface of the cake. This will allow the tres leches to absorb easily into the cake. Slowly pour the tres leches over the cake, stopping when necessary to let the tres leches absorb into the cake. Then continue until all the tres leches is incorporated into the cake. Refrigerate.

Whip the heavy cream and sugar in a clean mixing bowl, beat on high until soft peaks form.Spoon the whipped cream over the top of the pie and spread into an even dome. Sprinkle the top with cinnamon for decoration. Refrigerate until ready to serve.

Perfect Dough for Pies

Makes two 9-inch pie crusts

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2

months. I always make a double recipe and freeze one.

3 c (450g) unbleached all-purpose flour
2 T sugar (optional)
1 t kosher salt
2 sticks + 5 T (300g) unsalted butter, cut into small cubes
About 2⁄3 c (150g) ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want to dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. You’ll need a bit more dough for the bottom crust, so I estimate 2⁄3 for bottom crust, and about 1⁄3 for the top crust. Flatten into two disks, wrap in plastic, and refrigerate for at least 30 minutes before using.