Follow these steps for perfect results
Self-rising flour
Butter
cubed, at room temperature
Eggs
Dulce de leche
White sugar
Shredded unsweetened coconut
Eggs
Vanilla extract
Coconut extract
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch springform pan.
Combine flour, butter, and 2 eggs in a food processor; pulse several times until a soft pastry dough ball is formed and easily separates from the bowl.
Wrap the dough tightly in plastic wrap and refrigerate for 15 minutes.
Grab pieces of dough and flatten with your hands.
Cover the base and sides of springform pan with the flattened dough.
Spread a thin layer of dulce de leche over the pastry base.
Mix sugar, coconut, 2 eggs, vanilla extract, and coconut extract together in a bowl using a wooden spoon or your hands until mixture resembles breadcrumbs.
Distribute the coconut mixture evenly over the dulce de leche layer.
Bake in the preheated oven until golden, about 30 minutes.
Cool the pie to room temperature before removing the springform pan.
Expert advice for the best results
For a richer flavor, use brown butter in the pastry.
Toast the coconut flakes lightly before adding them to the filling for enhanced flavor.
Everything you need to know before you start
15 minutes
Pastry can be made a day in advance.
Dust with powdered sugar or cocoa powder.
Serve with a scoop of vanilla ice cream.
Garnish with fresh berries.
Sweet and bubbly to complement the dessert.
Discover the story behind this recipe
Popular dessert in Argentina and other South American countries.
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