The Last Pepper Dessert Hybrid: The Leche Pie—A Leche Flan and Lengua de Gato Pie Recipe That’s 3 Desserts in 1

July 18, 2019
Leche Pie1

Pies have never really gained popularity here, as they’ve been eclipsed by our love for the classic cake. It’s always been baffling, as the humble pie can sometimes be an even better dessert than cake. Texturally, it provides more depth—imagine a crisp tart shell, encasing whatever filling you’ve decided to put in. It’s warm and comforting, reminding you of home, when freshly-baked fruit and the buttery smell of pastry invades the kitchen. Even when unbaked, pies provide the right amount of crunch, with that crust a perfect foil to the sweet fruit, nuts or custard.

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For our last dessert hybrid, we decided to push the envelope and combine 3 desserts—lengua de gato, leche flan and pie—into one. We made a pie crust out of crushed lengua de gato, making a quick and easy crunchy shell, that provides a lot more sweetness than graham crackers. It’s lighter too, with a looser crumb than the biscuits we’re used to, making sure it isn’t dense or heavy in the mouth. The filling is incredibly sinful and sounds insane (who in the world would ever blend leche flan??), but it is so damn genius, that you will punch yourself for never having thought of it before. Blending the flan creates a quick custard consistency, with all the caramelised flavors distinct with leche flan. If you’ve accidently left out the gelatin, don’t worry, as leaving it in the freezer a little longer turns this into a magnificent icebox cake.

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Don’t be worried if this all sounds a little too sweet; you’ll be surprised to find that this recipe isn’t. Just in case however, a quick sprinkle of fleur de sel or even rock salt can turn this into a pie with the same sweet-savory notes as salted caramel. Once you’ve got this pie out of the fridge and ready to eat, this is the kind of thing that makes you shake your head in belief. A pretty good dessert hybrid we think; it might make you forget that pesky Cronut ever existed.

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Leche Flan Lengua de Gato Pie

Total Time: 45 minutes
Yield: one 9-inch pie

Ingredients: Lengua de Gato Crust

  • 1 1/2 cups crushed lengua de gato
  • 1/4 cup white sugar
  • 6 tbsp butter, melted

Procedure: Lengua de Gato Crust

  1. Combine lengua de gato, sugar, and butter until well blended.
  2. Press into a 9 inch pie pan.
  3. Bake in a 375F oven for 7 minutes.
  4. Set aside to cool.

Ingredients: Leche Flan Filling

  • 1 leche flan
  • 1/2 cup heavy cream
  • 8g unflavored powdered gelatin

Procedure: Leche Flan Filling

  1. Place leche flan in a mixer fitted with a paddle attachment.
  2. Beat leche flan on medium speed.
  3. Bloom the gelatin in the heavy cream, leave for 5 minutes.
  4. Once bloomed, heat the mixture in the microwave just until the gelatin is dissolved.
  5. Add the cream and gelatin mixture to the leche flan and beat until smooth.

Ingredients: Whipped Cream

  • 3/4 cup whipping cream

Procedure: Whipped Cream

  • Whip cream to medium/stiff peaks


  1. Pour leche flan filling into the lengua de gato pie crust.
  2. Chill in the refrigerator overnight or until pie has set.
  3. Top with whipped cream and crushed lengua de gato.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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