This Rodriguez Bakery Concha Pie takes the delicious flavors of our signature Mexican sweet bread and turns them into a comforting, custardy dessert that's perfect for your Thanksgiving table. With a buttery concha crust, creamy filling, and a crunchy topping, it’s a fun twist on your classic holiday pie!
Ingredients:
For the Crust:
- 4 Rodriguez Bakery conchas (or other sweet Mexican bread)
- 4 tablespoons unsalted butter, melted
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch (optional for extra thickness)
- ½ cup heavy cream
For the Topping:
- 1 Rodriguez Bakery concha, torn into small pieces or crumbled
- 1 tablespoon sugar (optional, for extra sweetness)
- 1 tablespoon butter, melted
Instructions:
-
Prepare the Crust:
Preheat your oven to 350°F (175°C). Tear the 4 conchas into pieces and pulse them in a food processor to make coarse crumbs (about 2 cups). Mix the crumbs with melted butter, then press them into a pie dish. Bake for 10 minutes until golden and set. Let it cool. -
Make the Filling:
In a bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, cinnamon, and cornstarch (if using). Stir in the heavy cream until smooth. Pour this mixture into the cooled concha crust. -
Add the Topping:
Crumble the remaining concha over the custard. Drizzle melted butter on top, then sprinkle with sugar for added sweetness. -
Bake:
Place the pie in the oven and bake for 20-25 minutes, until the filling is set and the topping is golden. Let cool for at least 15 minutes. -
Serve:
Slice and serve warm or at room temperature. It’s the perfect festive treat for Thanksgiving, offering a sweet, comforting way to end your meal.
This Rodriguez Bakery Concha Pie is a creative and fun twist on your traditional Thanksgiving pie, bringing the flavors of our beloved conchas to your holiday table. It's sure to be a crowd-pleaser!
