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Dutch pie


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Tempo de preparo

30 min(s)


20 servings

Mônica Monteiro

  • Ingredients
  • Recipe
  • Cornstarch Cookie Package of your choice.1 unit(s)
  • Butter at room temperature1/2 cup
  • Calypso cookie pack to decorate1 unit(s)
  • Can of condensed milk 395g1 unit(s)
  • Gems3 unit(s)
  • Measure (can) of milk1 unit(s)
  • Unflavored gelatin envelope1 unit(s)
  • Water5 tablespoon
  • Clara3 unit(s)
  • Sugar4 tablespoon
  • Box of Sour Cream1 unit(s)
  • Dark chocolate150 g
  • Butter1 tablespoon
  1. In a blender, crush the Biscuit. In a container, mix the crushed Biscuit with the butter, until it forms a wet mass.
  2. Line the entire bottom of a removable rim pan (28 cm in diameter) with this mixture. Place the Calypso Cookies on the sides, with the chocolate-covered part facing out. Place in the fridge while you prepare the filling. Reserve.
  3. In a pan, mix the condensed milk, the yolks and the milk. Cook over low heat, stirring constantly, until the mixture acquires a little consistency (about 5 minutes). Turn off and let cool.
  4. Mix the water with the gelatin and dissolve in a bain-marie. Add to the cooled cream, incorporating well. Reserve.
  5. In a saucepan, combine the egg whites and sugar and place over low heat, stirring vigorously without stopping, for about 3 minutes, removing the pan for a few moments every minute, continuing to stir so it doesn't cook.
  6. Transfer to a mixer and beat until doubled in volume. Gently add the cream. Add to the reserved cream, mixing well. Place on the reserved base. Return to the fridge for about 2 hours, or until firm.
  7. Roof When serving, prepare the topping: melt the Chocolate in a bain-marie, and mix the butter and water well. Place over the pie, unmold and serve.

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