Paulista Pie with Peanuts
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- Sour cream placed 40 minutes before in the freezer2 can(s)
- Maizena biscuit or milk on average 300 grams2 unit(s)
- unsalted butter200 g
- Sugar2 cup
- Gems3 unit(s)
- Peeled and Roasted Peanuts1 cup
- Enough milk to dip the crackers in1 cup
- condensed milk girl1 can(s)
- Milk cream Place the closed can of condensed milk in a pressure cooker. Add water to cover the can. Then take it to the high fire and count 30 minutes after getting pressure, remove the can and let it cool well. Homemade dulce de leche ready.
- Cream First, beat the 3 egg yolks with the sugar in a mixer until creamy. Add the butter. Then, mix the two cans of very cold cream with the cream. Put half of the peanut in the cream and mix well, reserve some of the peanut to decorate the pie.
- Pie Put milk in a container enough to soak the cookies. If you want a firmer and drier pie, wet the cookies on both sides and remove them. If you want a more moist pie, leave the cookies well wet, on both sides. In a refractory, alternate layers of wafer and cream. First the cookies, then the cream. The last layer must be of biscuit to put the homemade dulce de leche. *If you are not going to put the dulce de leche, the last layer must be cream. Beat the remaining peanuts in the blender, just so they crumble a little. Play over the pie. Leave in the fridge for 30 minutes before serving. A delicious dessert option.
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