Brazil

Dough: 2 packages of cornstarch biscuits 8 tablespoons of margarine (at room temperature)

1/2 liter of milk 1 can of condensed milk 2 egg yolks 2 spoons of cornstarch 1 packet of grated coconut (to taste)

300 ml of water 1 box of strawberry gelatin Strawberries

Strawberry pie.

Bata os biscoitos no liquidificador, despeje em uma vasilha e misture com a manteiga, até ficar em ponto de massa.
Em uma forma redonda espalhe a massa no fundo e nas bordas, coloque na geladeira por 1 hora.

Beat the cookies in the blender, pour into a bowl and mix with the butter, until you get a dough point.
In a round shape spread the dough on the bottom and edges, put it in the fridge for 1 hour.

Recheio: Misture todos os ingredientes em uma panela e mexa em fogo baixo ate engrossar.
Reserve até esfriar.

Filling: Mix all ingredients in a pan and stir over low heat until thickened.
Reserve until cool.

Dissolva o pacote de gelatina em 150 ml de agua fervente, depois misture com 150ml de água gelada.
Coloque na geladeira mas sem deixar endurecer, deixe até ficar em ponto de creme.
Quando o recheio estiver frio retire a massa da geladeira e despeje-o dentro da forma, espalhando bem.
Arrume os morangos cobrindo a torta toda com eles.
Depois despeje a gelatina e leve de volta à geladeira até endurecer a gelatina.

Dissolve the gelatin packet in 150 ml of boiling water, then mix with 150 ml of ice water.
Put it in the fridge but don't let it harden, leave it until it's creamy.
When the filling is cool, remove the dough from the fridge and pour it into the mold, spreading it out evenly.
Arrange the strawberries covering the entire pie with them.
Then pour the gelatin and take it back to the fridge until the gelatin hardens.

Strawberry pie.

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