Brazilian recipe
Easy Homemade Dutch Pie Recipe
Classic Dutch Pie recipe with a biscuit base and light cream filling, topped with chocolate ganache. Perfect for dessert.
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Ingredients
600 ml fresh cream
1 teaspoon cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla extract
200 g chopped semi-sweet chocolate
250 g unsalted butter, at room temperature
80 g condensed milk
10 g butter
100 g champagne biscuits or casadinho biscuits
200 g granulated sugar
1 teaspoon cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla extract
200 g chopped semi-sweet chocolate
250 g unsalted butter, at room temperature
80 g condensed milk
10 g butter
100 g champagne biscuits or casadinho biscuits
200 g granulated sugar
Where to find ingredients
Fresh cream, cornstarch biscuits, champagne biscuits or casadinho biscuits, granulated sugar, condensed milk, vanilla extract, and semi-sweet chocolate are easily found in the dairy and grocery sections of any supermarket.
Butter is available in the dairy or butter section of supermarkets.
Cassis liqueur, if you wish to use it, can be found in liquor stores, larger supermarkets, or specialty food stores.
Butter is available in the dairy or butter section of supermarkets.
Cassis liqueur, if you wish to use it, can be found in liquor stores, larger supermarkets, or specialty food stores.
Preparation method
- In a bowl, beat the butter with the granulated sugar until you get a light and fluffy cream
- Add the condensed milk and continue beating until well incorporated
- Incorporate the fresh cream, vanilla extract, and cassis liqueur (if using), mixing gently with a whisk or spatula until a homogeneous cream is obtained
- In a small saucepan, heat the 600 ml of cream without whey over low heat, without letting it boil
- Remove the pan from the heat and add the chopped semi-sweet chocolate and the 10 g of butter
- Stir constantly until the chocolate and butter melt completely, forming a smooth ganache
- Prepare a removable-edge mold (approximately 18 cm in diameter and 4 cm in height), lining the sides with acetate ribbon or greasing with a little butter
- Line the bottom of the mold with a layer of cornstarch biscuits, breaking them if necessary to fill the spaces
- Pour half of the prepared cream over the biscuit layer
- Make another layer with the remaining cornstarch biscuits
- Cover with the remaining cream
- Refrigerate the pie for at least 2 hours, or until firm
- Carefully unmold the pie
- Spread the reserved chocolate ganache over the top of the pie, letting it drip down the sides
- Decorate the sides of the pie with champagne biscuits or casadinho biscuits, pressing lightly so they stick to the ganache
Observations
Dutch pie is a popular dessert in Brazil, known for its combination of textures and flavors. The crunchy biscuit base, the airy cream, and the chocolate topping create a delicious contrast that pleases everyone. This recipe is a homemade and uncomplicated version, ideal for those looking for a practical dessert with a sophisticated presentation and flavor. It's perfect for parties, family lunches, or simply for indulgence.
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