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Brazilian recipe

Creamy and Crunchy Peanut Pie (Torta de amendoim cremosa e crocante)

Discover how to make a traditional Brazilian peanut pie featuring a crisp biscuit base and a velvety, aerated peanut filling. A simple yet indulgent dessert.

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40 min preparation 8 portions 267 product views
Creamy and Crunchy Peanut Pie (Torta de amendoim cremosa e crocante)

Ingredients

500g roasted and ground peanuts
400g caster sugar
400g cornstarch biscuits
3 egg yolks
3 egg whites
1 pinch of salt
400g heavy cream (strained to remove whey)
250g unsalted butter, at room temperature

Where to find ingredients

You can find cornstarch biscuits and roasted peanuts in most local supermarkets or specialized food retailers in the baking or snack aisles. For the best result, ensure the heavy cream is well-chilled and the whey is completely drained before use.

Preparation method

  1. Pulse the cornstarch biscuits in a processor until they form a fine crumb and set aside.
  2. In a large mixing bowl, beat the room-temperature butter with the caster sugar until the mixture is pale and fluffy.
  3. Add the egg yolks one at a time, beating well after each addition to ensure they are fully incorporated.
  4. Fold the roasted, ground peanuts and the pinch of salt into the cream mixture, stirring until well combined.
  5. In a separate clean bowl, whisk the egg whites until stiff peaks form.
  6. Gently fold the stiff egg whites into the peanut mixture.
  7. Gradually add the heavy cream, folding gently with a spatula to maintain the mixture's lightness and aeration.
  8. Line the bottom of a serving dish or tray with a portion of the crushed biscuits, pressing to form an even base.
  9. Spread a generous layer of the peanut cream over the biscuit base.
  10. Continue layering, alternating between the peanut cream and the crushed biscuits until all ingredients are used, ensuring you finish with a layer of cream.
  11. If desired, garnish the top of the pie with whole or crushed roasted peanuts.
  12. Refrigerate the pie for at least 4 hours, or until it is completely firm and well-chilled.
  13. Serve the pie chilled.

Observations

This peanut pie is a staple in Brazilian kitchens, celebrated for its irresistible contrast of textures and deep, nutty flavor. The crunchy base, made from crushed cornstarch biscuits, pairs perfectly with an airy, creamy peanut filling that offers an intense aroma. It is the perfect dessert for family gatherings, special occasions, or simply enjoying a comforting, homemade treat. Its straightforward preparation makes it an excellent choice for those wanting to impress without unnecessary complexity.
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Preparation method

Step-by-step images

Step 1

Pulse the cornstarch biscuits in a processor until they form a fine crumb and set aside.

Pulse the cornstarch biscuits in a processor until they form a fine crumb and set aside.
Step 2

In a large mixing bowl, beat the room-temperature butter with the caster sugar until the mixture is pale and fluffy.

In a large mixing bowl, beat the room-temperature butter with the caster sugar until the mixture is pale and fluffy.
Step 3

Add the egg yolks one at a time, beating well after each addition to ensure they are fully incorporated.

Add the egg yolks one at a time, beating well after each addition to ensure they are fully incorporated.
Step 4

Fold the roasted, ground peanuts and the pinch of salt into the cream mixture, stirring until well combined.

Fold the roasted, ground peanuts and the pinch of salt into the cream mixture, stirring until well combined.
Step 5

In a separate clean bowl, whisk the egg whites until stiff peaks form.

In a separate clean bowl, whisk the egg whites until stiff peaks form.
Step 6

Gently fold the stiff egg whites into the peanut mixture.

Gently fold the stiff egg whites into the peanut mixture.
Step 7

Gradually add the heavy cream, folding gently with a spatula to maintain the mixture's lightness and aeration.

Gradually add the heavy cream, folding gently with a spatula to maintain the mixture's lightness and aeration.
Step 8

Line the bottom of a serving dish or tray with a portion of the crushed biscuits, pressing to form an even base.

Line the bottom of a serving dish or tray with a portion of the crushed biscuits, pressing to form an even base.
Step 9

Spread a generous layer of the peanut cream over the biscuit base.

Spread a generous layer of the peanut cream over the biscuit base.
Step 10

Continue layering, alternating between the peanut cream and the crushed biscuits until all ingredients are used, ensuring you finish with a layer of cream.

Continue layering, alternating between the peanut cream and the crushed biscuits until all ingredients are used, ensuring you finish with a layer of cream.
Step 11

If desired, garnish the top of the pie with whole or crushed roasted peanuts.

If desired, garnish the top of the pie with whole or crushed roasted peanuts.
Step 12

Refrigerate the pie for at least 4 hours, or until it is completely firm and well-chilled.

Refrigerate the pie for at least 4 hours, or until it is completely firm and well-chilled.
Step 13

Serve the pie chilled.

Serve the pie chilled.
Final result

Creamy and Crunchy Peanut Pie (Torta de amendoim cremosa e crocante)

Creamy and Crunchy Peanut Pie (Torta de amendoim cremosa e crocante)

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