Brazilian recipe
Creamy and Crunchy Homemade Peanut Pie (Torta de amendoim e)
Discover how to make a traditional Brazilian peanut pie featuring a crisp cookie base and a velvety, aerated peanut filling. A simple yet indulgent dessert.
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Ingredients
500 g roasted and ground peanuts
400 g caster sugar
400 g cornstarch biscuits
3 egg yolks
3 egg whites
1 pinch of salt
400 g heavy cream (strained/without whey)
250 g unsalted butter, at room temperature
400 g caster sugar
400 g cornstarch biscuits
3 egg yolks
3 egg whites
1 pinch of salt
400 g heavy cream (strained/without whey)
250 g unsalted butter, at room temperature
Where to find ingredients
You can find cornstarch biscuits (often labelled as tea biscuits or marie biscuits) and roasted peanuts in the snacks or dry goods aisles of local supermarkets like Imtiaz, Carrefour, or Al-Fatah. For heavy cream, use a thick, high-fat cream from the dairy section. If 'creme de leite sem soro' (strained cream) is unavailable, simply use a thick double cream or drain regular cream in a cheesecloth for an hour to remove excess liquid.
Preparation method
- Pulse the cornstarch biscuits in a food processor until you have a fine crumb and set aside.
- In a large mixing bowl, beat the softened butter with the caster sugar until the mixture is pale and fluffy.
- Add the egg yolks one at a time, beating thoroughly after each addition to ensure they are fully incorporated.
- Fold in the roasted ground peanuts and the pinch of salt, mixing until the ingredients are well combined.
- In a separate clean bowl, whisk the egg whites until stiff, firm peaks form.
- Gently fold the stiff egg whites into the peanut mixture.
- Gradually incorporate the heavy cream into the batter, folding gently with a spatula to maintain a light and airy texture.
- Line the bottom of a glass baking dish or tray with the crushed biscuit crumbs to create an even layer.
- Spread a generous layer of the peanut cream over the biscuit base.
- Repeat the process, alternating layers of peanut cream and biscuit crumbs until all ingredients are used, finishing with a final layer of cream on top.
- Optionally, decorate the surface with whole roasted peanuts or crushed nut pieces.
- Refrigerate the pie for at least 4 hours, or until it is completely firm and well-chilled.
- Serve the pie straight from the fridge.
Observations
This peanut pie is a beloved classic in Brazilian home cooking, celebrated for its irresistible contrast of textures and deep, nutty flavor. The crunchy base, crafted from crushed cornstarch biscuits, provides the perfect foundation for the silky, aerated peanut filling that packs a punch of roasted aroma. It is the quintessential dessert for family gatherings, special occasions, or whenever you need a comforting homemade treat. Its straightforward preparation makes it a wonderful choice for impressing guests without any unnecessary kitchen fuss.
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