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Brazilian recipe

Homemade Creamy and Crunchy Peanut Pie (Torta de amendoim e)

Discover how to prepare a traditional Brazilian peanut pie featuring a crisp biscuit base and a velvety, aerated filling. This simple, comforting dessert is perfect for any occasion.

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40 min preparation 8 portions 723 product views
Homemade Creamy and Crunchy Peanut Pie (Torta de amendoim e)

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 of whey)
250g unsalted butter, at room temperature

Where to find ingredients

You can find these staples at local markets or major supermarkets in Freetown. Look for cornstarch biscuits in the snack aisle and raw or roasted peanuts in the dry goods or produce section. For heavy cream, check the dairy aisle; if the local cream has high whey content, strain it through cheesecloth before using.

Preparation method

  1. Pulse the cornstarch biscuits in a food processor until they form a fine crumb and set aside.
  2. In a large bowl, cream the room-temperature butter and caster sugar together until the mixture is light and fluffy.
  3. Add the egg yolks one by one, beating thoroughly after each addition to ensure they are fully incorporated.
  4. Fold in the ground roasted peanuts and the pinch of salt, mixing until all components are 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 to create a meringue-like base.
  7. Add the heavy cream to the mixture, folding it in gently with a spatula to maintain an airy, light texture.
  8. Line the bottom of a serving dish or tray with a layer of the crushed biscuit crumbs to form an even base.
  9. Spread a generous layer of the peanut cream over the biscuit base.
  10. Repeat the process, layering the peanut cream and biscuit crumbs until all ingredients are used, ensuring the final layer is the peanut cream.
  11. If desired, decorate the top of the pie with whole roasted peanuts or crushed nut pieces.
  12. Chill the pie in the refrigerator for at least 4 hours, or until it is completely set and thoroughly cold.
  13. Serve the pie chilled.

Observations

This peanut pie is a staple in Brazilian kitchens, celebrated for its irresistible blend of textures and depth of flavor. The crunchy base, crafted from crushed biscuits, offers the perfect contrast to the aerated and luscious peanut filling that releases a rich, nutty aroma. It is the ideal dessert to bring the family together, celebrate special moments, or simply enjoy a comforting, homemade treat. Its straightforward preparation makes it an excellent choice for anyone looking to impress guests without unnecessary complexity.
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Preparation method

Step-by-step images

Step 1

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

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

In a large bowl, cream the room-temperature butter and caster sugar together until the mixture is light and fluffy.

In a large bowl, cream the room-temperature butter and caster sugar together until the mixture is light and fluffy.
Step 3

Add the egg yolks one by one, beating thoroughly after each addition to ensure they are fully incorporated.

Add the egg yolks one by one, beating thoroughly after each addition to ensure they are fully incorporated.
Step 4

Fold in the ground roasted peanuts and the pinch of salt, mixing until all components are well combined.

Fold in the ground roasted peanuts and the pinch of salt, mixing until all components are 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 to create a meringue-like base.

Gently fold the stiff egg whites into the peanut mixture to create a meringue-like base.
Step 7

Add the heavy cream to the mixture, folding it in gently with a spatula to maintain an airy, light texture.

Add the heavy cream to the mixture, folding it in gently with a spatula to maintain an airy, light texture.
Step 8

Line the bottom of a serving dish or tray with a layer of the crushed biscuit crumbs to form an even base.

Line the bottom of a serving dish or tray with a layer of the crushed biscuit crumbs 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

Repeat the process, layering the peanut cream and biscuit crumbs until all ingredients are used, ensuring the final layer is the peanut cream.

Repeat the process, layering the peanut cream and biscuit crumbs until all ingredients are used, ensuring the final layer is the peanut cream.
Step 11

If desired, decorate the top of the pie with whole roasted peanuts or crushed nut pieces.

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

Chill the pie in the refrigerator for at least 4 hours, or until it is completely set and thoroughly cold.

Chill the pie in the refrigerator for at least 4 hours, or until it is completely set and thoroughly cold.
Step 13

Serve the pie chilled.

Serve the pie chilled.
Final result

Homemade Creamy and Crunchy Peanut Pie (Torta de amendoim e)

Homemade Creamy and Crunchy Peanut Pie (Torta de amendoim e)

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