Brazilian recipe
Easy & Delicious Homemade Dutch Pie
Classic Dutch pie recipe with a cookie crust and light cream filling, topped with chocolate ganache. Perfect for desserts.
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Ingredients
2 ½ cups heavy cream
1 teaspoon cassis liqueur (optional)
½ cup (about 120g) shortbread cookies
10 drops vanilla extract
7 oz (about 200g) semi-sweet chocolate, chopped
1 cup (about 250g) unsalted butter, room temperature
⅓ cup (about 80g) sweetened condensed milk
2 tablespoons (about 10g) butter
½ cup (about 100g) ladyfingers or shortbread cookies (for decoration)
¾ cup (about 200g) granulated sugar
1 teaspoon cassis liqueur (optional)
½ cup (about 120g) shortbread cookies
10 drops vanilla extract
7 oz (about 200g) semi-sweet chocolate, chopped
1 cup (about 250g) unsalted butter, room temperature
⅓ cup (about 80g) sweetened condensed milk
2 tablespoons (about 10g) butter
½ cup (about 100g) ladyfingers or shortbread cookies (for decoration)
¾ cup (about 200g) granulated sugar
Where to find ingredients
Heavy cream, sweetened condensed milk, unsalted butter, granulated sugar, vanilla extract, and semi-sweet chocolate can be found in the dairy and baking aisles of most supermarkets. Shortbread cookies and ladyfingers are typically found in the cookie aisle. Cassis liqueur can be found in liquor stores.
Preparation method
- In a bowl, beat the butter with the granulated sugar until you get a light and fluffy cream
- Add the sweetened condensed milk and continue beating until well incorporated
- Gently fold in the heavy cream, vanilla extract, and cassis liqueur (if using) with a whisk or spatula until you get a smooth cream
- In a small saucepan, heat 2 ½ cups heavy cream over low heat, without letting it boil
- Remove the saucepan from the heat and add the chopped semi-sweet chocolate and 2 tablespoons of butter
- Stir constantly until the chocolate and butter melt completely, forming a smooth ganache
- Prepare a springform pan (approximately 7 inches in diameter and 1.5 inches high), lining the sides with acetate tape or greasing with a little butter
- Line the bottom of the pan with a layer of shortbread cookies, breaking them if necessary to fill the gaps
- Pour half of the prepared cream over the cookie layer
- Make another layer with the remaining shortbread cookies
- Cover with the rest of the 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 ladyfingers or shortbread cookies, 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 cookie base, the airy cream, and the chocolate topping create a delicious contrast that pleases everyone. This recipe is a homemade, uncomplicated version, ideal for those seeking a practical yet sophisticated dessert. It's perfect for parties, family gatherings, or simply for a treat.
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