Vanilla Cream Pie with Chocolate Biscuits
Into a saucepan, start by adding the sugar, the vanilla powder and the wheat flour, and mix well.Add the eggs and the table cream, mix well until combined.Set saucepan over medium heat and stir nonstop until it gains consistency. When that happens, transfer the cream to a bowl and cover it with plastic wrap, making sure it touches the cream. Let it cool down.Now, in a blender or food processor, crush the chocolate biscuits until crumbly. Transfer to a bowl and set aside.Into another bowl, to make the cream, add the butter and the sugar, beat very well until combined. Get the cream we’ve set aside and mix it gradually with the butter mixture, keep mixing until combined.Get the biscuit crumbles and mix them with 120g of melted butter and milk. Mix well until it turns into a biscuit dough.Set 5 tablespoons of this biscuit dough aside, to finish the recipe.Transfer the rest of this biscuit dough to an 18 cm cake mold. With a spoon, flatten this dough and make a base for the pie, pressing the chocolate crumbs against the mold.Once you’ve done that, transfer the cream to the mold. Try to make the cream very flat and evenly arranged.Spread the chocolate crumbs we’ve set aside on the sides and on top of the pie.Place in the fridge and leave for at least 4 hours.Serve.
Ingredientes
- 8 Tablespoons of Sugar
- 1 Teaspoon of Vanilla Powder
- 2 ½ Tablespoons of Wheat Flour
- 2 Eggs
- 2 Packs of Table Cream (200g each)
- 300g of Chocolate Biscuits
- 120g of Melted Butter
- 1 Tablespoon of Milk
Cream
- 100g of Butter
- 1 Teaspoon of Sugar
Modo de Fazer
Into a saucepan, start by adding the sugar, the vanilla powder and the wheat flour, and mix well.
Add the eggs and the table cream, mix well until combined.
Set saucepan over medium heat and stir nonstop until it gains consistency. When that happens, transfer the cream to a bowl and cover it with plastic wrap, making sure it touches the cream. Let it cool down.
Now, in a blender or food processor, crush the chocolate biscuits until crumbly. Transfer to a bowl and set aside.
Into another bowl, to make the cream, add the butter and the sugar, beat very well until combined. Get the cream we’ve set aside and mix it gradually with the butter mixture, keep mixing until combined.
Get the biscuit crumbles and mix them with 120g of melted butter and milk. Mix well until it turns into a biscuit dough.
Set 5 tablespoons of this biscuit dough aside, to finish the recipe.
Transfer the rest of this biscuit dough to an 18 cm cake mold. With a spoon, flatten this dough and make a base for the pie, pressing the chocolate crumbs against the mold.
Once you’ve done that, transfer the cream to the mold. Try to make the cream very flat and evenly arranged.
Spread the chocolate crumbs we’ve set aside on the sides and on top of the pie.
Place in the fridge and leave for at least 4 hours.
Serve.
