Pie with Mini Meringues

In a food processor, add the Oreo cookies without the filling and crush them very well into crumbs. 

Transfer all these crumbs to a bowl and add the unsalted butter, mix very well until combined. 

Once you’ve done that, transfer this mixture to a 22cm diameter removable-bottom cake pan and press the mixture into the bottom of the pan until compact, spreading it evenly. 

Take it to the freezer and let it chill for 30 minutes.

In a saucepan, add the condensed milk, the table cream and the unsalted butter, turn on the heat and stir until this cream has combined and slightly thickened.

Once you’ve done that, set the cream aside until it reaches room temperature.

Now, in a bowl, add the well chilled heavy cream and using an electric mixer, beat very well until stiff peaks have been formed.

Next, chop the strawberries into cubes, add them to the whipped cream, mix until incorporated and set aside. 

Once the cream has cooled down, pour it into the cake pan, over the Oreo crust, and spread until flat.

Then pour in the whipped cream with the strawberries and also spread until flat.

Take it to the fridge and let it chill for at least 2 hours.

After this indicated time, top it with the mini meringues and unmold the dessert.

Serve.