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Delicious Cherry Pie: A Brazilian Classic

Name: Delicious Cherry Pie: A Brazilian Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 200g of cornstarch cookies; 100g of melted butter; 300g of cherries in syrup, drained; 1 can sweetened condensed milk; 2 eggs; 1 tablespoon of lemon juice; 150g of sugar; 1 tablespoon vanilla extract

Por

Master Receita Solta

Delicious Cherry Pie: A Brazilian Classic

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories970 kcal

Resumo para quem tem pressa

"Elegant pie assembled on a crispy base of Maria cookies and butter, filled with a baked custard of condensed milk, eggs, and vanilla, enriched with drained canned cherries and a balanced touch of lemon."

Delicious Cherry Pie: A Brazilian Classic

O Que Você Precisa Saber

- The ten-minute pre-baking of the cookie crust creates an impermeable barrier against the moisture of the filling. - The addition of lemon juice cuts the dense sweetness of the condensed milk and helps in the coagulation of the egg proteins. - Resting for complete cooling is indispensable for the filling to reach a firm cut when unmolding.

Ingredients

Main Course

200g of cornstarch cookies
100g of melted butter
300g of cherries in syrup, drained
1 can sweetened condensed milk
2 eggs
1 tablespoon of lemon juice
150g of sugar
1 tablespoon vanilla extract

Instructions

Main Course

Preheat the oven to 180°C (350°F).

In the food processor, grind the cookies until they become flour and mix with the melted butter until a dough forms.

Press the dough into the bottom of the removable-bottom pan and bake for 10 minutes.

Em uma tigela, bata os ovos com o açúcar, o leite condensado e a essência de baunilha até obter um creme homogêneo.

Add the cherries and lemon juice to the mixture.

Pour the filling over the baked crust and bake for another 35 minutes.

Remove the pie from the oven and let it cool for at least 30 minutes before unmolding.

Serve chilled or at room temperature.

Equipe sua Cozinha

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Chef Tips

- Drain the cherries in syrup very well over a sieve and dry lightly with paper towels before placing them in the cream. - Grind the cookie until it becomes fine flour to obtain a compact base without cracks that leak butter in the oven. - Run a thin, non-serrated knife around the warm pan before opening the ring so as not to break the side of the pie.

Variations

- Add fifty grams of semi-sweet chocolate chips to the cream for a classic black forest combination. - Cover the cooled pie with homemade jam made from the reduced cherry syrup and cornstarch. - Mix fifty grams of ground cashew nuts to the cookie farofa to enrich the base with toasted notes.

Substitutions

- The cornstarch cookie can be replaced by ladyfinger cookies or milk-based butter cookies. - Cherries in syrup can be swapped for fresh pitted cherries or whole well-drained blackberries. - The vanilla essence can be replaced with natural vanilla extract or fine lemon zest.

How to Store

Keep stored under refrigeration in a closed container for up to five days. Serve directly chilled, at which point the cream structure reaches a dense and firm consistency comparable to a cheesecake-type pie.

Can You Freeze It?

Congele a torta já assada e fria, inteira ou em fatias envoltas em filme plástico duplo por até sessenta dias. Descongele lentamente na geladeira por oito horas antes de consumir; nunca descongele em forno ou micro-ondas.

What to Serve With

Serve with warm dark chocolate sauce, fresh mint leaves for garnish, a glass of port wine, or espresso without sugar to contrast the creamy and sweet richness of the baked condensed milk.