1 cup unsalted butter, at room temperature (200g)
1 and 2 tablespoons of confectioner's sugar (150g)
4 large egg yolks
2 cups chopped pecans (300g)
1 teaspoon vanilla extract
1 cup heavy cream (240ml)
1 cup whole milk (240ml)
1/4 cup brandy (60ml)
2 packages of Maria cookies (250g each)
FOR THE TOPPING:
1 can of sweetened condensed milk (395g)
1 cup whipped heavy cream, stiffly beaten (240ml)
2 tablespoons freshly squeezed lime juice
1 cup unsalted butter, at room temperature (200g)
1 and 2 tablespoons of confectioner's sugar (150g)
4 large egg yolks
2 cups chopped pecans (300g)
1 teaspoon vanilla extract
1 cup heavy cream (240ml)
1 cup whole milk (240ml)
1/4 cup brandy (60ml)
2 packages of Maria cookies (250g each)
FOR THE TOPPING:
1 can of sweetened condensed milk (395g)
1 cup whipped heavy cream, stiffly beaten (240ml)
2 tablespoons freshly squeezed lime juice
In a mixer, beat the butter with confectioner's sugar and egg yolks until light and fluffy
Add the pecans, vanilla extract, and heavy cream, beating until well combined
Bake until chilled
In a large bowl, mix the milk with brandy and moisten the cookies slightly in that mixture
Line a 25cm diameter mold with plastic wrap
Alternate layers of moistened cookie and reserved cream, ending with cookie
Bake for at least one day or four hours
PREPARE THE TOPPING: Cook sweetened condensed milk over low heat in a saucepan with water, stirring constantly for 25 minutes
Let it cool completely before opening the can
Remove the pie from the mold onto a decorative plate
Mix together cooked sweetened condensed milk, whipped heavy cream, and lime juice
Scoop the mixture into a decorative bag, decorate the pie, and serve
615 calories per serving
