1 cup of butter (200g)
1 cup plus 2 tablespoons of confectioner's sugar (150g)
4 eggs
300g of ground pecans
1 tablespoon of vanilla extract
1 cup of heavy cream
2 packages of Maria biscuits (250g each)
1 cup of milk
1/4 cup of brandy
For decoration
1 can of condensed milk (395g)
1 cup of whipped heavy cream, stiffly beaten
2 tablespoons of lemon juice
1 cup of butter (200g)
1 cup plus 2 tablespoons of confectioner's sugar (150g)
4 eggs
300g of ground pecans
1 tablespoon of vanilla extract
1 cup of heavy cream
2 packages of Maria biscuits (250g each)
1 cup of milk
1/4 cup of brandy
For decoration
1 can of condensed milk (395g)
1 cup of whipped heavy cream, stiffly beaten
2 tablespoons of lemon juice
Beat the butter with the confectioner's sugar and eggs until light and fluffy
Add the pecans, vanilla, and heavy cream
Let it chill. Reserve
Soak the biscuits in milk mixed with brandy
In a 25cm-diameter mold, create a layer of soaked biscuits and top with a layer of the creamy mixture
Repeat until all ingredients are used up
Chill for 4 to 5 hours or overnight
Unmold
Cook the can of condensed milk in a low-pressure cooker with water, stirring occasionally, for 25 minutes, starting from when it begins to boil
Let it cool slightly, then open the pressure cooker and remove the can
Wait until the condensed milk cools completely
Unmold the pie
Mix the cooked condensed milk with the heavy cream and lemon juice
Place in a pastry bag and decorate the pie
637 calories per serving
