Brazilian Cream Pie with Passion Fruit

Name: Brazilian Cream Pie with Passion Fruit
Yield: 12
Ingredients: Crust; 1 package of milk biscuits, crushed; 100g unsalted butter; 2 tablespoons of water; Filling; 2 cans of sweetened condensed milk; 6 tablespoons of melted chocolate; 2 tablespoons of unsalted butter; 1 can of heavy cream without serum; Topping; 1 can of sweetened condensed milk; 1 cup of passion fruit concentrate; 1 tablespoon of unsalted butter; 1 can of heavy cream; Glaze; Pulp of 1 passion fruit; 2 tablespoons of sugar

1
Crust
2
1 package of milk biscuits, crushed
3
100g unsalted butter
4
2 tablespoons of water
5
Filling
6
2 cans of sweetened condensed milk
7
6 tablespoons of melted chocolate
8
2 tablespoons of unsalted butter
9
1 can of heavy cream without serum
10
Topping
11
1 can of sweetened condensed milk
12
1 cup of passion fruit concentrate
13
1 tablespoon of unsalted butter
14
1 can of heavy cream
15
Glaze
16
Pulp of 1 passion fruit
17
2 tablespoons of sugar

Ingredients

1
Crust
2
1 package of milk biscuits, crushed
3
100g unsalted butter
4
2 tablespoons of water
5
Filling
6
2 cans of sweetened condensed milk
7
6 tablespoons of melted chocolate
8
2 tablespoons of unsalted butter
9
1 can of heavy cream without serum
10
Topping
11
1 can of sweetened condensed milk
12
1 cup of passion fruit concentrate
13
1 tablespoon of unsalted butter
14
1 can of heavy cream
15
Glaze
16
Pulp of 1 passion fruit
17
2 tablespoons of sugar

Directions

1
Crust
2
Mix the biscuits, butter, and water to form a crumbly mixture
3
Press the mixture into the bottom and sides of a removable-bottom pan
4
Bake in a preheated oven at 220°C for 15 minutes
5
Filling
6
In a saucepan, combine the sweetened condensed milk, melted chocolate, and unsalted butter
7
Heat over low heat, stirring until smooth
8
Remove from heat and stir in heavy cream
9
Let cool and place on top of crust
10
Refrigerate
11
Topping
12
In a saucepan, combine the sweetened condensed milk, passion fruit concentrate, and unsalted butter
13
Heat over low heat, stirring until smooth
14
Remove from heat and stir in heavy cream
15
Let cool and cover the pie
16
Glaze
17
In a saucepan, combine the pulp of passion fruit and sugar
18
Cook until the glaze forms
19
Let cool, then spread over the pie and refrigerate for at least 6 hours.