Mixture
1 package of milk biscuit crumbs
100g of butter
2 tablespoons of water
Filling
2 cans of condensed milk
6 tablespoons of cocoa powder
2 tablespoons of butter
1 can of whipped cream without serum
Cream topping
1 can of condensed milk
1 cup of concentrated passion fruit juice
1 tablespoon of butter
1 can of whipped cream
Glaze
Pulp of 1 passion fruit
2 tablespoons of sugar
Mixture
1 package of milk biscuit crumbs
100g of butter
2 tablespoons of water
Filling
2 cans of condensed milk
6 tablespoons of cocoa powder
2 tablespoons of butter
1 can of whipped cream without serum
Cream topping
1 can of condensed milk
1 cup of concentrated passion fruit juice
1 tablespoon of butter
1 can of whipped cream
Glaze
Pulp of 1 passion fruit
2 tablespoons of sugar
Mixture
In a bowl, mix well the biscuit crumbs with butter and water until a uniform dough forms
Distribute the mixture at the bottom and sides of a 24cm diameter round cake pan with a removable bottom
Bake in a preheated oven at 220°C for 15 minutes. Reserve
Filling
In a saucepan, combine condensed milk, cocoa powder, and butter
Bring to a simmer, stirring constantly until the mixture thickens
Remove from heat and mix in whipped cream
Let cool and place over the mixture
Cream topping
In a saucepan, combine condensed milk, passion fruit juice, and butter
Bring to a simmer, stirring constantly until the mixture thickens
Remove from heat and mix in whipped cream
Let cool and top the pie
Glaze
In a saucepan, cook pulp of passion fruit and sugar until a glaze forms
Let cool, spread over the pie, and refrigerate for at least 6 hours.
