Romeo and Juliet Pie Recipe, submitted by Eli Braga Pimentel
1. Prepare the dough by thoroughly crushing the biscuits in a blender until they become crumbs.
Ingredients · Servings 10
- 200 g of cornstarch cookies
- 150 g of butter or margarine
- 250g of unsalted fresh cheese
- 2 eggs
- 1/2 cup of sugar
- 1 box (200 ml) of heavy cream
- 1/2 cup of milk
- 1 teaspoon of cornstarch
- 250 g of guava paste
- 1/4 cup of water
Method · 1 h
- Prepare the dough by thoroughly crushing the cookies in a blender until they become crumbs.
- Place the farofa mixture in a bowl and mix it with your hands in the butter or margarine until you obtain a soft dough that doesn't stick to your hands.
- Use this dough to line a 27 cm diameter baking tin.
- Line the bottom and sides.
- If it has a collapsible form, even better. Set it aside.
- Prepare the filling by blending the eggs, cheese, sugar, cream, milk, and cornstarch in a blender until smooth.
- Place on top of the dough and bake for about 30 minutes, or until firm.
- Let it cool and then unmold.
- To make the topping, chop the guava paste and place it in a saucepan with water over low heat, stirring until melted.
- Cover the already baked pie and refrigerate until chilled.
- 2. Place this crumb mixture in a bowl and mix it with your hands in the butter or margarine until you obtain a soft dough that doesn't stick to your hands.
- 3. Use this dough to line a 27 cm diameter pan.
- 4. Line the bottom and sides.
- 5. If it has a collapsible mold, even better. Set it aside.
- 6. Prepare the filling by blending the eggs, cheese, sugar, cream, milk, and cornstarch in a blender until smooth.
- 7. Place on top of the dough and bake for about 30 minutes, or until firm.
- 8. Let it cool and unmold.
- 9. To make the topping, chop the guava paste and place it in a saucepan with the water over low heat, stirring until melted.
- 10. Cover the baked pie and refrigerate until chilled.
