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10 tasty sweet pie recipes that will conquer your taste buds

Want to prepare super tasty sweet pies? So, check out the recipes below. There are options for all tastes, from sweet pies with fruits, to those that use and abuse chocolate. Grab a paper and a pen, write down the recipes below and try your favorite!

1. Sweet lemon pies

base ingredients

  • 140 g of biscuits without filling of your choice
  • 70 g melted unsalted butter
  • cream ingredients

    • 1 can of condensed milk
    • juice of 3 lemons
    • Zest of 1 lemon
    • 3 spoons of sour cream
    • 1 pinch of salt
    • decoration ingredients

      • 200 g of whipped cream
      • Zest of 1 lemon

      Preparation mode

  1. Place the cookie in a food processor, and process it until crumbly;
  2. Add the melted butter and beat again to mix;
  3. With the help of a glass, press the mixture in a removable bottom form and take it to the fridge while you make the cream;
  4. Mix the condensed milk, lemon juice, zest, cream and salt with a whisk until creamy;
  5. Pour the cream on the base, and take it to the fridge for at least 1 hour;
  6. Before serving, whip the whipped cream and, with the help of a pastry bag, decorate the pie;
  7. Finish with the zest and serve immediately.

2.Truffled lemon sweet pies

base ingredients

  • 1 packet of cornstarch biscuits
  • 5 tablespoons of margarine or butter
  • Truffle Filling Ingredients

    • 400 g chopped white chocolate
    • 200 g of sour cream
    • Zest of 1 lemon
    • Juice of 1 or 2 lemons
    • topping ingredients

      • 300 ml of whipped cream
      • Lemon zest to decorate

      Preparation mode

  1. To prepare the base, in a blender or food processor, place the cookie and beat until it forms a crumb. Then add the butter and beat again;
  2. In a roast, place this farofa and, with the help of a small pot, press the mixture on the bottom and sides;
  3. Place in a preheated oven at 200 degrees for 15 minutes.
  4. For the filling, on a platter, place the chopped white chocolate, the cream and mix a little;
  5. Microwave for 30 seconds. Remove the platter, mix some more and take it back to the microwave for another 30 seconds. Repeat the process until the cream is very smooth;
  6. Then add the lemon zest and juice. Mix everything and take it to the base of the pie that was in the oven previously;
  7. Place in the fridge for at least three hours;
  8. After that time, for the frosting, beat the whipped cream with the mixer until creamy and firm. Then, place the whipped cream on top of the pie;
  9. Using the back of a spoon, touch and pull the whipped cream to simulate a professional frosting effect on the pie;
  10. Finally, decorate with lemon zest.

3. Ninho sweet milk pies

Ingredients

  • 200 g of cornstarch biscuit
  • 4 tablespoons of melted butter
  • 1 can of condensed milk
  • 2 boxes of sour cream
  • 1 cup of milk (Nest)
  • 24 g colorless, unflavored gelatin, dissolved
  • 200 g of Nutella
  • Nest milk to taste

Preparation mode

  1. In a blender, crush the cookies until they form a crumb;
  2. Transfer to a container, add the melted butter and mix well with your hands until it becomes a wet crumb;
  3. In a round shape with a removable bottom (20 cm), line the entire base and sides with the dough and press with a glass, taking care not to make it too thin or too thick;
  4. Bake in a preheated oven at 200 degrees for about 10 minutes and set aside;
  5. In a blender, beat the condensed milk, the cream, the Ninho milk and the dissolved gelatin for five minutes;
  6. Take the shape with the pre-cooked dough and add generous spoons of Nutella in it;
  7. Pour the Ninho milk mousse;
  8. Place in the fridge for about three hours;
  9. Sprinkle Ninho milk on top, unmold and serve.

4. Sweet milk pies Ninho and Negresco

Ingredients

  • 2 packs of black wafers
  • 2 tablespoons of margarine or butter
  • 1 and 1/2 can of sour cream
  • 1 and 1/2 can of condensed milk
  • 200 ml powdered milk
  • 1 packet of colorless gelatin (12 g)
  • 5 spoons of water

Preparation mode

  1. For the base, in a blender, crush the cookies until they form a crumb;
  2. Pour the farofa on a platter and add the butter, mixing well with a spoon. If necessary, add a little water to finish the stitch;
  3. In a removable background form, place the mixture and, with the help of a spoon, line the bottom and sides well;
  4. For the cream, in a blender, add the cream, condensed milk and powdered milk and beat;
  5. Meanwhile, in a container, place the gelatin and add five tablespoons of water. Mix;
  6. In the microwave, put the hydrated gelatin and heat for 15 seconds. Then, add the gelatin to the cream in the blender and mix again;
  7. Pour the cream into the base of the pie and take it to the fridge for at least three hours;
  8. After that time, with the help of a sieve, sprinkle powdered milk over the pie.

5. Sweet paçoca pies

Ingredients

  • 200 g peanut wafer
  • 10 pieces of paçoca
  • 120 g of melted butter
  • 2 cans of condensed milk
  • ½ cup of peanut butter
  • ½ cup of cream (milk)
  • Paçocas to decorate

Preparation mode

  1. In a food processor, crush the cookie until it turns into crumbs;
  2. Add the paçocas, the butter and process for another minute;
  3. Transfer the dough to a round shape, with a removable bottom;
  4. Accommodate the dough all over the form, squeezing to be very uniform;
  5. Bake in a preheated oven at 200 degrees for about five minutes and then set aside;
  6. In a pan, place the condensed milk, the peanut butter and cook until it starts to come off the pan;
  7. Add the cream, mix well and let it cool;
  8. With the cold mass, pour the peanut brigadier, spreading well throughout the mass;
  9. Finish decorating with paçoca.

6. Creamy girl’s sweet pies

base ingredients

  • 300 g of crushed cornstarch biscuits
  • 1 tablespoon of margarine
  • 2 tablespoons of milk
  • White cream ingredients

  • 1 box of sour cream
  • 1 can of condensed milk
  • 4 tablespoons of powdered milk
  • 1 sieved yolk
  • 1 tablespoon unsalted margarine
  • Chocolate cream ingredients

  • 300 g semisweet chocolate
  • 1 box of sour cream

Preparation mode

  1. For the base, in a serving dish, add the crushed cornstarch, margarine and milk. Mix and press the dough with your hands until firm;
  2. Put the farofa in a shape, spread and line the bottom and sides. Bake in a preheated oven at 180 degrees for eight minutes.
  3. For the white cream, in a pan, add the cream, condensed milk, powdered milk, egg yolk and unsalted margarine. Mix;
  4. Take it to the fire until it thickens and unglues from the bottom of the pan;
  5. Place the cream on a platter, cover with plastic wrap and set aside;
  6. For the chocolate cream, in a pan, place the semisweet chocolate and the cream. Turn on the fire and mix until the chocolate melts;
  7. To assemble the pie, spread the white cream on top of the pie base and spread the ganache on top;
  8. Place in the fridge for three hours;
  9. Unmold with the help of a glass, remove the removable background and serve.

7. Frozen passion fruit pies

pasta ingredients

  • 350 g of biscuits type negresco
  • 80 g of butter
  • Passion Fruit Mousse Ingredients

    • 10 g unflavored gelatin + 60 ml water to hydrate
    • 300 g of sour cream
    • 1 can of condensed milk
    • 200 ml of concentrated passion fruit juice
    • topping ingredients

      • 80 g unsalted butter or margarine
      • 300 g of sour cream
      • 200 g semisweet chocolate 70% cocoa

      Preparation mode

  1. For the base, crush the cookies in a food processor or blender;
  2. Place the biscuit farofa on a platter, add the melted butter and mix until it becomes a farofinha;
  3. In a form lined with plastic film, put the mixture and press lining the bottom and sides;
  4. To prepare the passion fruit mousse, hydrate the gelatin and set aside;
  5. In a blender, add the cream, condensed milk and passion fruit juice;
  6. Microwave the gelatin for 20 seconds, then add it to the blender. Beat for two minutes;
  7. Pour the mousse into the pie base and place plastic wrap on top. Leave in the fridge for two hours;
  8. For the topping, mix the butter with the cream and microwave to melt the butter. Mix;
  9. In a serving dish, place the chocolate and add the freshly prepared cream. Mix;
  10. Place the ganache on top of the pie and, if you prefer, decorate with sweets of your choice;
  11. Freeze for 30 minutes.
  12. Disinform and serve.

8. Dutch sweet pies

pasta ingredients

  • 1 box of condensed milk
  • 3 tablespoons of corn starch
  • 500 ml of milk
  • 4 eggs (only the yolks)
  • 1 teaspoon of vanilla essence
  • 400 g unsalted butter (at room temperature)
  • ½ cup of sugar
  • 2 packets of Calypso biscuits (or similar biscuit of your choice)
  • topping ingredients

    • 300 g semisweet chocolate
    • 1 box of sour cream

    Preparation mode

  1. For the dough, in a pan with the fire turned off, place the condensed milk, the corn starch and mix well so that the starch dissolves;
  2. Add the milk, the sieved yolks, the vanilla essence and mix well;
  3. Turn on the heat and stir well for about nine minutes or until it thickens;
  4. Transfer the cream to a container, cover with cling film (touching the top of the cream) and place in the fridge for about an hour;
  5. After chilled, transfer the cream to a large bowl;
  6. With a mixer, beat until it has a very creamy consistency and set aside;
  7. In another bowl, place the butter, sugar and beat with an electric mixer for about five minutes;
  8. Return to the cream and gradually add the butter cream and sugar, mixing with the mixer until everything is incorporated. Reserve;
  9. In a baking dish, with a removable base (and with parchment paper lining the bottom), place the Calypso cookies on the side of the mold (with the chocolate part facing the mold);
  10. Carefully spread the cream filling the entire pan. Leave a little space to finish with the frosting (leave the cream a little below the level of the cookies);
  11. Place in the fridge for about an hour.
  12. For the topping, take the chocolate and the cream to the microwave every 30 seconds until everything is incorporated;
  13. Remove the pie from the fridge and spread the frosting over the entire surface of it;
  14. Place in the fridge once more for about 2 hours.
  15. Remove from the fridge and carefully unmold.

9. Sweet chocolate mousse pies with strawberries

base ingredients

  • 3 packages of chocolate maizena biscuits
  • 4 tablespoons melted unsalted butter
  • mousse ingredients

    • 2 boxes of sour cream
    • 500 g semisweet chocolate, chopped
    • 150 ml of whipped cream ready mix
    • decoration ingredients

      • chocolate shavings to taste
      • Strawberries to taste

      Preparation mode

  1. For the base, in a blender, place the cookies and beat until they become crumbs (taking care not to put them all at once and damage the blender);
  2. Place it on a platter and add the melted butter. Mix well until it becomes a firm dough;
  3. In a removable background form, pour the farofa and line the bottom and sides with it. If necessary, use a spoon to line the sides, giving light taps;
  4. Bake in a preheated oven at 180 degrees for 15 minutes;
  5. For the filling, in a pan over low heat, place the cream, chopped chocolate…

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