Leite Ninho pie

Ingredients

• 100 gground plain biscuits
• 1 tablespoon (about 12 g)sugar
• 50 gsoftened butter
• 3 cups (about 720 ml by volume)milk powder
• 1 tincream
• ¾ cup (about 150 g)sugar
• 2 tablespoonsbutter
• 2 teaspoonsunflavoured powdered gelatine
• 3 tablespoons (45 ml)water, for blooming the gelatine
• To taste, optionalchocolate sauce

Instructions

1. 1

   Mix the base

   Combine the ground biscuits, 1 tablespoon of sugar and 50 g softened butter until the mixture resembles damp crumbs.

2. 2

   Bake the crust

   Press the mixture over the base and sides of a 20 cm fluted tart tin, using the back of a spoon to compact it. Bake in an oven preheated to 180°C for 25 minutes, or until golden. Take it out and leave it to cool.

3. 3

   Blend the filling

   Blend the cream, 2 tablespoons of butter, ¾ cup of sugar, the bloomed gelatine and the milk powder until smooth and even.

4. 4

   Chill until set

   Pour the filling onto the cooled crust and refrigerate until firm, about 2 hours.

5. 5

   Unmould and serve

   Remove the pie from the tin and serve. Chocolate ice-cream sauce is one suggested topping; fresh fruit or sprinkles are alternatives.

What is Leite Ninho pie?

Leite Ninho is a popular Brazilian brand of powdered milk, and its name is often used for sweets made with milk powder. This pie pairs a biscuit crust with a rich, chilled filling.

Here, the base is baked until golden, while gelatine helps the blended filling set in the fridge. The result is a contrast between a crumbly crust and a smooth centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 0g protein, 0g carbs, 0g fat.

The biscuit base and added sugar supply most of the carbohydrates, while the butter and cream contribute much of the fat; the milk powder also adds protein. Serve a slice with fresh fruit for a more varied plate. The supplied per-serving nutrition figures are 160 kcal, 0 g protein, 0 g carbohydrates and 0 g fat, though those zero macro values do not reflect the listed ingredients.

The biscuit base

Crumbs: ground plain biscuits are mixed with sugar and softened butter to make a damp, packable mixture. Press it firmly into the base and sides of the tin so it holds together after baking.

Cooling: let the baked crust cool before adding the filling. A warm base can soften the filling and make the layers harder to keep distinct.

Getting a smooth filling

Gelatine: hydrate it with the measured water before blending it into the filling, as directed in the recipe. This helps it disperse through the cream mixture rather than forming dry flecks.

Blending: process the cream, butter, sugar, gelatine and milk powder until the mixture looks uniform. Scrape down the blender if powder collects around the sides.

Setting and serving

Chilling: allow about 2 hours in the fridge for the filling to firm. The pie should be set enough to unmould and slice; if it still feels loose, give it more time.

Topping: chocolate sauce is the suggested finish, but fresh fruit or sprinkles also work. Add the topping shortly before serving for a neat finish.

Timing and equipment

Tin: use a 20 cm fluted tart tin, as specified, and press the crust evenly up the sides. An even layer bakes more consistently and gives the filling a stable shell.

Schedule: the method includes 25 minutes of baking, cooling time and around 2 hours of chilling. Although the listed total time is 60 minutes, allow extra time for the pie to cool and set fully.

What to serve with it

Fruit: fresh fruit provides a bright contrast to the sweet, creamy filling. Berries or sliced fruit are easy options to serve alongside or on top.

Drinks: coffee or tea makes a simple pairing. Cut modest slices if serving the pie as part of a larger dessert spread.

Recipe notes & tips

• Grind the biscuits finely so the base presses together evenly.
• Use the back of a spoon to compact the crust into the fluted edges.
• Wait until the crust is completely cool before adding the filling.
• Blend until no dry pockets of milk powder remain.
• Chill the pie until firm before attempting to unmould it.
• Add sauce or fresh fruit just before serving.

Variations

• Fresh fruit: top with sliced fruit or berries just before serving.
• Chocolate finish: drizzle chocolate sauce over the pie at the table.
• Sprinkles: scatter confectionery sprinkles over the set filling.
• Biscuit choice: use another plain biscuit in place of the ground maisena biscuits.
• Neat slices: serve each slice with a little extra chocolate sauce on the side.

Common mistakes to avoid

• Loose crust: press the biscuit mixture firmly into the tin so it holds its shape.
• Warm base: adding filling before the crust cools can soften the layers; let it cool first.
• Lumpy filling: blend thoroughly and scrape down the sides if milk powder sticks.
• Unbloomed gelatine: hydrate it with the measured water before adding it to the blender.
• Soft centre: give the pie more chilling time if it has not set after about 2 hours.
• Early unmoulding: wait until the filling is firm to avoid damaging the pie.

How to store

Cover and keep the pie in the fridge, where it is best eaten within 3 days. Keep toppings separate until serving where possible, and serve chilled; the recipe does not specify a reheating method.

Frequently asked questions