Recipe of Coffee pie

Name: Recipe of Coffee pie
Prep time: 20 min
Total time: 20 min
Ingredients: 425 Grs. Evaporated milk or 🌿 500 milliliters of vanilla almond milk; 225 Grs. UNSALTED BUTTER or 🌿 200 Gr.Gr. Ghee; 340 Grs. María cookies (There are in several Latin American countries if not, you can replace them with any crunchy cookie, without filling, without decoration and with a touch of vanilla); 6 tablespoons instant/soluble coffee; 5 tablespoons brown sugar or 2 tablespoons of icing sugar or 🌿 2 tablespoons of bee honey; optional; 30 Mil. or 1 Ounce of Dark Rum or 1 Ounce of Brandy or 1 Ounce of Baylis

Today I will teach you how to prepare Coffee Pie, delicious and delicious for anyone who loves coffee.

It has vanilla cookies and lots of candy mixed in.

Enjoy it with the one you love and thank life for your food.

Servings 8

Preparation 20 min

Cooking min

Calories kcal

How to Make Coffee pie

Instructions

Step 1

In a mortar, finely dissolve the sugar and the 3 tablespoons of coffee; in the meantime, heat your milk with 2 tablespoons of instant coffee in a pot. NOTE: Heat to low heat and try to dissolve the coffee lumps in the milk. If you use almond milk, let it boil so that the water evaporates a little more and has a less light consistency. (Incorporate the optional ingredient; Rum or Brandy or Baylis)

Step 2

Add the fine coffee powder with sugar to the /ghee butter. Mix well, if the coffee flavor is still very light, add the flavor to your liking. NOTE: If you use honey instead of sugar, add it before coffee and mix.

Step 3

The skill and coordination trick starts here: Place in the center your mold in which you will place your cookies. On the more right-handed side, place the cookies and milk with coffee and in your other hand the butter and a soft spatula or kitchen brush to cover with the butter

Step 4

Moisten the cookies one by one, taking care that they don't fall apart, you have to leave them long enough to soak in the liquid, but also that when you place them in the mold they don't fall apart.

Step 5

After the first floor of moistened cookies on the bottom of your mold, roll a thin layer of butter with coffee over them and repeat step 5 and then step 6 until you have a height between 4 and 5 cm high. 8-10 layers of cookies (I used a 20x30 cm mold)

Step 6

Take care that the corners also have moistened biscuits and the butter coating so that it does not lose shape. Store in the fridge for 4 to 6 hours, try to take it out half an hour before enjoying it so that the butter is not “so hard”.

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Ingredients

425 Grs. Evaporated milk or 🌿 500 milliliters of vanilla almond milk
225 Grs. UNSALTED BUTTER or 🌿 200 Gr.Gr. Ghee
340 Grs. María cookies (There are in several Latin American countries if not, you can replace them with any crunchy cookie, without filling, without decoration and with a touch of vanilla)
6 tablespoons instant/soluble coffee
5 tablespoons brown sugar or 2 tablespoons of icing sugar or 🌿 2 tablespoons of bee honey
optional
30 Mil. or 1 Ounce of Dark Rum or 1 Ounce of Brandy or 1 Ounce of Baylis