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Base: Crush the biscuits until a breadcrumb is obtained and mix with the melted butter. Chew the bottom of a round pan with the dough and reserve in the refrigerator for 30 minutes.
Trim: In a blender, beat the ricotta, eggs, sweet condensed milk, orange zest and vanilla until a smooth cream is obtained.
Mounting: Take the mould out of the refrigerator and pour the lining over the base.
Fruit: Place the peeling slices on the filling.
Cooking: Cook in an oven preheated to 180 oC for approximately 30 minutes, or until the trim is firm.
Finish: Remove from the oven and allow to cool completely before serving.
Advice:
Fruits: You can replace peaches with other seasonal fruits, such as plums or nectarines.
Sugarware: Adjust the amount of sugar according to your taste.
Texture: For a more creamy texture, add a little cream to the filling.
Decoration: Decorate the pie with mint leaves or some icing sugar.
This pie is perfect for lunch with family or friends. Easy to achieve, she will delight all the palaces.
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