Paçoca Pie

If you can get your hands on Paçoca, a Brazilian peanut confection, give this creamy, peanut butter pie a shot.


  • 7 ounces peanut butter cookies
  • 10 “paçoca” (Brazilian crumbly peanut candy), plus more for topping
  • 1/2 cup butter, melted
  • 2 cans sweetened condensed milk
  • 1/2 cup peanut butter
  • 1/2 cup heavy cream


  1. Preheat oven to 390 degrees.
  2. In a food processor, add the cookies and pulse until they become crumbs. Add paçoca and melted butter, and process for 1 minute more.
  3. Press crust into the bottoms and sides of a round springform pan, and bake for 5 minutes. Set aside to cool.
  4. In a saucepan, mix the condensed milk and peanut butter. Place over low heat, stirring constantly, until it starts to loosen from the bottom of the pan.
  5. Add the heavy cream, and continue stirring until it starts to loosen from the bottom of the pan again. Set aside.
  6. Pour the peanut cream over the cookie base. Refrigerate for at least 3 hours.
  7. Sprinkle more crumbled paçoca over the top. Slice and serve.