Brazil Nut Pie

A family recipe that you’ll love!



Serving 12 Slices


  • 300 g (10.58 oz) Brazil nuts crushed in a kitchen processor
  • 3 narrowed cups of sugar
  • 4 tablespoons of bread crumbs
  • 12 eggs

Baba de Moça:

  • 1 cup of sugar
  • 1 cup of water
  • Drops of vanilla
  • 6 egg yolks
  • 1 small bottle of Coconut milk.


  • Beat egg whites stiff. Add yolks without the membrane, one by one (as for sponge cake), then add sugar little by little.
  • Stop beating and whisk the bread crumbs and the crushed Brazil nuts.
  • Bake in two greased baking sheets or equal molds, and sprinkle bread crumbs on them.
  • Preheat oven at 200°C (392 °F) and bake.
  • When the toothstick test comes out dry, get the cakes out of the mold and fill them with “baba-de-moça”. 

In the meanwhile, prepare the Baba de Moça:

  • Put the sugar, the water and the vanilla on a saucepan and cook until thread stage.
  • Settle aside to cool down.
  • Then add the egg yolks (lightly beaten with the butter) and the coconut milk.
  • Cook again until thickening without boiling.
  • Put aside and add the remaining half of the cake, spread some baba-de-moça and decorate with whipped cream, and toasted and crushed Brazil nuts on top and side.

Superb dessert to eat with loads of whipped cream!