A sweet, crispy treat with a wheat biscuit crust and a sprinkle of almonds, paired with a creamy milk filling — no baking required at all. The texture is soft on the inside and crispy on the outside, perfect as a simple dessert for family gatherings. It's quick to make and requires minimal equipment since everything just needs to be mixed and chilled in the fridge.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Wheat biscuits (Marie or Regal brand)
- 100 grams Margarine, melted
- 200 ml Sweetened condensed milk (white)
- 250 ml Heavy cream
- 1 tsp Plain agar-agar powder (agar powder)
- 150 ml Full cream liquid milk
- 3 tbsp Granulated sugar
- 50 grams Roasted sliced almonds
- 1/2 tsp Vanilla powder
- 1/4 tsp Salt
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👩🍳 Instructions
- 1 Crush the wheat biscuits using a food processor, or place them in a plastic bag and roll over them with a bottle until they become fine crumbs.
- 2 Mix the biscuit crumbs with the melted margarine, stirring until it resembles wet sand and can be pressed together.
- 3 Pour the biscuit mixture into a small pie pan (7-8 inch diameter) or individual mini molds, and press firmly and evenly onto the bottom and sides of the pan using a spoon or small glass. Chill in the fridge for 20 minutes to set.
- 4 While waiting, make the filling: combine the liquid milk, granulated sugar, and agar-agar powder in a small saucepan. Cook over low heat, stirring constantly, until it boils and the sugar dissolves completely, about 3-5 minutes. Turn off the heat and let it cool slightly.
- 5 In a separate bowl, combine the sweetened condensed milk, heavy cream, vanilla powder, and salt. Whisk until well combined.
- 6 Pour the warm agar-agar mixture into the cream mixture little by little while whisking quickly to prevent clumping, until smooth and evenly combined.
- 7 Take the crust pan out of the fridge and pour the milk filling on top until it's almost full. Smooth the surface with a spatula.
- 8 Sprinkle the roasted sliced almonds evenly over the surface of the pie.
- 9 Place in the fridge and chill for at least 4 hours or overnight until the filling is completely set and firm.
- 10 Once set, carefully remove the pie from the mold, slice as desired, and serve chilled.
💡 Tips
• Make sure the margarine is thoroughly absorbed into the biscuit crumbs so the crust doesn't fall apart easily when sliced.
• Whisk the agar-agar and cream mixture quickly when combining so the texture is smooth without lumps.
• Store the pie in the fridge in a covered container to keep it fresh for up to 3 days, and add the almonds just before serving to keep them crispy.
• For a flavor variation, try adding a little pandan paste or matcha powder to the milk filling mixture.
📊 Nutrition Facts / serving
310
Calories (kcal)
4 g
Protein
22 g
Fat
26 g
Carbs
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