Preparation

Place the cornstarch diluted in milk in a pan, the condensed milk over medium heat, and stir constantly until it becomes the cream texture. Be careful not to stick to the bottom of the pan. If it starts to stick and is not yet in the ideal texture, it is a sign that the fire is very high.

In a deep dish, place a cup of cold milk and wet the cornstarch cookies one by one. Go placing them in rows in the refractory. As the cookies are very thin, put two of them.
If you prefer the champagne biscuit, soak them very quickly in the milk, as they absorb the milk much faster than the cornstarch biscuits. The middle of the champagne wafers should still be unsteady after being soaked in milk. (make only one layer)
On top of the cookies, place half of the cut peach and half of the cream. Do the same process for the cookies again, place the rest of the peach on top and the rest of the cream.
Decorate on top with peach strips.
Take it to the fridge and let it stay very cold, because this pie is delicious and very cold.

Ingredients

  • 1 can of condensed milk
  • 1 can of milk - use the measure of the can of condensed milk
  • 1 and a half spoon of cornstarch
  • Filling
  • 1 packet of cornstarch biscuit or champagne
  • 1 can of peach syrup cut into cubes.
  • Reserve some peach to decorate