Pie stuffed with sweetened condensed milk and cookies

Ingredients:
Mass: 2 and 1/2 cups (tea) of wheat flour, 1 teaspoon (tsp) baking powder 150g butter at room temperature Zest of 1/2 lemon and 1 egg

Filling: 1 tbsp (tablespoons) of liquor of your choice, 4 eggs, 2 cans of condensed milk, 100g butter at room temperature 3 cups (tea) stop nuts from ground (300g), 12 champagne biscuits finely chopped (Almost a meal)

For dusting: Powdered sugar,

Preparation:
Dough: 
In a bowl, sift together the flour and baking powder. Make a hole in the middle, place the butter, lemon zest and egg. Knead by hand unglued. On a flat surface and cooled, with a roll, the dough. Line the bottom and sides of a mold of 24 cm in diameter, greased and with removable bottom. With a fork, punch holes and set aside.

Filling:
In a blender, hit the liquor, eggs, condensed milk and butter. And the Misture biscoitos castanha-of-stop. Pour over the batter and bake in preheated oven at 200C for 50 minutes or until golden. Let cool, unmold and, when serving, sprinkle with icing sugar