Brazilian recipe
Pineapple Cream Pie (Torta de abacaxi)
A classic and practical dessert, this pie combines fresh pineapple with a velvety cream, making it a perfect choice for special occasions.
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Ingredients
1 can of pineapple in syrup (slices)
1 can of condensed milk
2 cans of milk
1 tablespoon of cornstarch
2 eggs (use only the yolks for the cream)
1 box of ladyfinger biscuits
1 package of shredded coconut
1 can of condensed milk
2 cans of milk
1 tablespoon of cornstarch
2 eggs (use only the yolks for the cream)
1 box of ladyfinger biscuits
1 package of shredded coconut
Where to find ingredients
You can find canned pineapple, condensed milk, cornstarch, ladyfingers, and shredded coconut at local supermarkets or wholesale grocery stores.
Preparation method
- Prepare the cream by mixing the condensed milk in a saucepan
- Add the milk
- Stir in the cornstarch
- Add the egg yolks
- Place over heat and stir constantly until it boils and reaches a creamy consistency
- Spread a small portion of the cream on the bottom of a baking dish
- Moisten the ladyfinger biscuits in the pineapple syrup
- Make a layer with the moistened biscuits over the cream
- Distribute the pineapple slices over the biscuits
- Sprinkle a portion of the shredded coconut
- Cover with the remaining cream
- Finish with a layer of shredded coconut on top
- Place in the refrigerator to set before serving
Observations
This pineapple cream pie is a traditional dessert that perfectly balances the sweetness of condensed milk with the natural acidity of the fruit, resulting in a light and irresistible texture once chilled.
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