Brazilian recipe
Pineapple Pie (Torta de abacaxi)
A classic and practical dessert, this pie combines the freshness of pineapple with a velvety cream, making it a perfect choice for special occasions.
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Ingredients
1 can of canned pineapple in syrup (rings)
1 can of condensed milk
2 cans of milk
1 tablespoon of cornstarch
2 eggs (use only the yolks for the cream)
1 package of ladyfinger cookies
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 package of ladyfinger cookies
1 package of shredded coconut
Where to find ingredients
You can find these items at local supermarkets, grocery stores, or convenience shops. Ladyfinger cookies are often located in the bakery or international aisles. As a substitute for ladyfinger cookies, sponge cake fingers or vanilla wafers can be used, although ladyfingers provide the best texture.
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 glass dish
- Moisten the ladyfinger cookies in the pineapple syrup
- Create a layer with the moistened cookies over the cream
- Distribute the pineapple rings over the cookies
- Sprinkle a portion of the shredded coconut
- Cover with the remaining cream
- Finish with a layer of shredded coconut on top
- Refrigerate until set before serving
Observations
This pineapple pie is a traditional dessert that 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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