Brazilian recipe
Pineapple Pie (Torta de abacaxi)
A classic, practical dessert, this pie pairs fresh pineapple with a velvety cream, making it a lovely choice for special occasions.
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Ingredients
1 can pineapple in syrup (slices)
1 can sweetened condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (use only the yolks for the cream)
1 packet ladyfinger biscuits
1 packet shredded coconut
1 can sweetened condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (use only the yolks for the cream)
1 packet ladyfinger biscuits
1 packet shredded coconut
Where to find ingredients
Look for pineapple in syrup, sweetened condensed milk, milk, cornstarch, eggs, ladyfinger biscuits, and shredded coconut in the canned goods, dairy, baking, and biscuit aisles at local supermarkets or neighbourhood grocery shops. If needed, use cornflour as a substitute for cornstarch.
Preparation method
- Prepare the cream by mixing the condensed milk in a saucepan
- Add the milk
- Stir in the cornstarch
- Add the yolks
- Bring to the heat and stir constantly until it comes to a boil and reaches a creamy consistency
- Spread a small portion of the cream over the bottom of a baking dish
- Dampen the biscuits in the pineapple syrup
- Make a layer with the dampened biscuits over the cream
- Arrange the pineapple slices over the biscuits
- Sprinkle with some 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 fruit’s natural acidity, resulting in a light, irresistible texture after chilling.
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