Brazilian recipe
Pineapple Cream 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 pineapple slices in syrup
1 can condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (yolks only for the cream)
1 package ladyfinger cookies
1 pack shredded coconut
1 can condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (yolks only for the cream)
1 package ladyfinger cookies
1 pack shredded coconut
Where to find ingredients
You can find these items in any local supermarket or grocery store. Ladyfinger cookies are often labeled as 'broas' or 'biscuits a la cuillère', and shredded coconut can be found in the baking aisle.
Preparation method
- Prepare the cream by mixing the condensed milk in a saucepan
- Add the milk
- Stir in the cornstarch
- Add the egg yolks
- Cook over heat, stirring constantly until it reaches a boil and 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 slices over the cookies
- 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 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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