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 pineapple slices in syrup
1 can condensed milk
2 cans milk
1 tablespoon cornstarch
2 egg yolks
1 box ladyfinger biscuits
1 package shredded coconut
1 can condensed milk
2 cans milk
1 tablespoon cornstarch
2 egg yolks
1 box ladyfinger biscuits
1 package shredded coconut
Where to find ingredients
Pineapple in syrup, condensed milk, and shredded coconut can be found in any local grocery store or supermarket. Ladyfinger biscuits are typically available in the bakery or biscuit aisle of larger retailers.
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 comes to a boil and reaches a creamy consistency.
- Spread a small portion of the cream on the bottom of a glass baking dish.
- Moisten the biscuits in the pineapple syrup.
- Create 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.
- Refrigerate 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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