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 sliced pineapple in syrup
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 street markets. For the ladyfinger cookies, they are commonly available in the bakery or biscuit aisles. Shredded coconut is often found in the dry goods section.
Preparation method
- Prepare the cream by mixing the condensed milk in a pan
- Add the milk
- Incorporate the cornstarch
- Add the egg yolks
- Cook over heat, stirring constantly until it boils and reaches a creamy consistency
- Spread a small portion of the cream on the bottom of a serving 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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