Recipe of Pineapple pie

Name: Recipe of Pineapple pie
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: For the base:; 250 g Digestive cookies, María, María Pujaldrada or whatever you like; 120 g unsalted butter; 30 g shredded coconut; 50 ml pineapple juice (the one that goes in the can); For the pineapple and coconut filling:; 350 g pineapple in its juice well drained (reserve the juice); 120 g sugar; 400 ml very cold whipping cream (min. 35% fat); 80 g shredded coconut; 15 g neutral gelatin powder; 120 ml pineapple juice (the one that goes in the can); 200 ml coconut milk; 30 ml rum (optional); For coverage (optional):; 350 g pineapple jam; 5 g neutral gelatin powder; 40 ml cold water; 1 tsp coconut essence (optional); To decorate:; 150 ml very cold whipping cream (min. 35% fat); 1 tablespoon sugar; Pineapple chips, candied cherries, shredded coconut, dehydrated or natural coconut strips... whatever you like or have available

Today I will show you how to prepare Pineapple Pie, a tropical dessert to enjoy in summer on a day of beach sun and sand. a delight!

With a pina colada you can complete the taste of your palate. Rum is optional for this cake.

Servings 12

Preparation 30 min

Cooking 10 min

Calories kcal

How to Make Pineapple pie

Instructions

Step 1

Line your mold with parchment paper, both the base and the walls, and set aside.

Step 2

Put the grated coconut and pineapple juice in a bowl. Set aside for the coconut to hydrate while we continue with another step.

Step 3

Crush the cookies with the help of a processor or grinder or by placing them in a zip bag and mashing them until they are well ground.

Step 4

Melt the butter for a few seconds in the microwave. Put the crushed cookies in a bowl, along with the grated coconut that has already been hydrated. Add the melted butter and mix well.

Step 5

Pour it onto the mold you had lined and spread it evenly all over the base. Using light pressure to compact the cookie base. Reserve in the fridge while you continue with the recipe.

Step 6

To prepare the piña colada filling, this first step is VERY IMPORTANT, which is to BOIL THE PINEAPPLE JUICE. Apparently it contains bromelain, which is an enzyme that does not allow gelatin to set, so we must destroy it by boiling the juice for just 1-2 minutes. So you should put the juice in a saucepan on the fire and when it starts to boil, let it cook for only 1-2 minutes so that it does not evaporate too much. Once this is done, reserve it until it is cold.

Step 7

Once the boiled juice is cold, add the gelatin, stir and reserve until the gelatin has hydrated, about 10 minutes.

Step 8

In the meantime, whip the cream in a large bowl. When it is half assembled, add half of the sugar (60 g) and continue whisking until it is semi-assembled, which makes soft peaks, it does not need to be very firm. Reserve in the fridge.

Step 9

Put the chopped pineapple, coconut milk, the rest of the sugar (60 g) and the rum if you are going to put it in the glass of your blender or processor. Blend everything very well until there are no pieces or lumps left.

Step 10

Microwave the gelatine for a few seconds so that it becomes liquid, since it will have hardened. Pour it over the pineapple and coconut mixture, mix well.

Step 11

Take the whipped cream out of the fridge and add the pineapple and coconut mixture. Mix with a spatula with gentle movements. Finally, add the grated coconut and mix well.

Step 12

Take the mold with the cookie base out of the fridge and pour the filling on top. Smooth the surface if necessary and reserve in the fridge for at least one hour before applying the cover. If you are not going to put it on, leave the cake for at least 6 hours to set completely or from one day to the next.

Step 13

To prepare the topping, we must hydrate the gelatin in the water for about 10 minutes. After the time has passed, heat for a few seconds in the microwave so that it becomes liquid and pour over the jam. Mix well and add the coconut essence. Mix and pour over the cake. Spread well over the entire surface and leave it in the fridge to finish curdling.

Step 14

Another topping option is to make a pineapple-flavored jelly from those sold in the supermarket. With a sachet (usually about 85 g) and half a liter of water. Put the pineapple jelly in a bowl and add half of the boiling water (250 ml). Stir until the gelatine dissolves and add the rest of the cold water (250 ml). Stir and let it cool to room temperature before pouring onto the cake. Then you leave it in the fridge until it sets completely.

Step 15

Before serving, take the cake out of the fridge, and carefully remove the mold and paper. Transfer the cake to a platter or plate and decorate as you like. A simple decoration is to whip up some cream and make some rosettes around the edge and place pieces of pineapple, cherries... grated coconut... or shavings.

Step 16

Enjoy the summer with this delicious dessert.

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Ingredients

For the base:
250 g Digestive cookies, María, María Pujaldrada or whatever you like
120 g unsalted butter
30 g shredded coconut
50 ml pineapple juice (the one that goes in the can)
For the pineapple and coconut filling:
350 g pineapple in its juice well drained (reserve the juice)
120 g sugar
400 ml very cold whipping cream (min. 35% fat)
80 g shredded coconut
15 g neutral gelatin powder
120 ml pineapple juice (the one that goes in the can)
200 ml coconut milk
30 ml rum (optional)
For coverage (optional):
350 g pineapple jam
5 g neutral gelatin powder
40 ml cold water
1 tsp coconut essence (optional)
To decorate:
150 ml very cold whipping cream (min. 35% fat)
1 tablespoon sugar
Pineapple chips, candied cherries, shredded coconut, dehydrated or natural coconut strips... whatever you like or have available