The pineapple pie is a refreshing and tropical dessert that combines the sweetness of pineapple with the creaminess of coconut, perfect for hot days or to surprise your guests on any occasion. This easy recipe will guide you step by step to achieve a spectacular pie without the need for an oven, ideal for beginners and experts alike.
Originating from home baking, this pie has become popular for its exotic flavor and smooth texture. The crunchy cookie base is complemented by a piña colada filling, which includes pineapple in its juice, shredded coconut, and an optional touch of rum, creating a unique sensory experience. The gelatin ensures that the pie holds its shape when sliced, while the pineapple jam topping adds extra shine and flavor.
This pie is perfect for those looking for a no-fuss dessert that doesn't require an oven. You can easily adapt it: if you don't like rum, omit it; if you prefer a lighter version, use low-fat whipped cream. Additionally, you can decorate it to your liking with pineapple chunks, candied cherries, or shredded coconut. A versatile option that will win everyone over.
Prep
30 min
Cook
10 min
Servings
12
Line your mold with parchment paper, both the base and the walls, and set aside.
Put the grated coconut and pineapple juice in a bowl. Set aside for the coconut to hydrate while we continue with another step.
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.
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.
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.
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.
Once the boiled juice is cold, add the gelatin, stir and reserve until the gelatin has hydrated, about 10 minutes.
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.
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.
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.
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.
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.
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.
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.
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.
Enjoy the summer with this delicious dessert.
