Pineapple pie with coconut filling "Paradise delight"
8 servings
90 minutes
The pie turns out juicy and crumbly! It melts in your mouth! It is a pleasure to prepare it, because it does not require much effort and a lot of time.
1
Beat softened butter (50 g) with sugar (50 g). Add eggs one by one and beat.
- Butter: 200 g
- Sugar: 200 g
- Chicken egg: 3 pieces
2
Mix flour with starch, salt, and baking powder, then add to the mixture. Knead a soft dough.
- Wheat flour: 130 g
- Potato starch: 30 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
3
Line the mold with baking paper. Place the dough in the mold and spread it evenly.
4
Drain the liquid from the pineapples, cut them into quarters, and arrange them around the dough.
- Canned pineapple rings: 800 g
5
Prepare the filling. Put butter (150 g), sugar (150 g), and milk on the heat, stirring until the sugar completely dissolves, then add coconut flakes and bring to a boil again. It should result in a sweet thick mass.
- Butter: 200 g
- Sugar: 200 g
- Milk: 4 tablespoons
- Desiccated coconut: 160 g
6
Spread the coconut mass over the pineapples and smooth it out with a spatula or spoon.
7
Place in a preheated oven at 190°C and bake for 35 minutes until golden brown. Let cool and only then remove from the mold.
