Pineapple Pie with Pecans
by Editorial Staff
Pineapple pie with pecans is a very simple shape-shifting pie that cannot be prepared more easily, but it turns out to be very tasty, juicy, and aromatic. Good homemade cakes.
Cook: 55 mins
Servings: 8-9
Ingredients
- Brown Sugar – 1/2 Cup
- Sour cream – 2 Art. spoons
- Rum – 2 Tbsp. spoons
- Pineapple – 1 Piece
- Flour – 2 Glasses
- Baking powder – 2 Teaspoons
- Salt – 1/4 Teaspoon
- Sugar – 1 Glass
- Eggs – 2 Pieces
- Vanilla extract – 2 Teaspoons
- Coconut Milk – 1 Glass
Directions
- Peel the pineapple, cut into thin but large pieces.
- Melt the butter in a saucepan, add brown sugar and sour cream there.
- Stirring constantly, bring to a boil. Add rum to the boiling mixture. Warm up for another minute and remove from heat.
- Pour the resulting glaze onto the bottom of a prepared baking dish.
- Put pineapple slices and nuts on the glaze.
- In a large bowl, combine flour, baking powder and salt.
- In another bowl, whisk butter and sugar.
- Continuing to stir, add flour to the mixture in small portions. You should get a mixture that resembles large crumbs inconsistency.
- Add eggs, beat. The mixture should be creamier.
- Add coconut milk and vanilla extract. In the absence of coconut milk, you can use the usual.
- Stir until smooth.
- Pour the resulting batter into a mold over pineapples.
- We level, then put in the oven, preheated to 170 degrees, and bake for 40-45 minutes.
- We take the finished cake out of the oven, let it cool to room temperature.
- All that remains is to turn the pie over, cut into pieces and serve.
Bon Appetit!
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