Indulge your taste buds in a tropical paradise with our delightful "Receta de Pay de Piña"! This Mexican pineapple pie is the perfect blend of sweet and tangy flavors, wrapped in a flaky crust that will have everyone asking for seconds. Whether you're hosting a summer gathering or simply craving a slice of sunshine, this easy-to-follow recipe will make you the star of your kitchen. With just a few simple ingredients and a little bit of love, you can create a dessert that’s not only delicious but also a feast for the eyes. Get ready to impress your friends and family with this irresistible treat that’s sure to become a new favorite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 2 cups crushed pineapple, drained
- 1 cup sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C). Remove the pre-made pie crust from refrigeration and allow it to sit at room temperature for 10 minutes to become more pliable.
- In a medium saucepan, combine the drained crushed pineapple, sugar, cornstarch, and salt. Stir the mixture thoroughly to ensure the cornstarch is completely dissolved.
- Place the saucepan over medium heat and cook the pineapple mixture, stirring constantly. Allow the mixture to come to a gentle boil and thicken, which should take approximately 5-7 minutes.
- Remove the pineapple mixture from heat and let it cool slightly for 5 minutes. Stir in the vanilla extract to enhance the flavor.
- In a separate bowl, whisk the eggs until they are well beaten. Slowly temper the eggs by adding a small amount of the warm pineapple mixture, stirring continuously to prevent the eggs from scrambling.
- Gradually incorporate the tempered egg mixture back into the pineapple filling, mixing thoroughly to create a smooth, cohesive filling.
- Carefully pour the pineapple filling into the pre-made pie crust, ensuring an even distribution.
- Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the filling is set with a slight wobble in the center.
- Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours before serving. This will help the filling set properly.
- Once cooled, slice the pie into 8 equal portions and serve. Optional: Garnish with whipped cream or a sprinkle of ground cinnamon.
Tips
- Use Fresh Pineapple: For the best flavor, consider using fresh pineapple instead of canned. Just make sure to crush it and drain the excess juice well.
- Chill the Pie Crust: Allow your pre-made pie crust to sit at room temperature for about 10 minutes before working with it. This will help it become more pliable and easier to fit into your pie dish.
- Tempering the Eggs: When adding the eggs to the warm pineapple mixture, be sure to temper them slowly. This prevents the eggs from scrambling and helps achieve a smooth filling.
- Check for Doneness: Keep an eye on your pie while it bakes. It’s done when the crust is golden brown and the filling has a slight wobble in the center. Remember, it will continue to set as it cools!
- Cool Completely: Allow the pie to cool on a wire rack for at least 2 hours before slicing. This will help the filling firm up and make serving easier.
- Garnish for Presentation: For an extra touch, serve your pie with a dollop of whipped cream or a sprinkle of ground cinnamon. It not only enhances the flavor but also makes for a beautiful presentation!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 40mg
