No-Bake Pineapple Pie
Votes: 2
Time: 25 minutes plus freezing time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
No-bake pineapple pie - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225g cream cheese, such as Philadelphia
- 2.5 cups coconut flakes, plus extra for sprinkling
- 1/3 cup butter
- 1/3 frozen orange juice
- 400 gr. condensed milk
- 1 can (225 g) of pineapple pulp (drain all syrup)
- 2 tbsp. grated orange peel
- 1 serving (225 g) whipped cream (defrosted)
- Cocktail cherries, for garnish
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Recipes with similar ingredients: Pineapple, Orange zest, Orange juice, coconut flakes, cream cheese, condensed milk, cocktail cherry, cream
Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Prepare the base: fill an 11x22 cm pie pan with the coconut and butter mixture. Bake for 4-5 minutes. Let cool. - Beat the cream cheese until fluffy. Gradually add the condensed milk and mix well.
Add the frozen juice and mix well. Add the pineapple and orange peel. Fold in the whipped cream. Pour the filling over the coconut crust. Sprinkle with coconut flakes and garnish with a maraschino cherry. Refrigerate for at least 3 hours.
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