Easy Pineapple Filling for Cake or Pie
Ingredients
- 1 can sweetened condensed milk
- 1 can heavy cream (without serum)
- 3 tablespoons cornstarch
- 2 cans milk (using the sweetened condensed milk can as measure)
- 3 strained egg yolks
- 1/2 cup sugar
Pineapple compote
- 1 large pineapple, diced (without core)
Preparation
Combine sweetened condensed milk, egg yolks, and milk with dissolved cornstarch in a saucepan
Cook over medium heat, stirring constantly, until thickened
Let cool and refrigerate until cold
Cook diced pineapple and sugar in a saucepan for 20 minutes, stirring occasionally
Let the pineapple compote cool and set aside
Beat the chilled cooked base with heavy cream until smooth
Gently fold in the cooled pineapple compote and chill for a few more minutes before using as a cake or pie filling
Tips
This cream is also great for making pineapple pavΓͺ (a Brazilian no-bake layered dessert)
