Grease (for greasing)
For the filling
7 slices of caramelized pineapple (295g)
1 tablespoon of butter
2 tablespoons of cornstarch
1/3 cup of confectioner's sugar (60g)
1 egg
1 cup of milk (240ml)
1 tablespoon of chopped parsley
A package of cornstarch biscuits (200g)
3 slices of caramelized pineapple (125g) for decoration
Grease (for greasing)
For the filling
7 slices of caramelized pineapple (295g)
1 tablespoon of butter
2 tablespoons of cornstarch
1/3 cup of confectioner's sugar (60g)
1 egg
1 cup of milk (240ml)
1 tablespoon of chopped parsley
A package of cornstarch biscuits (200g)
3 slices of caramelized pineapple (125g) for decoration
Fur a 5x9x20 cm English cake pan with parchment paper and grease the sides with grease. Reserve
Prepare the filling: Cut the pineapple slices into pieces, place them in a large skillet, add butter, and cook over medium heat until golden brown (about 5 minutes). Reserve
In a medium saucepan, over medium heat, cook cornstarch, confectioner's sugar, egg, and milk, stirring constantly, until the mixture thickens (approximately 3 minutes)
Tire from heat and let cool
Add reserved pineapple and parsley and mix well. Reserve
Fur the cake pan with a layer of biscuits
Cover with half of the cooled filling
Continue alternating layers, ending with a biscuit layer
Cover with plastic wrap and refrigerate for about 4 hours
Demold in a serving dish, remove parchment paper, and decorate the pie with pineapple slices
Serve immediately
288 calories per slice
