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Pineapple-raspberry pie

Difficulty: Medium

8

Servings

15

Preparation (min)

25

Total (min)

Ingredients

CASHEW AND DRIED FRUIT CRUST

  • 170 g (1¼ cup) cashews
  • 85 g (1 cup) medium shredded, unsweetened coconut
  • 210 g (1½ cup) mixed dried fruits (apricots, prunes, cranberries)

FRUIT FILLING

  • 600 to 700 g (3 to 4 cups) fruit: ½ pineapple and 1 container raspberries
  • 500 ml (2 cups) pineapple juice
  • 2 tbsp. agar-agar flakes

Preparation

CASHEW AND DRIED FRUIT CRUST

  1. Grind the cashews in a food processor.
  2. Add the other ingredients and process until a workable paste forms.
  3. Using your fingers, press the mixture into the bottom of the pan.

 

FRUIT FILLING

  1. Place the fruit on the nut and fruit crust.
  2. In a saucepan, combine the fruit juice and the agar-agar and bring to a boil.
  3. Reduce the heat and simmer gently for 5 to 10 minutes, or until the flakes are fully dissolved.
  4. Mix well and pour the hot mixture over the fruit.
  5. Refrigerate for 2 hours, until chilled, and serve.

 

CHEF’S NOTE

"This pie combines the exotic flavours of pineapple and coconut with local raspberries. You can modify this easy, no-bake dessert as you like, with different dried fruits and nuts for the crust and different juices and fruits for the filling".

Photos : Tango [Vitalité Québec] MARCH 2010

Recipe: Josée Fiset

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