Oi Gente!

Not that you need to know, but before we begin let me explain this pie to you.  It all started the other day when (for some reason), I was thinking about these fruits jarred in sugar syrup we have in Brazil, that are like fruit compotes, except the fruits are not mashed; they are kept whole or in larger chunks.  They are super extremely sweet, so my mom would always serve them with a nice dollop of whipped cream, to offset some of that sweetness.  We ate those things pretty often as a basic dessert.  I love the peach and fig ones, but the pineapple was my ultimate favorite!

Funny thing is… I am allergic to pineapples.  HA!  Not deadly allergic, but my body just doesn’t really appreciate all the greatness of a sweet and juicy fresh pineapple, which sucks terribly because I loooooove them.  That’s why I sometimes eat them anyway and deal with the consequences later, but yea, I do almost always regret doing so.  Anyway, the good thing is, for some reason, I can eat cooked/grilled pineapples (don’t ask me why, I have no clue… but if you might know why, do tell me!!)

So there you go, a pie, with a creamy filling, that is not too sweet, topped with fruit in a sugar syrup (and alcohol, cos I grew up!) and grilled pineapples so my body doesn’t freak out, annnnnnnd now a little crust at the bottom to make it cheese cake-y, because, why the heck not?

Let’s get this festa started then!

Starting with the crust which is pretty easy…  All you have to do is preheat your oven, then mix everything up, then pack it all tightly to an 8 inch tart pan (you know, those with the removable bottom).  Bake it for about 5 mins, or until its firmed up a bit, and let it cool.

Oh and by the way, if this recipe interested you, I know you have at least some rum at home… Yeah you do!  Good, because extra rum will come in handy for this process, you’ll see very soon, but for now, let’s make the filling…

Using the paddle attachment of your standing mixer, cream the cheese, sugar, and vanilla until light and fluffy.  Then on a separate bowl, whip the cream until soft peaks form, then add to the cheese mixture bowl, and whip until combined, light and airy – ta-da!! FLUFFY!  

Then get the fluffy mixture and pour it over the crust.  Smooth huh… now put it in the fridge to set. 

Now, turn on your grill and gather the ingredients for the topping…  Slice the pineapple… (but wait!  If you have one of these super cool pineapple slicer things you should use it… I swear I’m not a gadgets girl, but it’ll make sense…)

Now that your pineapple is sliced, you can go get the RUUUUM!!!! *eyes sparkling*

NOW PAUSE and make yourself a drink (I told you having extra rum would be handy) and things are about to get even better if you sliced your pineapple with the slicer, because HA! Now you can pour your drink in there and boom! drink it from the pineapple, because, who in their right mind doesn’t love drinking from a pineapple!!!??  Exactly!  See?  I got you!

Well, that was fun, but we have a pie to finish, so, grill the pineapples.

I hope you didn’t drink too much because we still have to heat the butter, brown sugar, rum, and salt, and reduce until syrupy… we are almost done!  Just add the grilled pineapples to the syrup, turn off the heat and let the pineapples sit in the sauce until it cools.  

Now just arrange all this goodness on top of the set filling and take it back to the fridge for another couple of hours

After all is set, you can dress it up a little bit with some mint, and remove the bottom to serve… There you go, you made pie!

Bom Apetite!!

Grilled Pineapple Rum Pie
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Ingredients

    For the Crust (adapted from Le Cordon Bleu’s Culinary Baking Class Recipe Packet)
  • 5oz honey Graham Cracker Crumbs
  • 4tsp granulated sugar
  • 2oz melted butter
  • For the Filling
  • 16oz cream cheese, room temp (I used reduced fat)
  • 1 cup powdered sugar
  • 1tbsp vanilla ext
  • 2 cups of whipping cream
  • For the Topping
  • 1-2 pineapples, peeled, core removed, cut into ½ inch slices
  • 1tbsp of unsalted butter, melted
  • ¼ cup of brown sugar
  • ¼ cup of rum
  • pinch of salt

Method

    For the Crust
  1. Preheat oven to 350F
  2. Combine all the ingredients for the crust
  3. Pack into an 8 inch tart pan
  4. Bake crust for about 5 mins and let it cool
  5. For the Filling
  6. Using the paddle attachment of your standing mixer, cream the cheese, sugar, vanilla until light and fluffy
  7. On another bowl, whip the cream until soft peaks form, then add to the cheese mixture bowl
  8. Whip until combined light and airy, but careful not to overwhip, otherwise you will be left with butter
  9. Pour the mixture over the crust, smooth the top nicely, and let it set in the fridge for about 2 hours
  10. For the Topping
  11. Grill the pineapples either on a grill or a grill pan skillet
  12. Using a skillet, heat butter, brown sugar, rum, and salt, and reduce until syrupy
  13. Add the grilled pineapples to the skillet and turn off the heat
  14. Let the pineapples sit in the sauce until it cools
  15. When the pineapples and sauce have cooled, arrange them on top of the set filling and take it back to the fridge for another couple of hours
  16. Bom Apetite!
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http://www.alineshaw.com/pineapplerumpie/

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