nutritional info
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ingredients
For the crust:
2 cups of crushed vanilla cookies. We used animal crackers.
6 tablespoons of unsalted butter (melted and cooled)
3 tablespoons of granulated sugar
For the filling
1 (14oz) can Magnolia Brand Sweetened Condensed Milk
4 egg yolks
3⁄4 cup guava pulp
For the topping
1 cup heavy whipped cream, chilled 1⁄2 cup powdered sugar
1 teaspoon coconut extract
For decoration
Toasted coconut
instructions
- For the crust:
- Preheat oven to 350 F
- Make the crust by mixing cookie crumbs, butter and sugar.
- Pour the cookie mixture into your pie dish covering bottom and sides. Bake for about 15 minutes.
- Take your pan out of the oven and let it cool while you make the filling.
- For the filling:
- In a bowl mix sweetened condensed milk, guava pulp and egg yolks. Mix until everything is well combined.
- Pour this mixture into your pie dish and bake again for another 15-20 minutes or until the top looks solid and the edges start to brown. If you see that the edge of your crust is getting too dark, grab a piece of foil to cover the top and keep baking.
- Let your pie cool to room temperature and then place it in the fridge for about 4 hours or overnight.
- For the topping:
- Add heavy cream to a bowl. Using a mixer, whisk in medium speed for 2 minutes. Then, add powdered sugar and coconut extract. Increase the speed to high and beat until stiff peaks form.
- Using a pastry bag, decorate the top of your pie.
- Sprinkle toasted coconut on top.
- Recipe by our friend Sandra @PastryTales
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