Source: Jenny Roufosse de López
Makes 10 servings.
Preparation time: 1 hour
Tips:Favorite dessert of José María López Barañano.
Needs 24 Hrs. refrigeration before serving.
Pastel de Galletas Marias
Pineapple, Pecan and Cream Pie
Ingredients
Preparation
1 cup sugar
1 cup heavy cream, see note (1)
1 egg
1 cup chopped pecans
15 ounces pineapple slices or chunks, reserve juice
150 grams "Galletas Marias", see note (2)
4 ounces butter (1/2 cup = 1 stick)
1. Butter a 10" glass round plate such as a large pie tray or deep dish.
2. Drain the pineapple slices reserving the juice and cut the fruit into small pieces.
3. Soak one by one each "Galleta Maria" (cookie) in the pineapple juice to soften but not break and place in the bottom and sides of prepared plate to form a crust. May overlap cookies slightly.
4. If using heavy cream, whip cream and set aside. Mexican style cream is thicker almost like sour cream but sweet in flavor, does not need to be whipped.
5. Beat butter and sugar until creamy. Add the egg and heavy cream or Mexican style cream.
6. Add the pineapple pieces and the nuts. Mix well and pour into prepared plate.
Spread evenly.
7. Cover with soaked cookies forming a pattern as done for the bottom crust.
Refrigerate for 24 hrs. before serving.
NOTE: 1) Or use Mexican style cream (sweet and thick) found in specialty stores
2) "Galletas Marias" is a simple dry flat cookie found in Mexican products stores.
