- Butter - 1 cup (half - in the filling, half - in the dough)
- Brown sugar - 1/2 cup
- Sour cream - 2 items. spoons
- Rom - 2 Art. spoons
- Pineapple - 1 Piece
- Pecan nuts - 1/2 cups
- Flour - 2 Cups
- Baking Powder - 2 Teaspoons
- Salt - 1/4 Teaspoon
- Sugar - 1 glass
- Eggs - 2 pieces
- Vanilla extract - 2 teaspoons
- Coconut milk - 1 glass
Pineapple is cleaned, cut into thin, but large pieces. In a saucepan, melt butter, add brown sugar and sour cream. Constantly stirring, bring to a boil. Add the rum to the boiling mixture. Warm another minute and remove it from the fire. The resulting glaze is poured onto the bottom of a pre-prepared baking dish. We spread pineapple slices and nuts on the glaze. In a large bowl, mix the flour, baking powder and salt. In another bowl, beat the butter with sugar. Continuing stirring, in small portions we introduce flour into the mixture. Should be a mixture, in consistence resembles large crumbs. We add eggs, whisk. The mixture should be more creamy. Add coconut milk and vanilla extract. For lack of coconut milk you can use the usual. Mix to homogeneity. The resulting liquid dough is poured into a pineapple mold. We ground, then put in the oven, heated to 170 degrees, and bake 40-45 minutes. We take the prepared pie from the oven, let it cool to room temperature. It remains only to turn the pie, cut into pieces and serve to the table. Bon Appetit! ;)
Servings: 8-9