Creamy Pineapple Filling for Cakes and Pies
A smooth, luscious pineapple cream filling that transforms any cake or pie into a tropical showstopper. The richness of condensed milk paired with fresh pineapple compote creates a perfectly balanced blend of creamy sweetness and bright fruitiness. Also wonderful layered in a pineapple trifle!
🛒 Ingredients
3 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can heavy whipping cream (10 oz / 300 ml)
- 3 tablespoons cornstarch
- 2 cans whole milk (measured using the condensed milk can)
- 3 egg yolks, strained
- 1 large fresh pineapple, peeled, core removed, finely diced
- ½ cup (100 g) granulated sugar
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Directions
- 1
In a medium saucepan over medium heat, whisk together the condensed milk, egg yolks, and milk with the cornstarch fully dissolved in it.
- 2
Cook over low heat, stirring constantly, until the mixture thickens into a smooth, velvety cream.
- 3
Remove from heat, cool to room temperature, then refrigerate for at least 1 hour.
- 4
In a separate saucepan, cook the diced pineapple with the sugar over medium heat for 20 minutes, stirring occasionally, until it forms a light compote.
- 5
Remove from heat and allow to cool completely before using.
- 6
Once the cream is fully chilled, beat it together with the heavy cream using an electric mixer until light and airy.
- 7
Gently fold the cooled pineapple compote into the whipped cream.
- 8
Refrigerate for an additional 15–20 minutes before spreading inside your cake or pie.
💡 Chef's Tip
Choose a ripe, fragrant pineapple for the sweetest result. A splash of vanilla extract or a pinch of lime zest added to the compote gives a lovely tropical depth.
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Same category — Desserts
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