Ingredients
Crust:
1 ½ cups crushed cookies
½ cup melted butter.
2 tablespoons of coconut sugar (optional).
Filling:
1 cup freeze-dried mango, crushed.
1 cup freeze-dried pineapple, crushed.
1 can sweetened condensed milk (14 oz / 397 g).
1 cup heavy cream or whipping cream.
1 packet unflavored gelatin (7 g).
¼ cup warm water.
½ cup cold water to hydrate the freeze-dried fruit.
Instructions
Prepare the crust:
Mix the crushed cookies with the melted butter and coconut sugar.
Press the mixture into a pie pan to form an even crust.
Chill in the refrigerator for 10-15 minutes while preparing the filling.
Hydrate the freeze-dried fruit:
Place the crushed mango and pineapple into separate bowls.
Add ¼ cup of cold water to each bowl and let them sit for 5 minutes to hydrate slightly.
To make the filling:
Dissolve the unflavored gelatin in warm water. Let it stand for a few minutes to bloom, then microwave for 10-15 seconds until fully liquefied.
In a large bowl, combine the hydrated mango, pineapple, condensed milk and heavy cream.
Stir in the gelatin mixture and blend until smooth.
Assemble the pie:
Pour the filling over the cooled crust.
Smooth the surface with a spatula.
Refrigerate for at least 4 hours, or until the filling is completely set.
Serve cold and enjoy!
Extra tip:
Freeze-dried fruit provides a concentrated flavor, so there is no need to add sugar.
