Dessert Wiki


Also known as Cactus Pie


  • 8 fresh cactus pieces, paddles with thorns and eyes removed and tough edges sliced off, diced
  • 1 pastry for double-crust pie, 9 inch (either your favorite recipe or frozen pre-made pie crusts)
  • 1 cup sugar
  • 3 tablespoons flour
  • ¾ teaspoon cinnamon
  • 1 tablespoon butter or margarine
  • 1 slice fruit of prickly pear cactus (optional)


  1. Preheat oven to 350°F.
  2. Parboil cactus for 3 minutes in enough boiling, lightly salted water to cover in a covered saucepan.
  3. Drain and rinse under running water.
  4. Roll half of pastry to ⅛-inch thickness on a lightly floured surface.
  5. Place in a 9-inch pie plate; trim off excess pastry along edges and set to the side.
  6. Combine cactus dice (nopalitos) and next three ingredients; mix well by hand.
  7. Spoon filling evenly into pastry shell, and dot with butter.
  8. Roll remaining pastry to ⅛-inch thickness; cut into ½-inch strips and arrange into lattice;
  9. Fold edges under and flute into a pretty edge.
  10. Bake for 50–60 minutes.
  11. Garnish with slice of prickly pear fruit, if desired.