FOR CRUST
300 g Marie or other unsalted
-biscuits.
1 tb Melted butter
1 tb Icing sugar
1 tb Pie plate
-FOR FILLING-
1 c Chopped canned pineapple
1 c Drained syrup
1 1/2 tb Cornflour
Few drops yellow colour
1/4 tb Pineapple essence
-FOR TOPPING-
1 c Fresh cream
2 tb Icing or ground sugar
Crust:
Use a grinder to crumble biscuits to fine crumbs. Add sugar and
butter. If it feels too dry add a tbsp of milk.
Grease pie plate. Put mixture and press down evenly on base and
sides. firm down the mixture. Allow to set firmly in freezer.
Filling:
Meanwhile take all ingredients of filling and heat in a heavy
saucepan. Stir continuously. when thick take off from fire and cool.
Spread mixture onto the crust evenly chill to set.
Topping:
Over a bowl of chilled water beat the cream with a hand beater to
incorporate air . Beat in small sharp upward strokes. Add sugar and
gently mix till thick, light and fluffy. Spread onto filling to cover
and form peaks all over.
Chill for 3-4 hours before serving.
Note:
If harder crust is desired bake blind lightly in a hot oven, before
adding the filling. Let it cool and then proceed
Fresh pineapple may also be used. But it must first be sweetened and
softened in sugar water for some time.
Yields
1 servings
