Ingredients

• For crust:
• 300 g Marie or other unsalted biscuits
• 1 tbsp - melted butter
• 1 tbsp - icing sugar
• For filling:
• 1 cup - chopped canned pineapple
• 1 cup - drained syrup
• 1.5 tbsp - corn flour
• Few drops yellow colour
• 1/4 tbsp - pineapple essence
• For topping:
• 1 cup - fresh cream
• 2 tbsp icing or ground sugar

How to Make Pineapple Pie

• 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.
• 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.
• Method for 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 on to filling to cover and form peaks all over.
• Chill for 3-4 hours before serving.