Ingredients

• For Base:
• 1 packet - Marie or chocolate butter biscuits (as desired)
• 1 tbsp - butter, melted
• 1 tbsp - sugar, powdered
• For Filling:
• 1/2 - fresh pineapple
• 2 tbsp - sugar
• 1 drop - vanilla or pineapple essence
• 1 drop - yellow colour
• 1 tsp - cornflour
• For Topping:
• 1 cup - whipped topping
• or whipped sweetened cream

How to Make Quick Pineapple Cream Pie

• Put biscuits in a clean polythene bag. Hold mouth of bag, firmly in hand.
• Break biscuits inside bag, to crumbs, with help of rolling pin.
• Transfer to heat proof shallow pie dish.
• Mix in melted butter, sugar.
• Spread and press into place as a base for dish.
• Smoothen with back of tumbler, ladle or steel cup.
• Set in fridge till required.
• Chop peeled, and de-eyed pineapple into small pieces.
• Add sugar, heat over slow flame till water is exuded.
• Drain some water, cool, add cornflour, keep aside till required.
• Return pineapple to cook, when soft, add cornflour paste, stir.
• Stir and cook till mixture is thick, stir in colour and essence.
• Take off fire, cool to room temperature. To Proceed:
• Put filling in prepared base, spread evenly.
• Top all over evenly, or with swirls of cream.
• Chill for 2 hours before serving.
• Slice with pie cutter. Serve chilled.