Quick Pineapple Cream Pie

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Hard

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  • 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.