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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is a classic from the Friendly Islands. It makes a huge amount but I tend to double the recipe, use a roasting dish as the pan...and it all goes. Great for big families, pot luck dinners. A Tongan treasure. Ingredients:
3 cups crushed fresh pineapple (canned will do) |
3 tablespoons custard powder |
1 cup sugar |
1 pinch salt |
2 tablespoons butter |
1 cup sugar |
1/2 cup butter |
2 cups flour |
2 teaspoons baking powder |
4 -5 egg yolks |
5 tablespoons sugar |
1/2 teaspoon cream of tartar |
4 -5 egg whites |
Directions:
1. Heat the pineapple in a saucepan.
2. Mix in the custard, 1 cup of sugar and the salt.
3. Cook until thick stirring constantly.
4. Remove from heat.
5. Add the butter and mix in.
6. Cool.
7. Base: Cream the butter and suagar together and add egg yolks.
8. Add sifted dry ingredients.
9. Stir well.
10. Roll out pastry and place into a large 13 x9 pan.
11. Bake 20-25 minutes or until brown in a 350 deg F oven.
12. Remove from oven and pour the pineapple mixture on top.
13. Beat the egg whites in a separate bowl until frothy, add cream of tartar and sugar.
14. Beat until stiff.
15. Add to top of pineapple pie and bake until lightly browned in a 375 deg F oven.
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