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Wednesday, January 16, 2008

Pineapple Meringue Pie

This is a different version of Lemon Meringue Pie and I think it is even better. I have been serving this dessert up for years and every time I make it my guests always want the recipe for it. I'm not sure who gave my mum this recipe but it is certainly a winner. Serve with whipped cream. It is just as yummy hot or cold.


1 cup SR flour
1 tablespoon butter
1 tablespoon sugar
2 egg yolks
little milk
Sift flour and rub butter into it. Add all other ingredients and combine well. Roll out on well floured surface and place in a baking dish. Bake in a moderate oven until golden brown. While this is cooking, make your filling.
1 tin of crushed pineapple (can be either sweetened or in natural juice)
2 tablespoons custard powder
Drain the juice from pinapple and gradually add it to the custard powder. When well blended, add the pinapple and place in saucepan over a low heat until mixture boils and thickens. You need it to be a really thick mixture. While this is slightly cooling, make up the meringue mixture.
4 egg whites
4 tablespoons sugar
Beat together with an electric mixer until stiff.
Spread your filling over the pastry base and then then spread the meringue over this. Bake in a moderate oven until the top browns slightly. Don't overcook as you want this to be a very soft meringue.