300 gm marie or other unsalted biscuits.
1 tbsp melted butter
1 tbsp icing sugar
1 tbsp pie plate
1 cup chopped canned pineapple
1 cup drained syrup
1 1/2 tbsp cornflour
Few drops yellow colour
1/4 tbsp pineapple essence
1 cup fresh cream
2 tbsp icing or ground sugar
Method for Crust
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.
Method for Filling
Meanwhile take all ingredients of filling and heat in a heavy saucepan.
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 onto filling to cover and form peaks all over.
Chill for 3-4 hours before serving.
If harder crust is desired bake blind lightly in a hot oven, before adding the filling. Let it cool and then proceed
Fresh pineapple may also be used. But it must first be sweetened and softened in sugar water for some time.