Pineapple meringue pie recipe
information
Resist the temptation to remove the pie from the tin before it is completely cold as the biscuit case may crumble.
ingredients
175 g (6 oz) digestive biscuits, finely crushed
75 g (3 oz) butter, melted
75 g (3 oz) butter, melted
Filling
2 tablespoons custard powder
2 tablespoons sugar
375 g (13 oz) can crushed pineapple, well drained, with syrup reserved
2 large eggs, separated
100 g (4 oz) caster sugar
2 tablespoons sugar
375 g (13 oz) can crushed pineapple, well drained, with syrup reserved
2 large eggs, separated
100 g (4 oz) caster sugar
method
1. Mix the biscuit crumbs with the melted butter. Spoon into a loose-based 20 cm/8 inch sandwich or flan tin and press evenly and firmly over the base and up the sides. Cover and refrigerate for at least 30 minutes.
2. Heat the oven to 200°C (400°F) Gas 6.
3. Make the filling: in a small, heavy-based saucepan, mix together the custard powder and sugar. Stir in a little of the reserved pineapple syrup to make a smooth paste, then blend in the remainder. Bring gently to the boil, stirring constantly, then remove from the heat.
4. Allow the mixture to cool slightly, then beat in the egg yolks. Stir in the crushed pineapple. Spoon the pineapple mixture into the biscuit case and level the surface.
5. In a spotlessly clean, dry bowl, whisk the egg whites until they stand in stiff peaks. Whisk in the caster sugar, 1 tablespoon at a time, and continue whisking until the meringue is stiff and glossy.
6. Pipe swirls of meringue over pie or spread with a palette knife, then draw up into peaks. Bake in the oven for 10 - 15 minutes, until the meringue is golden brown. Leave to cool completely, [J] then remove from the tin and place on a serving plate. Serve at room temperature.
2. Heat the oven to 200°C (400°F) Gas 6.
3. Make the filling: in a small, heavy-based saucepan, mix together the custard powder and sugar. Stir in a little of the reserved pineapple syrup to make a smooth paste, then blend in the remainder. Bring gently to the boil, stirring constantly, then remove from the heat.
4. Allow the mixture to cool slightly, then beat in the egg yolks. Stir in the crushed pineapple. Spoon the pineapple mixture into the biscuit case and level the surface.
5. In a spotlessly clean, dry bowl, whisk the egg whites until they stand in stiff peaks. Whisk in the caster sugar, 1 tablespoon at a time, and continue whisking until the meringue is stiff and glossy.
6. Pipe swirls of meringue over pie or spread with a palette knife, then draw up into peaks. Bake in the oven for 10 - 15 minutes, until the meringue is golden brown. Leave to cool completely, [J] then remove from the tin and place on a serving plate. Serve at room temperature.
serving amount
makes 6 slices
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