Recipe by Missy Wombat
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.
Top Review by Boatwright P.
Ingredients for base is Wrong! Don't know what recipe other reviewers used but if they had used this one it would of turned out terrible. Do not use this recipe if you want to make a nice pineapple pie. I suggest google Samoan pineapple pie to get nicer authentic recipe.
- 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 See How It's Made
- Heat the pineapple in a saucepan.
- Mix in the custard, 1 cup of sugar and the salt.
- Cook until thick stirring constantly.
- Remove from heat.
- Add the butter and mix in.
- Base: Cream the butter and suagar together and add egg yolks.
- Add sifted dry ingredients.
- Stir well.
- Roll out pastry and place into a large 13"x9" pan.
- Bake 20-25 minutes or until brown in a 350 deg F oven.
- Remove from oven and pour the pineapple mixture on top.
- Beat the egg whites in a separate bowl until frothy, add cream of tartar and sugar.
- Beat until stiff.
- Add to top of pineapple pie and bake until lightly browned in a 375 deg F oven.