Prep 40 mins
Cook 45 mins
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.
- 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
- 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.
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.
Amazing dessert! I made this for my weekly ladies gathering, and it was a hit! I drained my cans of pineapple rings, used half the amount of liquid in the filling, as well as extra 1 tsp custard powder, then followed Pikake21's suggestion of more butter ( 3 Tbsp) and 1/2 tsp vanilla once the filling was thickened and off the heat. By mistake, combined the crust ingredients wrong, but it was still easy to roll out btwn parchment and baked up fine. Next time, and there WILL be a next time, I would line the baking pan with foil, to facilitate getting the crust out of the baking pan when serving. Thank you Missy Wombat for posting!
Very much the "Tongan" version of pineapple pie :) The meringue keeps the pineapple filling moist...you can add a bit more butter to the filling (as I did), and also a couple of dashes of vanilla. I prefer this crust, but some like it with an angel food cake-type base. Thank you for posting this lovely recipe, Missy Wombat!