Sela's Pineapple Pie

Missy Wombat's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 40 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

Pineapple topping

• 3 cups crushed fresh pineapple (canned will do)
• 3 tablespoons custard powder
• 1 cup sugar
• 1 pinch salt
• 2 tablespoons butter
• 1 cup sugar
• ½ cup butter

Base

• 2 cups flour
• 2 teaspoons baking powder
• 4 -5 egg yolks

Meringue

• 5 tablespoons sugar
• ½ teaspoon cream of tartar
• 4 -5 egg whites

Directions:

1. Heat the pineapple in a saucepan.
2. Mix in the custard, 1 cup of sugar and the salt.
3. Cook until thick stirring constantly.
4. Remove from heat.
5. Add the butter and mix in.
6. Cool.
7. Base: Cream the butter and suagar together and add egg yolks.
8. Add sifted dry ingredients.
9. Stir well.
10. Roll out pastry and place into a large 13"x9" pan.
11. Bake 20-25 minutes or until brown in a 350 deg F oven.
12. Remove from oven and pour the pineapple mixture on top.
13. Beat the egg whites in a separate bowl until frothy, add cream of tartar and sugar.
14. Beat until stiff.
15. Add to top of pineapple pie and bake until lightly browned in a 375 deg F oven.

Reviews

[Pikake21]

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!