Sela's Pineapple Pie

Name: Sela's Pineapple Pie
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10-12 serving(s)
Ingredients: 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

(3)

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.

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READY IN: 1hr 25mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

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
¹⁄₂

cup butter
Base
2

cups flour
2

teaspoons baking powder
4 -5

egg yolks
Meringue
5

tablespoons sugar
¹⁄₂

teaspoon cream of tartar
4 -5

egg whites

DIRECTIONS

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.
Cool.
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.