One of my all time favourites and a nice alternative for those who find a lemon meringue too tart.
00:30
00:20
00:10
Ingredients
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9 “ pastry shell
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1 can ( 450 g) crushed pineapple
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2 small eggs, separated
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2 Tb custard powder (Birds)
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2 Tb caster sugar
Directions
- Put pineapple, egg yolks and custard powder into saucepan.
- Mix well and stir over a moderate heat until thickened.
- Pour into pastry shell, cool.
- Beat egg whites until thick and gradually add sugar.
- Pile onto pineapple mixture.
- Place into hot over until lightly brown.
