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Pineapple Cream Pie

Golden Circle Pineapple Cream Pie Recipe
Golden Circle Pineapple Cream Pie Recipe

Ingredients

  • ¼ cup sugar
  • 3 tablespoons plain flour
  • ½ teaspoon salt
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 cup sour cream or evaporated milk
  • 2 tablespoons lemon juice
  • 2 slightly beaten egg yolks
  • 1 x 23cm pie shell (pre-baked)
  •  

    Meringue

  • 2 egg whites
  • 4 tablespoons castor sugar
  • little shredded coconut (optional)
Measurements guide

Ingredients

  • ¼ cup sugar
  • 3 tablespoons plain flour
  • ½ teaspoon salt
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 cup sour cream or evaporated milk
  • 2 tablespoons lemon juice
  • 2 slightly beaten egg yolks
  • 1 x 23cm pie shell (pre-baked)
  •  

    Meringue

  • 2 egg whites
  • 4 tablespoons castor sugar
  • little shredded coconut (optional)
Measurements guide

Ingredients

  • ¼ cup sugar
  • 3 tablespoons plain flour
  • ½ teaspoon salt
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 cup sour cream or evaporated milk
  • 2 tablespoons lemon juice
  • 2 slightly beaten egg yolks
  • 1 x 23cm pie shell (pre-baked)
  •  

    Meringue

  • 2 egg whites
  • 4 tablespoons castor sugar
  • little shredded coconut (optional)
Measurements guide

Method

Combine sugar, flour and salt in saucepan, add pineapple, sour cream and lemon juice. Cook, stirring, till mixture boils and thickens (2 minutes). Stir small amount of hot mixture into egg yolks, return to hot mixture, cook, stirring for 2 minutes. Spoon into cooled pie shell.

 

Prepare meringue with egg whites and castor sugar. Spread meringue over pie, spreading to crust. Sprinkle meringue with shredded coconut before baking.

 

Bake in moderate oven 180°C for 15 minutes.

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