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Pineapple Passionfruit Pie

Ingredients

    Crumb Crust

  • 250g plain sweet biscuits
  • 125g butter or substitute (melted)
  •  

    Filling

  • 1 tablespoon sugar
  • 1 dessertspoon gelatine
  • 3 eggs (separated) 
  • pulp 2 passionfruit
  • 1 x 440 g can GOLDEN CIRCLE Crushed Pineapple
  • 1 dessertspoon lemon juice
  • ¼ cup sugar extra
Measurements guide

Ingredients

    Crumb Crust

  • 250g plain sweet biscuits
  • 125g butter or substitute (melted)
  •  

    Filling

  • 1 tablespoon sugar
  • 1 dessertspoon gelatine
  • 3 eggs (separated) 
  • pulp 2 passionfruit
  • 1 x 440 g can GOLDEN CIRCLE Crushed Pineapple
  • 1 dessertspoon lemon juice
  • ¼ cup sugar extra
Measurements guide

Ingredients

    Crumb Crust

  • 250g plain sweet biscuits
  • 125g butter or substitute (melted)
  •  

    Filling

  • 1 tablespoon sugar
  • 1 dessertspoon gelatine
  • 3 eggs (separated) 
  • pulp 2 passionfruit
  • 1 x 440 g can GOLDEN CIRCLE Crushed Pineapple
  • 1 dessertspoon lemon juice
  • ¼ cup sugar extra
Measurements guide

Method

Crumb crust: crush biscuits finely, combine well with melted butter. Press evenly over base and sides of greased 20cm or 23cm pie plate, refrigerate until firm.

 

Filling: combine sugar and gelatine in top of double saucepan, add undrained pineapple and egg yolks. Stir constantly over simmering water until mixture thickens slightly (approx. 10 minutes). Remove from heat, add passionfruit pulp and lemon juice – cool.

 

Beat egg whites until soft peaks form, add extra sugar gradually, beat until dissolved. Fold lightly into cold pineapple mixture.

 

Spoon into crumb case, spread evenly. Refrigerate 2 hours or until firm.

 

Decorate, if desired, with whipped cream and extra passionfruit pulp.

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