Pineapple Marshmallow Pie
Pineapple Marshmallow Pie

Pineapple Marshmallow Pie

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1

Method

For the pastry: sift dry ingredients into bowl, rub in butter, mix to firm dough with beaten egg. Knead lightly on floured board, roll to 0.75cm thick. Line 23cm pie plate. Prick pastry with fork. Bake in 190°C oven for 15 minutes.   For the filling: place all the ingredients in saucepan and stir over heat until mixture boils. Cool slightly, pour into pastry case.   For the topping: dissolve gelatine in hot water, cool, add lemon juice. Beat egg white until thick, gradually add gelatine mix, then sugar, beating constantly until thick. Pile on to filling. Chill.    Serve with cream, ice cream or custard.
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