Remember the old Lemon Meringue Pie well this is the same but using pineapple and it is so delicious .

• Easy
• 0:30 Prep
• 4 Servings

Recipe by Australia's Best Recipe​

Ingredients​

• 1 sheet shortcrust pastry (purchased or homemade see below for my recipe) shop bought is good
• 1 x 400 g can crushed pineapple (in syrup or natural juice)
• 1/4 cup custard powder
• 1 1/2 cups milk
• 4 egg whites
• 4 tablespoons caster sugar
• 1/4 teaspoon cream of tartar

METHOD

1. Lightly grease a 20 cm tart dish and line with pastry. Prick base with a fork and bake at 180C for 12 minutes until golden. Remove and cool.
2. Meanwhile, gently boil pineapple with the liquid in a saucepan. Remove and cool completely.
3. Mix custard and milk until smooth and add to the cooled pineapple. Stir over low heat for 10-15 minutes to thicken. Pour into pastry shell.
4. Meringue: Whisk egg whites until stiff peaks form. Stir in cream of tartar, mix some more.
5. Gradually whisk in caster sugar bit by bit, continue whisking until smooth and glossy. Spread on top of pie.
6. Bake at 200°C or 180°C fan-forced for approximately 10 minutes until golden.
7. Refrigerate for 2 hours until set.

NOTES​

As an alternative, you can forgo the meringue by transferring the pie straight to the fridge once the pineapple mixture has been poured into the shell, then when set, it can be topped with whipped cream instead.

Below is the shortcrust pastry I use for most pies . Below also shows different cooking methods eg Meat pie is also cooked with filling where as the Pineapple Meringue is cooked without filling .

It looks long but isn't, because there are different cooking times added

SHORT CRUST PASTRY

• 1 1/4 cups flour flour
• 2 tsp white sugar (skip if making savoury pie)
• 1/2 tsp salt
• 115g / 8 tbsp unsalted butter , cold, cut into 1cm/ 1/3" cubes
• 2 1/2 tbsp ice cold water

Instructions​

MAKE DOUGH:​

• Pulse Dry: Place flour, sugar and salt in food processor. Pulse twice to combine.
• Cut in butter: Scatter butter across surface. Pulse 5 times until the largest pieces are the size of chickpeas.
• Add chilled water: With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
• Form crumbs: Keep blitzing for 10 seconds until crumbs form (also see video). Pinch between fingers – they should stick and form a dough.
• HAND option: Whisk flour, sugar and salt in large bowl. Rub butter into flour with tips of fingers until it resembles crumbs – it should look the same as using a food processor. Then mix in cold water with rubber spatula, then proceed with steps below.
• Form disc: Tip crumbs out onto work surface, bring together into dome (don't knead), pat into 2cm/ 4/5" thick disc.
• Chill: Wrap in clingwrap then refrigerate 1 hour (up to 2 days, otherwise freeze).

ROLLING OUT:​

• Dust with flour: Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, dust rolling pin with flour.
• Roll out: Roll out into round that's 10cm/4" larger than 22.5cm/9" pie tin. Patch up and roll over cracks as necessary
• Transfer to pie dish: Gently roll the pastry so it wraps around the rolling pin. Unroll it over the pie dish.
• Drape pastry into pie tin (do not stretch/pull, causes shrinkage).
• Trim: If making a pie with NO LID then trim edges with scissors leaving a 1 cm / 2/5" overhang. If making a pie with a lid (like a meat pie) then trim edges so they align with the edge of the pie tin (ie no excess overhang).
• Tuck excess under, if appliable (ie per step above, if making a no lid pie). Then crimp or decorate edge as desired.
• Refrigerate: Put pie crust in the freezer for 15 – 30 minutes (while oven heats up). This helps prevent shrinkage, firms up the butter again (flakiness!) and helps to ensure decorative crimped edges remain in tact.
• Baking options (Note 4) – Blind bake the pie crust if it will be baked once filled (eg  Meat pir). Fully bake the pie crust if it will not be baked once filled.
  

  BLIND BAKE (PAR-BAKE, NOTE 4):​

  Preheat oven to 200°C/ 180°C fan-forced
  Line & weigh down: Place 2 large pieces of parchment/baking paper crosswise over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 2)
  Bake 1 covered: Bake for 15 minutes, then remove from oven.
  Bake 2 uncovered: Use excess paper to CAREFULLY remove hot beads, then return to oven for 5 minutes or until base is light golden (doesn't need to be 100% cooked though).
  Cool: Remove from oven. Cool 15 minutes in the pie tin before filling (another measure to avoid soggy base).
  

  FULLY BAKED OPTION (NOTE 4):​

  Follow directions per Blind Baking steps above BUT bake at 190°C/ 170°C fan-forced covered with baking beads for 25 minutes, then 15 minutes uncovered until golden. Fully cool before filling.
  

  FILL:​

  Fill and bake per directions of chosen pie filling . The par baked pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

 

[Jofox]

Thank you for such helpful step by step instructions about the pastry. So informative and very clear.

 

[NotNats]

My 10 yr old granddaughter thanks you - she loves pineapple.

 

[anouch]

Thanks for this recipe Suzanne rose,,definitely a must have