Pineapple Meringue Pie
|Canned crushed pineapple||450 Gram|
|Glucose biscuits||200 Gram|
|Eggs||2 , separated into yolks and whites|
|Castor sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
Crush the biscuits finely with a rolling pin. Mix in 60 gms. melted butter and press into the bottom of a 9" flan ring. Press the mixture into the bottom and sides of the flan ring with the base of a bottle or glass. Refrigerate.
Crush the canned pineapple and measure out 450 gms. Keep aside. In a small pan, combine 1/2 cup of water, 1/4 cup of sugar and 4 tablespoons of cornflour. Mix thoroughly. Add the rind and the pineapple and bring to a boil. Reduce heat and let it boil gently. Keep stirring for a couple of minutes. Remove from heat and quickly stir in 60 gms. butter and 2 well-beaten egg yolks. Mix well and allow to cool.
Place the egg whites in a separate bowl, add a pinch of salt and whisk well till they are white and creamy. Gradually add 1/3 cup castor sugar and whisk till stiff.
Pour the pineapple mixture into the prepared flan ring and cover it completely with the whisked egg white.
Bake in a pre-heated oven at 375Â°F for 10 minutes or till the top is lightly browned. Remove from oven and cool.