Even if you're as full as a bull, you'll find extra space for a small slice of this pineapple pie for a perfect pudding.
Ingredients
- 400 g sweet short pastry
- 150 g white sugar
- 25 g cornflour
- 1 can crushed pineapple with juice
- 15 ml lemon juice
- 300 ml cream
- 10 g icing sugar
Instructions
- Preheat oven to 220°C
- Roll out pastry to line a pie dish or tray.
- In a medium saucepan, combine sugar, cornflour, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for just one minute.
- Cool slightly and pour mixture into your pastry-lined pie dish. Place in preheated oven and bake for 35 minutes or until pastry is golden and filling has set.
- Whip the cream with icing sugar. When pie has cooled completely, top it off with your whipped cream.