Ingredients:

• For crust:
• 300 g Marie or other unsalted biscuits
• 1 tbsp – melted Butter
• 1 tbsp – icing Sugar
• For filling:
• 1 cup – chopped canned Pineapple
• 1 cup – drained syrup
• 1.5 tbsp – Corn flour
• Few drops yellow colour
• 1/4 tbsp – Pineapple essence
• For topping:
• 1 cup – fresh Cream
• 2 tbsp icing or ground Sugar

Method:

1. Use a grinder to crumble biscuits to fine crumbs. Add sugar and butter. If it feels too dry add a tbsp of milk.
2. Grease pie plate. Put mixture and press down evenly on base and sides.
3. Firm down the mixture.
4. Allow to set firmly in freezer.
5. Meanwhile take all ingredients of filling and heat in a heavy saucepan.
6. Stir continuously.
7. When thick take off from fire and cool.
8. Spread mixture onto the crust evenly chill to set.
9. Method for Topping
10. Over a bowl of chilled water beat the cream with a hand beater to incorporate air.
11. Beat in small sharp upward strokes.
12. Add sugar and gently mix till thick, light and fluffy.
13. Spread on to filling to cover and form peaks all over.
14. Chill for 3-4 hours before serving.

Recipe courtesy of Saroj Kering