pineapple pie

I've been wondering what to call the recipe book and have decided on 'Pomegranates, Pamplemousse and Pineapple Pie" .... so I had to put in a recipe for a pineapple pie, didn’t I?  This one took my fancy as with pineapple and coconut being the main ingredients it’s a bit like a pina colada in a pie and who could resist that!  It took a little perfecting as the original recipe I found was an American one and used some ingredients I hadn’t even heard of!  The recipe called for corn syrup and after a bit of research I used rice malt syrup but you could substitute it with golden syrup (which makes the pie a bit sweeter).  If you are feeling energetic you can make your own pastry - if you are using ready made make sure it’s a good quality one made with butter.  It’s a lovely tropical tasting pie which is great with cream or ice-cream.

Pineapple Pie

1 frozen pie crust

1/2 cup sugar

1/2 cup rice malt syrup OR golden syrup

3 tbsp plain

3 eggs

1/2 tsp salt

1 tin crushed pineapple OR 2 cups fresh pineapple chopped very fine

1 cup coconut flakes

a little melted butter

Preheat the oven to 175 degrees (160 fan-forced) and take the pie crust out of the freezer.

Whisk the sugar, flour, salt and syrup in a large bowl, and then add the eggs one at a time, whisking until they are well incorporated.  Add the vanilla and then stir the pineapple and coconut until they are well combined.  Pour the mixture into the pie crust, brush the top with melted butter and bake for 50 minutes.

Allow to cool completely before serving.