Pineapple meringue pie recipe

This recipe shows how to make your own homemade, buttery pastry which is the perfect base to this tropical flavoured dessert. With tangy pineapple, sweet meringue and a crumbly base, this dessert is really a really delicious after dinner treat. Serve with ice cream or cream for a luxurious end to your Sunday roast or for a mid-week pick me up.

Ingredients

For the pastry:

• 150g plain flour
• 75g butter

For the filling:

• 425g can pineapple pieces in juice, drained weight 250g
• 1tbsp cornflour
• 2 large eggs, separated
• Knob of butter
• 125g caster sugar

You will also need:

• 23cm loose-based flan tin

Method

1. To make the pastry: Sift the flour into a bowl and rub in the butter, then add 2tbsp cold water and mix with a round-bladed knife to a dough. Knead to a round, then roll it out and line the tin. Chill for 30 minutes.
2. Set the oven to 200°C/392°F/Gas Mark 6. Prick the pastry base, then line it with foil. Bake for 15 minutes. Take out the foil and bake for a further 8-10 minutes until it’s browned. Take out of the oven and turn the oven temperature down to 150°C/302°F/Gas Mark 2.
3. To make the filling: Put the drained pineapple in a pan and crush it with a wooden spoon. Add the cornflour made into a paste with 2tbsp of the fruit juice. Bring to the boil over a low heat. Take off the heat and quickly stir in the egg yolks with a knob of butter. Set aside.
4. To make the meringue: Whisk the egg whites until stiff. Whisk in half the sugar, then add the rest of the sugar, a tablespoonful at a time.
5. Spread the filling in the pastry case. Put the meringue on top, using a palette knife, and bake for 20-25 minutes until just tinged brown. Cool for about an hour before serving with cream, if you like.