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Categories:
eggs muscovado sugar all-purpose lemon juice fresh pineapple pie crust _____ egg sugar vanilla essence milk
Viewed: 1 - Published at: 5 years agoIngredients
- FOR THE PIE:
- 2 whole Eggs
- 3/4 cups Muscovado Sugar
- 3 Tablespoons All-purpose Flour
- 1-1/2 Tablespoon Lemon Juice
- 4 cups Fresh Pineapple, Diced
- 1 whole 20-23cm Pie Crust, Unbaked
- _____
- FOR THE TOPPING:
- 1 whole Egg
- 1/3 cups Sugar
- 1/2 teaspoons Vanilla Essence
- 2 Tablespoons Milk
- 2-1/4 cups Flaked Coconut
Method
- 1. Beat eggs slightly, mix in sugar. Amount of sugar could vary, depending on sweetness of pineapple.
- 2. Add flour and lemon juice to the creamed mixture and then fold in pineapple.
- 3. Fill an unbaked pie crust with pineapple mixture and bake in a preheated oven at 190°C for 35 minutes.
- 4. In the meantime, make the topping: beat egg with sugar until sugar dissolves, mix in vanilla essence, milk and flaked coconut.
- 5. Remove the pie from oven and cover evenly with coconut topping. Return to oven and bake about 20 - 25 minutes more, until topping is brown.
- Serve warm or at room temperature.
