A delicious eggless pineapple custard pie preapared without shortcrust pastry.Instead of using shortcrust pastry for the pie crust, using biscuits is a short cut method.
I tried this pie with rusks instead of biscuits and thick brown rice flakes instead of oats for the pie crust.It came out nicely with crispy brown crust and tastes heavenly.If you are going to try with oats and biscuits take the same quantity as that of rusk and aval / thick rice flakes.
INGREDIENTS
Rusk -200gms
Thick rice flakes/aval -3/4cup
Sugar -1/8cup
Melted butter or refined oil -1/4cup
Thick rice flakes/aval -3/4cup
Sugar -1/8cup
Melted butter or refined oil -1/4cup
FOR FILLING
Whipped cream - 1/2 cup (whip it with a tbsp of corn flour.)
Pineapple -2 cups
Pineapple -2 cups
Sugar -
¼ cup
Milk -1/2 cup
Vanilla Custard Powder -2 tbsps
Milk -1/2 cup
Vanilla Custard Powder -2 tbsps
FOR GARNISHING
Pineapple cubes and cherries
METHOD
Preheat you oven to 175 degree C
In a mixie jar powder the rusk, and add the rice flakes and
powder it finely.
Add melted butter or refined oil and mix till it resembles
bread crumbs.
Grease a pie plate and
transfer the powdered rusk mixture on to the pie plate.
Press it down gently to get even layer along the sides of
the pie mould and also the base of the pie plate.
Bake it for 10 to 15 minutes.
Meanwhile grind the pineapple pieces adding sugar, custard
powder and milk.
spread the whipped cream evenly on the top of the baked crust.
Pour the ground pineapple custard mixture on the top of the cream spread.
Tap the pie mould gently to get even spread.
Increase your oven temperature to 200 degree C and bake for
25 to 30 minutes.
Allow the pie to cool completely.
Garnish it with chopped pineapple cubes and cherries.
Pineapple custard pie is ready to serve.
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