Thursday, 28 January 2016


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.


Rusk                                                     -200gms
Thick rice flakes/aval                              -3/4cup
Sugar                                                    -1/8cup
Melted butter or refined oil                      -1/4cup


Whipped cream                                      - 1/2 cup (whip it with a tbsp of corn flour.)
Pineapple                                                -2  cups
Sugar                                                     - ¼ cup
Milk                                                       -1/2 cup
Vanilla Custard Powder                            -2  tbsps


Pineapple cubes and cherries


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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