Thursday, 18 November 2010

Pineapple Meringue Pie


To serve 8 - 10 persons

Egg white    :    4
Castor sugar    :    1½ cup
Salt    :    ¼ tsp
Tartar cream    :    a pinch
Vanilla    :    ½ tsp


Mashed pineapple     :    3 cups
Yellow of egg    :    4
Lime peels    :    1 tsp
Cream    :    1½ cup  
Gelatin    :    2 dessert spoon
Lime juice    :    1 tbsp
Castor sugar    :    ½ cup


Beat white of egg with tartar cream and salt till it foams.
Add sugar and mix well.
Add vanilla and beat well.
Smear salad oil in a 9" pie vessel.
Stack the    meringues in the pie vessel.
Let the sides be higher than in the centre.
With the left over meringue design stars by filling an icing bag with meringues at the edges.
Bake in an oven at 300*F or for an hour.
Remove it from the oven and let it cool.


Mix mashed pineapple, gelatin, ¼ cup sugar and set aside for 10 minutes.
Beat yellow of egg with ¼ cup sugar to form a cream.
Mix with mashed pineapple and boil on a medium flame, till thick.
When the contents are half set, let it cool and fold cream.
Pour the contents over the baked meringues.
Decorate with cream and walnuts.

Note :  If fresh pineapple is not available, use tinned pineapple with syrup.

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