Ingredients
- 1 packet pineapple jelly
- a tin of pineapple slices
- 1 cup pineapple syrup of the tin
- 1 tsp lemon juice
- 1 tbsp powdered sugar
- 1¼ cups (200gm) cream
- a few drops of yellow colour
- 3-4 glace cherries
- 115 gm butter
- 225gm (2¼ cups) maida (plain flour)
- 2 tsp powdered sugar
Instructions
- Cut butter into tiny cubes. Put the maida, sugar and butter in a mixer and blend till you get a mixture like bread crumbs. Alternatively, place all ingredients in a shallow bowl (paraat) and mix lightly with finger tips till it resembles bread crumbs.
- Knead to a firm, but smooth dough with just a little cold water, about 2-3 tbsp. Keep aside covered for 15-20 minutes.
- Roll out the dough to about 1/8” thickness and place in a greased loose bottomed flan dish. Press well to cover the whole base and a little on the sides. Prick well with a fork.
- Bake in a preheated oven at 200°C for 10-12 minutes. Keep aside.
- Sprinkle jelly on ½ cup boiling hot water kept in a pan. Mix well. Cool.
- Add 1 cup pineapple syrup. Keep in the freezer till partially set.
- Beat the jelly. Add cream, lemon juice, colour and essence. Beat well.
- Pour the mixture over the baked base. Refrigerate till firm and well set.
- Beat ¼ cup cream with 1 tbsp powdered sugar till soft peaks get formed.
- Decorate the pie with whipped cream, pineapple slices and glace cherries.