How to make Cream Pineapple Pie(Pudding)

By Bhadresh Bundela


Introduction to Puddings

• Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat. Never boil gelatine. Only warm to dissolve. Safest is to heat the container over a hot griddle (tawa). Stir always.
• While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form.Keep in refrigerator till used.
• Puddings (at least of my kind) are a no hassles beauty. No hard and fast rules about ingredients. Don't grimace if any of the ingredients is missing. Just substitute, compromise and eureka! You'll come up with an original. Just stick to general norms for mixing of jellies, gelatine, whipped cream etc. You cannot go wrong.
• You can top with any sauce of your choice, if you like while serving or accompany it and let the guests pour to their liking. Ideal sauces may be chocolate, custard, orange, grape, caramel or just basic coloured sauce.
• Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
• Day old bread slices can be substituted for cake if cake is not available at hand.

Cream Pineapple Pie (Pudding)

Ingredients:
300 gm marie or other unsalted biscuits.
1 tbsp melted butter
1 tbsp icing sugar
1 tbsp pie plate
For Filling:
1 cup chopped canned pineapple
1 cup drained syrup
1 1/2 tbsp cornflour
Few drops yellow colour
1/4 tbsp pineapple essence

For Topping:
1 cup fresh cream
2 tbsp icing or ground sugar

Method:
Crust:
Use a grinder to crumble biscuits to fine crumbs. Add sugar and butter. If it feels too dry add a tbsp of milk.
Grease pie plate. Put mixture and press down evenly on base and sides. firm down the mixture. Allow to set firmly in freezer.
Filling:
Meanwhile take all ingredients of filling and heat in a heavy saucepan. Stir continuously. when thick take off from fire and cool.
Spread mixture onto the crust evenly chill to set.
Topping:
Over a bowl of chilled water beat the cream with a hand beater to incorporate air . Beat in small sharp upward strokes. Add sugar and gently mix till thick, light and fluffy. Spread onto filling to cover and form peaks all over.
Chill for 3-4 hours before serving.
Note:
If harder crust is desired bake blind lightly in a hot oven, before adding the filling. Let it cool and then proceed
Fresh pineapple may also be used. But it must first be sweetened and softened in sugar water for some time.

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http://cookingtipweb.blogspot.com/