Preparation time: 45 min.
Servings: 4
INGREDIENTS
3.5 oz of sugar
1 biscuit package
2 eggs
3 tbsp. of corn starch
1 tbsp of butter
9 oz of pineapple in syrup
PREPARATION
First prepare the pineapple cream, placing the syrup in a saucepan over flame and add the corn starch previously dissolved in a little of milk, water or syrup. You should achieve a creamy consistency; add more corn starch if necessary.
Once you have the cream, add the egg yolks and stir to avoid cooking them. Place the pineapple slices in the mixer bowl and process until achieving a pastry with the pineapple.
Place in a round, buttered mold as following: First the pineapple cream (you must pout it hot so it doesn
t curdle in the saucepan but in the mold), then cover with the biscuits (Madeleine, ladyfingers, etc) and then add the pineapple puree.
Lastly, whip the egg whites to stiff peaks with the mixer and add sugar until achieving a stiff paste or consistent meringue. Cover the last layer of the pie with this meringue using a pastry bag.
Place in the oven at 360° F until they are lightly golden. Place in the fridge to take consistency. Beware since the mold usually leaks a few drops.
