Sāmoan Paifala Pineapple Pie

INGREDIENTS

125 grams butter
½ cup sugar
2 egg yolks
1½ cups plain flour
4 25g can pineapple pieces or
crushed pineapple
1 ½ cups milk
1 cup sugar
½ cup custard powder
300 millilitres cream
1 can peaches (optional)
crushed peanuts (optional)

METHOD

Preheat the oven to 180°C. Grease the base and sides of a pie dish, or ovenproof dish.

In a large bowl, beat the butter and ½ cup of sugar, stir in the egg yolks, and mix well.

Gradually add in the flour, then knead the mixture in the bowl with your hands until it comes together.

Turn mix out onto the bench and knead lightly to a smooth dough that doesn’t stick to your hands.

Break the dough into pieces and, starting at the rim of the dish, press the dough onto the sides and base until completely covered.

Use the back of a spoon to smooth the dough out as best you can and prick all over with a fork.

Bake for 30 to 35 minutes or until golden brown.

Pour pineapple into a sieve over a bowl, collecting the juice. If using pineapple pieces, crush lightly with a masher to make chunks smaller.

Measure the juice and add enough water to make 1½ cups.

Add liquid to a large saucepan, and heat with 1 cup of milk and ½ cup of sugar. Stir and bring to the boil.

In a small mixing bowl, combine the custard powder and the remaining milk, and mix until smooth.

When the liquid has boiled, reduce the heat and whisk in the custard mixture, stirring continuously until it starts to thicken.

Add the drained pineapple and stir. Simmer, stirring until the mixture is thick.

Pour into the baked case and, once cool, chill in the fridge until set.

To serve, whip the cream and spread thickly over the top. Decorate with canned
peaches and/or crushed peanuts.