A recipe from Grandma November 30, 2009Posted by croissantandbagel in desserts.
Mum and dad have gone away, leaving Little Sister and I at home. Little Sister doesn’t tend to cook so I have been flipping through books to find recipes to make so that we don’t starve (or live on take-away Chinese and pizza from down the street). Mum has folders and folders of cut out recipes (badly organised), some of which go back to 1982- thats older than me!
While doing this I found Grandma’s pineapple chiffon pie recipe, which was the dessert at many family festivities. She eventually stopped catering for these events, but i still remember eating it outside at her house. My grandmother had a notorious sweet tooth and I guess she passed that love of making desserts on to me. The written in her school teacher’s writing and must have been handed down because it says to cook the custard on the fire.
The original was served in a bowl lined with crushed cornflakes and sugar. I edited the presentation a bit, but next time I will have to thicken the mixture as some of it ran out of the bottom. She used to serve it with mounds of whipped cream but i finished it off with pineapple jelly. I ran out of time so I used packet jelly, but I think a slightly tarter layer (lime or maybe fresh pineapple juice?) would lift it.
Grandma’s pineapple chiffon pie
- Place 4 cups of cornflakes, 1/2 cup sugar and 1/2 cup melted butter in a blender. Mix until cornflakes are crushed.
- Line pie dish with mixture and compress it with the back of a spoon (I used cake rings with no bottom and created a crust a few millimeters thick)
- 2 egg yolks
- 1/4 cup sugar
- bare 1/2 cup pineapple juice
- 3/4 cup crushed pineapple (you may need to chop it up further in a blender)
- 1 dessertspoon of gelatine dissolved in 8 tbsp cold water
- 2 egg whites
- 1/4 sugar
- Mix egg yolks, 1/4 cup sugar, pineapple juice and pineapple in a saucepan over medium heat.
- Stir constantly until it thickens
- Add gelatin mixture and leave to cool.
- Beat egg whites until they form stiff peaks and gradually add sugar.
- When custard mixture is cooled, mix 1/3 of the egg whites in with it and then mix the custard mixture with the rest of the egg whites.
- Pour into pie dish/molds and place in the fridge.
- Meanwhile, make jelly and place in fridge until cool and just starting to set.
- Spoon jelly on top of custards.