Pineapple Pie Recipe

Something sweet?, something easy?, something tasty?, something summery?
Oh yeah! Then you gotta try this...

Pineapple Pie

1 ready-made pie crust (or shortcrust pastry, or a cheesecake base)
400g tin condensed milk
300ml cream
435g can of crushed pineapple (or crush your own fresh pineapple if you have it)
1/2 cup lemon juice

Combine lemon juice and condensed milk in a bowl
Drain the juice from the pineapple and mix this into the milk mixture
Whip cream 'til stiff and fold this into the pineapple mixture
Pour it into your crust and chill in the fridge 'till set

Enjoy...
Seriously, what couldn't be easier?

Add shredded coconut and lemon zest for something a little more tropical tasting



Pineapple Pie Recipe

Apricot (fudge) Slice recipe with pictures

Apricot Slice

This no-bake Apricot Slice treat is a variation on a number of different recipes.

Basic Apricot Slice is great but you may as well indulge a sweet-tooth to the max if you're putting in some effort. 

That simply means adding white macadamia chocolate bits to the base and complimenting the whole thing with lemon and coconut icing.

For the base

250g butter

1 cup brown sugar

1 can condensed milk

2 cups dried apricots, chopped

2 packets plain (wine) biscuits, crushed

½ cup white chocolate, roughly chopped

Melt butter, brown sugar and condensed milk. 

You can melt it in a microwave proof dish for 2 minutes, stir and microwave another minute, then another - and another...

or stir in a heavy based saucepan over a low heat until it's a fudgy-brown colour and everything is melted

Chop up dried apricots

view chopping as active relaxation instead of a chore

add chopped apricots to melted butter, sugar and condensed milk mix

then add the crushed wine (plain) biscuits

If you don't have white chocolate bits, feel free to leave this step out

Press the mix you have just made into a tin (20cm x 30cm) - lined with greaseproof paper

I omitted this step of the greaseproof paper and had a difficult time getting the slice out of the tin once it had set. 

For the topping

100g butter

1½ cups Icing Sugar (lemon flavoured)

1-2 Tablespoons hot water

¼ cup coconut

grated lemon zest (to your own preference - or leave out if you don't have lemons handy)

Beat butter until fluffy and pale

Add icing sugar and water until light and fluffy

Spread over the slice

Sprinkle with coconut and (optional) grated lemon zest

put it in the fridge for 2 hours to set

Then cut into squares or slice as is and enjoy with a good cup of tea

Apricot  Fudge  Slice

There you have it - Apricot Fudge Slice... enjoy