Pineapple & LIME PIE
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A no-bake dessert inspired by Key lime pie, featuring a buttery biscuit base, whipped cream, and a sweet-tart pineapple topping with a hint of chili.
Ingredients
- 110 g butter
- 0.5 pineapple
- 30 g demerara (turbinado) sugar
- crushed chilli flakes
- 140 g digestive biscuits
- 400 ml double (heavy) cream
- 29.6 ml icing (confectioners’) sugar
- 0.5 lime
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.1 mg
- Iron: 0.11 mg
- Magnesium: 3.53 mg
- Phosphorus: 9.96 mg
- Potassium: 41 mg
- Zinc: 0.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 110 g butter
- 0.5 pineapple
- 30 g demerara (turbinado) sugar
- crushed chilli flakes
- 140 g digestive biscuits
- 400 ml double (heavy) cream
- 29.6 ml icing (confectioners’) sugar
- 0.5 lime
Let's Cook
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Step 1.
Put 80g of the butter in a small saucepan and the remaining 30g butter in a small frying pan or skillet. Place both over medium heat and let the butter melt.
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Step 2.
While the butter melts, cut the top and bottom off the pineapple. Stand it upright and slice off the skin from top to bottom. Cut out any remaining skin. Halve the pineapple lengthwise, then slice off the woody core. Cut the flesh into small pieces.
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Step 3.
Add the pineapple pieces to the frying pan with the melted butter. Add the demerara sugar and a pinch of crushed chilli flakes. Mix well and cook for 8–10 minutes, shaking the pan occasionally, until the pineapple softens and the sauce thickens. Remove from heat and set aside to cool slightly.
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Step 4.
While the pineapple cooks, put the digestive biscuits into a food processor and blend into a fine powder. Transfer to a mixing bowl and pour in the melted butter from the small saucepan. Mix well.
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Step 5.
Line the base and sides of a 19cm springform cake tin with baking parchment. Press the biscuit mixture into the base using the back of a spoon. Place the tin in the fridge to chill while you prepare the cream.
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Step 6.
Pour the double cream into a large mixing bowl. Add the icing sugar. Zest the lime over the bowl, then squeeze in the juice. Whisk until firm peaks form.
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Step 7.
Remove the cake tin from the fridge. Fill with the whipped cream. Top with the cooked pineapple pieces and drizzle over the sauce from the pan. Open the side of the tin, remove the paper, and serve.