A rich, delicious pie that originated in Liberia, West Africa. This recipe is tasty and light on a warm summer evening.
pastry for a two-crust pie (you can make your own favorite crus tor use any store brand)
1 cup sugar
1 tbls. lime or lemon juice (fresh)
2½ cups fresh pineapple (crushed or grated)
1 tbls. butter
Roll out on a floured surface one-half of the pastry crust and line an 8 - 9-inch pie plate with it. In a bowl, beat the eggs and sugar and lime or lemon juice until smooth. Blend the crushed or grated pineapple into this egg mixture and pour into the pastry shell.
Next roll out on a floured surface the other half of the pastry crust. Lay it over the top of the pie. Trim around the edge of the pie to get rid of any excess rust. Then go around the edge of the pie and press and flute the two crust edges together. Prick the top of the pie in several places with a fork.
Bake pie for 10 minutes at 425°F and then reduce the heat to 350°F and bake 35 minutes longer until the crust is lightly browned. Place on a rack to cool.
country : Liberia
course : dessert
source : African Cookery / Annette Merson