pineapple cream pies

[cazzz1975]

does anyone know a good recipe for these cakes that are often sold at greggs?

[society]

Hi cazzz, don't know their recipe but I found this one and it's given five stars ratings so it must be good.

http://www.recipezaar...apple-Cream-Pie-43676


2 cups milk
6 tablespoons flour
1 pinch salt
3 egg yolks
3/4 cup sugar

1 (20 ounce) can crushed pineapple, drained
1 baked pie shell (8 or 9 inch)

Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.

Take off heat and add pineapple.

Put in pie crust and let cool in refrigerator.

Serve with whipped topping.

[cazzz1975]

Thank you for that link society, its certainly looks like a good one! x

[society]

I like this site too. Lots of feed-back good or bad, from people who've actually tried the recipes.

[craft1948]

I don't think we have a greggs.....

[cazzz1975]

not being funny nok you cannot get the little gits for love nor money, well not around here, they are my moms fave cake (and she rarely has cakes) I was hoping they would give me the recipe but no such luck, where I live they are sold out of them too soon

[cazzz1975]

yes I agree society, I love ones with reviews, this is also a good site

http://allrecipes.co.uk/

[alinana]

Pineapple creams are my favourites too. If you like those, you will like the following cheesecake - it's fab.

PINEAPPLE CHEESECAKE

8 digestive biscuits
1 lb curd cheese (medium fat soft cheese)
2 large eggs
1 dessertspoon cornflour
1 teaspoon vanilla essence
5 oz sugar
1 tin crushed pineapple
1 large or 2 small cartons soured cream

9" springform pan (loose bottom, buckle fastener on side)

Grease tin well. Crush biscuits and put in tin - press down with spoon on bottom of tin only. (please note, no butter or marg)

Empty tin of pineapple into sieve and allow to drain naturally - do not squeeze it.

Mix together cheese, cornflour, 2 whole eggs (not beaten), half teaspoon vanilla and 2and a half ozs of the sugar. Mix in pineapple.

Pour over biscuit base and bake at Gas 5 (or equivalent) for 20 minutes. It may still look a bit sloppy - don't worry, take it out anyway.

Leave to stand for at least 1 hour.

Mix together the soured cream, the other 2and a half oz sugar and the other half teaspoon of vanilla. Pour this over the cheesecake and smooth to edges.

Bake for a further 10 minutes.

Allow to cool and then chill in the fridge, preferably overnight.

As this cheesecake is very soft, do not try to remove it from the tin base - serve it from the base.

PS: You can use full fat or low fat soft cheese if curd (medium) is not available, but not cottage cheese. You’re probably better getting it from the cheese counter but make them weigh out exactly one pound.

PPS: Don’t worry if you leave it in the oven too long, it won’t matter – it’s very difficult to spoil this cheesecake.

Enjoy