A traditional Samoan desert. Recipe given from a family member - Moniki Miller. It has been tweeked a little to fit the glass dish.
Preheat the oven to 180 degrees.
4 cups of self raising flour
4 egg yolks (the yellow part of the egg :)
(Rule for this dish: For each cup of flour you use, you must add 1 egg yolk)
1 cup of milk
1 cup of sugar
150g of butter
Method: Mix the flour and sugar. Add the butter and mix it in using your hands. The mixture should feel and look like crumbs. In a separate bowl, or cup, mix the eggs together with the milk thoroughly. Combine both mixtures until you have a dough. Knead the dough for 1 minute.
Butter the casserole dish lightly, then place the dough around the outer part of the dish, before covering the base. Place in the oven and allow it to cook for 20-30mins, or until its golden brown.
Bring 6 cups of water to the boil.
While that is boiling, combine 150grams (half a pack) of custard with 4 cups of cold water. Mix this well.
Pour 1 cup of sugar in the pot with boiled water and mix it well. Add 1 x 440grams of crushed pineapple while stirring. Add custard mixture and keep stirring so that it doesnt stick to the bottom of the pot. Once the filling starts to thicken, add 1 cup of milk. Keep stirring, and take the pot off the stove, when you think it is thick enough.
Poor this in the centre of the crust. Let the custard set overnight or allow up to 3 hours for it to cool down in the fridge. This will be enough time for it to cool down to allow cream to sit on it without melting.
Mix 2 tablespoons of sugar and 1 x 500ml of cream to the consistency of your liking.
When the filling has cooled down, put cream on top of the pie and spread across evenly. Add crushed peanuts or peaches on top to garnish, and enjoy :D