Pineapple & Lime Pie


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

Mighty Spice Express Cookbook

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

  • About

Right now, I am in love with America, and this pudding was inspired by the American classic, key lime pie. I have used pineapple, with a hint of chilli, instead of the traditional lime, plus a no-bake biscuit base to make it quick.


  • 110 g/ oz butter
  • ½ pineapple
  • 30 g/1 oz demerara sugar
  • a pinch of crushed chilli flakes
  • 140 g/5 oz digestive biscuits
  • 400 ml/14 fl oz/generous cups double cream
  • 2 tbsp icing sugar
  • ½ lime


PUT 80G/ oz OF THE BUTTER in a small saucepan over a medium heat and the remaining butter in a small frying pan over a medium heat.

WHILE THE BUTTER MELTS, cut the top and bottom off the pineapple, then stand it upright on your chopping board. Slice off the skin, cutting downwards from top to bottom. Carefully cut out any pieces of skin left on the fruit. Cut the pineapple half in half lengthways, then slice off the woody core so that you are left with the soft fruit. Cut the pineapple flesh into small pieces and add them to the small frying pan. Add the demerara sugar and a pinch of chilli flakes. Mix well and cook for 8–10 minutes, shaking the pan occasionally, until the pineapple starts to soften and the sauce has thickened. Remove from the heat and leave to one side to cool a little.

PUT THE BISCUITS into a food processor and blend into a fine powder while the pineapple cooks. Tip into a mixing bowl and pour over the melted butter from the small saucepan. Mix well. Line the base and sides of a 19cm/7½in springform cake tin with baking parchment and press the biscuit mix into the base, using the back of a spoon. Put the cake tin into the fridge to chill while you whisk the cream.

POUR THE CREAM into a large mixing bowl and add the icing sugar. Zest in the lime, squeeze in the juice, then whisk into firm peaks. Remove the cake tin from the fridge and fill with the cream. Top with the pineapple pieces, drizzle over the sauce from the pineapple, then open the side of the cake tin, remove the paper and serve.