Pineapple and limoncello sour cream pie
Serves 8 to 10
* 1 x 1.3kg pineapple, peeled, cored and chopped
* 385g caster sugar * 1 tablespoon lemon rind, finely grated * 60ml lemon juice * 60ml limoncello * 200g large sponge finger biscuits * 250g cream cheese, at room temperature * 1 teaspoon vanilla extract
* 700g Greek-style yogurt * 2 teaspoons powdered gelatine * 2 tablespoons boiling water * 250ml sour cream * 250ml single cream To make the syrup, place the pineapple,
220g of the sugar and the lemon rind and juice in a medium saucepan over a high heat. Bring to the boil and cook for 10-12 minutes, or until the pineapple is tender and the syrup has thickened. Remove from the heat and strain, reserving the syrup. Lightly crush the pineapple and refrigerate until cold. Add the limoncello to the reserved syrup and divide the mixture in half. Dip the sponge biscuits in one half of the syrup and line the base of a 25cm-round pie tin with them. Set aside.
Put the cream cheese, remaining sugar and vanilla in an electric mixer and beat for 8 minutes, or until pale and creamy. Scrape down the sides of the bowl, add 600g of the yogurt and beat until just combined.
Place the gelatine in a small bowl with the boiling water and stir to dissolve. Add the remaining yogurt and mix to combine. Add this and the chilled pineapple to the cream cheese mixture and blend until just combined. Pour over the sponge biscuits and refrigerate for 2-3 hours.
While the pie is chilling, place the remaining pineapple syrup in a small saucepan over a medium heat. Bring to the boil and cook for
4-6 minutes, or until very thick and syrupy. Allow to cool completely.
Place the sour cream and single cream in an electric mixer and whisk until thickened. Spoon the cream mixture over the pie and drizzle with the thickened pineapple syrup to serve.