Pineap­ple and limon­cello sour cream pie

Living Etc - - ENTERTAINING / ETC -

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.

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