Recipe may contain gluten, milk, soy, sesame and egg.
Here’s an excellent way to use up a can of condensed milk and a can on pineapple (plus a few other pantry staples). You mix everything together, pour into a muffin tray and as the pies bake, all the ingredients settle into their own layers.
4 eggs, separated
125g butter, melted, cooled, plus extra for brushing
200g (1 1/3 cups) plain flour, plus extra for dusting
395g can sweetened condensed milk
250ml (1 cup) milk
227g can crushed pineapple in juice
Icing sugar, to dust
5 Method Steps
Step 1Preheat oven to 180C/160C fan-forced. Brush twelve, 160ml (2/3 cup) Texas muffin pans with butter and lightly dust with flour.
Step 2Use electric beaters to beat egg(4 eggs, separated) yolks in a large bowl for 3 to 4 minutes or until very pale and thick. Add the butter (125g butter, melted, cooled, plus extra for brushing) and beat until combined. Add flour (200g (1 1/3 cups) plain flour, plus extra for dusting), beating until just combined. With the beaters on low speed, gradually beat in the condensed milk (395g can sweetened condensed milk) and milk (250ml (1 cup) milk) until well combined. Fold in the pineapple (227g can crushed pineapple in juice).
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Step 3Use clean beaters to whisk the egg whites in a bowl until soft peaks form. Fold one-third of the egg whites into the flour mixture. Fold in the remaining egg white, in two batches, until just combined.
Step 4Spoon the mixture evenly into the muffin pans. Bake for 20- 22 minutes or until the tops are firm but mixture is slightly wobbly. Set aside in the pan to cool completely.
Step 5Serve the pies dusted with icing sugar (Icing sugar, to dust).