Aww i hope you DO make this pie – and tell me what you think… Or how you’ve tweaked it yourself to make it even more AWESOME! lol
You’re welcome Ms DC 🙂
Kelly
11 years ago
U r so funny I love yr sense of humour….and the pie looks delish. Wen I see that jello looking filling straight away I think ‘the runs’ ….. lol… so I tend to steer clear…. I’m still to perfect the art of faausi or fausi… u get my drift. Lol. My dad’s is legendary….was always a hit !…keep blogging hehe… loving it xxx
Oh thank goodness. After a while I was thinking it might just be me who’s not into the jelly pineapple filling.. When you perfect faausi, can you please post up photos for us to see? It’s definitely on my list of dishes to try making, so anything I can pick from your brain, I will truly appreciate… 🙂 Yes I shall try my hardest to keep blogging lol xx
VIc
11 years ago
OMG! I LOVE you for this!!I can’t wait to make it ~
I’m still laughing at the “vague” old samoan lady instructions…..that’s what my mums whole recipe book sounded like…..and add to that her saying to me “e fua le vaai”….nice to know it wasn’t just my mum who expected you to know what she was talking about.
Lol that’s my favourite @ ‘fua le va’ai’… but it’s so true though. No matter how precise a recipe might be on paper, so many things could go wrong if the cook ain’t using her eyes and common sense, right? Omg.. now I really sound like my mom…. lol
Hi hamogeekgirl, got a couple of questions for you. First, at what temperature do you bake the crust and for how long? Second, is it heavy cream that you use? I’m prepping to try your recipe. Looks great! Thanks!
Hi Xine… I bake it at around 180 C (on a NZ oven), which is about 300 F (US ovens). It takes about 20 minutes for the crust to get nice and golden, but I always have my eye on the oven cause I’m prone to burning things 🙂
So the cream – for the filling, I use normal cream. In NZ, apparently that’s the same as whipping cream. This kind of cream is also fine for the topping (instead of meringue) but sometimes I like the topping to be extra thick and um creamy so you could try that with double cream (which according to Uncle Google has like double the fat content mmmm lol).
Awesome and thank you! Now, I know to use regular whipping cream instead of the heavy stuff. I will definitely let you know how it goes once I gather everything together. 🙂
Kristie
11 years ago
Thanks so much for this! I’m an Aussie girl married into a Samoan family and I got given the Samoan lady recipe too!
Hey Renata… so if you’re not doing the meringue topping, then you don’t have to do anything after you’ve put the filling in the crust. You just let it cool and set before you top it with whipped cream (if you want cream). Does that make sense?
So you just bake the crust, cook the custard, pour the hot custard into the crust and (if you’re not doing meringue) let it cool completely, top it with whipped cream and you’re done.
Hope that helps. Best of luck with your first attempt!
We just had our World Food Day also Renata you are a Maori back at our church of Australia Brisbane suburb of Bray Park in a church called Holy Spirit, where we had my mother’s who passed away on 4th of June 2014 family service and Funeral. And she was cremated where abouts in New Zealand you stay in South North etc, do you have a Facebook Account ka kite
Connie
11 years ago
For the pastry, do I use egg yolks or whole eggs. Thank you.
Hey Connie… For the pastry, you’d use the whole eggs … (egg whites only for the meringue, of course 🙂 )
Hope that helps!
Sesa
11 years ago
Hello….. Love this recipe because its very similar to my Auntys recipe…. I do have a question as to why some people use water to mix their custard filling instead of milk??
Hi Sesa.. thank you 🙂 I’m not sure why they use water. I know that the custard filling in the pineapple half moon pies uses water, so I’m thinking some of our elders figured they’d use that same filling mixture for the flat custard pies, just less water so that the filling could set more solid I guess? For me, though, it’s all about the smooth creaminess that comes with using milk (and a bit of cream lol) in the custard. Yummm…
Lizzy
10 years ago
Hi! I haven’t tried the recipe yet but I I just have one question pls. Can I use the same recipe for the custard cup pies?
Lizzy
10 years ago
Hi! I haven’t tried the recipe yet and I will but I just have one question pls. Can I use the same recipe for the custard cup pies?
I’ve never tried custard cup pies.. I don’t see that it should be a problem though to use this recipe for them. I would just make sure to make the crust dough thick enough if you’re hoping for the pies to hold together outside of the cup lol.. sounds yum! 🙂
Thankyou for this delish recipe to you and aunty Sarah, (I wonder if she’s my aunty Sarah?)….nah! We’re maori and aunty Sarah’s Solomon Islander!…..lols, no doubt the recipe is awesome I will place comment on final result, but I am thinking that my crust for Angela’s caramel slice will go wonderfully with your pie ingreds….. Thankyou very much from the bedggood household in Whangarei!…… : )
Karen joyce Witehira
10 years ago
Kia ora We just finish eating our pineapple pie was the Best, thank you my mum wanted a pineapple pie for dinner and I hadn’t made one before so I went on Internet, then you were the first one I sew on google. anyway I made it and it turn out the best pie I done and the only one i baked. thank you yummy yum yum…
Hello we just finish our pineapple pie was yummy, was the first pie I ever Baked and so proud of myself thank you,now thy want another one……
Maxine Prestwich
10 years ago
Hi hamogeekgirl! Okay, It has been a bit over a year since I asked questions because I was allegedly prepping everything to make this pie. Well, that obviously didn’t happen, but I finally made that pie today. Guess what? It was a hit! My husband and daughter, who have never had pineapple custard pie, loved it as did my mom. Awesome, awesome recipe! I used a different crust recipe because I didn’t have self-rising flour, but I followed the rest of your recipe. I even adjusted accordingly as you had recommended. I think the only thing I will do differently next time is make homemade custard just to see what it’s like. Anyhoo, a simple thank you does not convey how appreciative I am of you for sharing your family recipe, but thank you nonetheless!
So glad you tried it Maxine 🙂 Sorry about my own seriously delayed reply lol…
Luana
10 years ago
Hi I’m trying out ur recipe sounds nice. My crust sank to the bottom, what did I do wrong? I’m sure it will be just as nice as a slice but would be good to know for next time…..thanks Luana
Hey Luana.. I”m happy you tried it out. For the crust, do you mean the sides of the pan? That the crust didn’t quite stay up? Yeah that happens for me too when I don’t put enough of the dough on the sides. So now I like to chill the dough for a little while so it’s easier to work with, then I make sure the sides are covered right up to (and even a little bit over) the rim of the pan.
Also, if the dough seems a bit too greasy, just add a little more flour to help it keep its shape.
I made the pie and everyone loved it including me 🙂 very easy pie to make so happy thank you so much
Ola
10 years ago
Malo e lelei from an expat Tongan NZder living in Arizona! Tried out the pie and actually used the egg yolks in the custard filling (the traditional way of making real custard). Delish! Thanks for sharing your family recipie with those of us living far away from home. Hubby and I enjoyed the pie with a nice cuppa PG tips tea, and reminiscing about the good ol days and family gatherings. Fa’afetai lava! Ola
Shurlzzz
10 years ago
Malo e lelei the sounds very Yumm but I do have a question what is the half moon pie rescipe pls
Oh my goodness I’m going to have to try this. I just went to a baby shower yesterday where there was a beautiful pineapple pie. Usually I steer clear of gluten, dairy and refined sugar…. BUT for this I can make a few exceptions! 😉 My husband will be thrilled if I can nail this recipe!
Cathy Alphin
9 years ago
Hello from the US. This looks like a great dessert to make. Can you help me understand the recipe please. What is custard powder? Is it the Bird’s brand Here, for cream we have Half and Half (Half Cream, Half Milk) or Whipping Cream (high fat). What did you use? High fat or Lower fat? How much crushed pineapple do you add? The picture shows 3 cans. Do you drain the juice before adding it or put that in also? How many people does this make 1 9 inch pie or the rectangle pan in the picture that looks like it serves 20 (9×13 size). Thanks. Cathy
Hi Cathy… I do apologize for the delay in getting back to you (I also saw your message on Facebook). It’s been a hectic few months in my offline world, I’m only now beginning to catch up with this blog and comments. No you haven’t offended me lol I was getting around to you, I promise 🙂 … Okay, so some answers:
I use Edmonds Custard Powder. I checked the ingredient list online and it’s the exact same stuff as Bird’s Custard Powder.
While I currently live in NZ, I grew up in Hawaii so I’m familiar with US products. Yeah, half and half is not going to work quite the same as the cream we get here. Look for heavy cream or heavy whipping cream…
So this recipe is somewhat ‘flexible’? Like lots of old Samoan recipes are? lol.. You add as much crushed pineapple as you want 🙂 .. I think I used two cans, but I don’t remember what size cans those were. You see that photo up there of the custard mixture in the pot? (Diagonal to the image of the pineapple cans). Your mixture should look kind of like that … Next time I make a pie I’ll measure the pineapple I used (maybe), but for now…. you just need to trust yourself.
Oh, I didn’t drain the pineapple. I like the flavour of the juice in there…
How many people does this serve? What size people are you talking about? lol
You decide how big you want to cut your pie pieces and your guests will decide how many pieces they want to eat…lol Sorry Cathy, I don’t know the answer to this question. I’m not a chef. Just an enthusiastic Samoan eater 🙂
Sally
9 years ago
When the pie gets cold the crust gets soft why is that? I have used the same ingredients but it turns out soft when it’s cold but i really want it crisp and hard.
Hi Loli… I’m not sure what happened there. The first thing I loved about this recipe is that the crust was not soft and bread-y like other pies I’d had. You might want to tweak the balance between flour and butter maybe? Sometimes the brand of ingredients used will make a difference. Also, I learned something from lots of cookie baking that might help. Make sure the dough is nice and chilled and the oven is nice and hot (preheat to the correct temperature). That might help the crust keep its form and crispness.
Cathy
9 years ago
Your recipe looks great. I do need some help with it please. What size can is the pineapple? Do you use 2 cans (as in the picture above)? Do you drain the pineapple before adding it? Is the custard powder the same thing as Bird’s custard mix?
Hi Cathy, Bird’s is another brand. If that’s what’s available, use it. I think I used 2 20 oz cans of pineapple and am almost sure I did not drain them. If you asked about the type of cream to use, I had also asked and had been told to use whipping cream. Perhaps, you’ve already read the older posts, but you might be able to find additional answers or insight from them. I hope you get your answers, and best wishes with your baking. By the way, I did the meringue which I loved, but then, that’s how my family made this.
Cathy
9 years ago
Hi. Several of us have asked questions but no responses. Is this still a live blog???? I would really like to make your dessert but cannot without a better recipe. PLEASE !!Reply
Lauren
9 years ago
love this filling recipe!!! does this work for half moon pies??
Hi Lauren. Glad you like it. The filling for half moon pies is similar, but includes water,so it’s more gelatinous than creamy. That said, I’ve never tried making a half moon pie with this custard (no water) filling, so if you’re feeling adventurous, let us know how it goes :).
Cathy
9 years ago
Pleaseeeee respond to my repeated request for help with your recipe. Have I offended you in some way that you quickly answer others and I have been waiting since March?
Cathy
9 years ago
thanks for the additional insights. I’ll be making this soon as I have some Asian family members who are after me to make this.
I want to try this but need to know the exact measurements. What is the difference between milk and cream? How many cans of pineapple and what size?
Viv
9 years ago
I read your post last week and asked my husband if he would like me to make him a pineapple pie. He said to be honest I have never liked pineapple pie. I really don’t like the crust. Well I just made my husband this pineapple pie! He said it is the best he has ever tasted. He had 2 huge pieces. Thank you for sharing.
Elizabeth
9 years ago
Thank you so much for this beautiful, creamy recipe!!!! I have made it twice now, once for my daughters cultural shared lunch, and second was just today for to’ona’i considering it’s white Sunday! Both times, they were such a big hit!!!! Thank you so much again!
Vika
9 years ago
I’m going to make this, this weekend. I made your puligi last night and it was a HUGE hit with my family. Especially my sister whom usually, passes up the leftover tinfoil containers of puteni/puligi we usually get from poly feasts. My mom use to make this and all though it was good, it wasn’t my favorite as it was either too tart or the crust to filing ration was off. I can’t wait to make this for her.
chev
9 years ago
Love this recipe! About to make my 3rd pie this week. The only thing I found was that the pastry was too wet, I’ve had to add more flour both times.
Hi Chev.. I’m going to have to make this pie again very soon so I can figure out what’s happening with everybody’s pie crust not coming out like mine lol.. I just recently learned something (thanks Nigella Lawson!) about self-rising flour. Apparently it doesn’t keep its rising ability for very long. I’m wondering if that’s contributing to our different experiences with this crust.
Stay tuned for a bit of tweaking on this recipe 🙂
Frangipaan.
9 years ago
Just finished making this! So great. Thanks a lot. I found the base to be perfect and the custard to be great. As you say, you just have to tweak it to your own tastes. Thanks for sharing.
Josh
8 years ago
Mmmmmmmmmmmmmmm Thank you very much for uploading this recipe. We just made it tonight and man was it delicious….I think I may have to give some away as I know if it stays in my fridge I’ll be eating the whole lot of it in a few days lol.
Hi, I am so excited, my mother-in-law was from American Samoan from the Fa a muli family and gave me her recipe. Sadly she passed away many years ago and I never made the pie because I had a little trouble reading her writing. But now seeing your recipe I think I can follow hers with yours.
I am so so happy and can’t wait to make it and remember so many wonderful memories with my in-laws and my husband and his siblings fighting over her delicious pie. Thank you thank you so much!
Bernard Terry
6 years ago
I will have to try this one, it’s almost the same as a Pineapple slice we used to get at Samoa College, when I went there in the 70’s, I so miss the Samoan Food from those days. Faafetai lava
So the aunt I mentioned who owns this recipe? Her mother used to run a bakery near Samoa College back in the day, so who knows? This might actually be the exact same pie you’re remembering :).
Srikandi
5 years ago
Hello! I have’t tried this recipe yet but thank you for posting it!!! My family has never made these pies before, usually just a close family friend brings them but I’ve been wanting to make one for years, as well as for my partner. Thank you for the recipe, they will love it! 🙂
Thanks Srikandi. Please let us know when you DO try it 🙂
Kiwijo
5 years ago
Great recipe. I’m a Kiwi girl but have been living in Australia for 32 years now. Your recipe is so similar to mine. I taught myself how to make it because the ex’s family wouldn’t tell me all the details on how to lol. Funny thing though, once they tasted mine they would call me if they ever needed a pie for a special occasion. I used your recipient recently and received a lot of compliments. Faafetai. X
Made this pie, so easy and delicious. 1st time I made for my husbands Niuean family and they loved it! 2nd time I made it just coz. So simple, I just used my baker’s intuition and adjusted accordingly. Thank you thank you thank you!!!
Thank you for the recipe as it was my first time making it. Everyone from my church absolutely loves it so now I make it all the time. The best pai ive tasted ever!!! 😁
Coconut cream sounds yum. I haven’t tried it on top of a pineapple pie, but I do use coconut cream a lot with other dishes. I would suggest using only the thick part of the cream – so if you’re using canned coconut cream, maybe put the can in the fridge for a while to separate the cream from the liquid, then whip only the cream part.
I’d love to hear how it goes.
Jessi
1 year ago
Hey there!
My husband is half Samoan and I’ve started making this pie as a tradition for his birthday every year as I know he loves his Grandma’s homemade one so much. He absolutely loves when I make this recipe, so thank you for this!
I just had a question:
I cannot seem to get the crust right. My husband doesn’t mind at all but after 4 years of making it I want to perfect it haha. It always comes out more like a cake and I have to cut some of it out so it isn’t so thick. We live in NZ, what ingredients do you use and are you able to take me through your step by step process with this, like how long you chill for and such. I would appreciate it SO much. 🙂
Apologies for the late reply. It’s actually been a while since I’ve made this pie, so please bear with me. I will make it again soon then update this post (and leave a note for you here as well) with a step by step.
In the meantime, I’m in NZ too and I use the usual products we get at Countdown or Pak n Save.
…but now you got me wondering what could be the difference with our crusts, hmmm… lol
Mel
9 months ago
I’m not Samoan but my European mother didn’t leave coherent recipes for me to follow. Also, much as I try, I haven’t mastered her recipes since long ago I lost her measuring ‘cup’…(literally a coffee cup.) I’ll try your recipe and hope for the best.
Apologies for the late reply… I hope your pie making went well.
Ruta
1 month ago
Omg, best recipe I’ve seen and reminds me of when I was little and tagged along with grandma to lots of fa’alavalave hopefully I got that spelling right. I can’t wait to make it!! Will post a picture definitely
OMG! I’m going to make this. And will post up my pic..gosh. I’m hungry now LOL
Thanks for posting Ms Chi 🙂
Aww i hope you DO make this pie – and tell me what you think… Or how you’ve tweaked it yourself to make it even more AWESOME! lol
You’re welcome Ms DC 🙂
U r so funny I love yr sense of humour….and the pie looks delish. Wen I see that jello looking filling straight away I think ‘the runs’ ….. lol… so I tend to steer clear…. I’m still to perfect the art of faausi or fausi… u get my drift. Lol. My dad’s is legendary….was always a hit !…keep blogging hehe… loving it xxx
Oh thank goodness. After a while I was thinking it might just be me who’s not into the jelly pineapple filling.. When you perfect faausi, can you please post up photos for us to see? It’s definitely on my list of dishes to try making, so anything I can pick from your brain, I will truly appreciate… 🙂 Yes I shall try my hardest to keep blogging lol xx
OMG! I LOVE you for this!!I can’t wait to make it ~
And when you do, I’d LOVE to see a pic 😀
I’m still laughing at the “vague” old samoan lady instructions…..that’s what my mums whole recipe book sounded like…..and add to that her saying to me “e fua le vaai”….nice to know it wasn’t just my mum who expected you to know what she was talking about.
Lol that’s my favourite @ ‘fua le va’ai’… but it’s so true though. No matter how precise a recipe might be on paper, so many things could go wrong if the cook ain’t using her eyes and common sense, right? Omg.. now I really sound like my mom…. lol
Thanks for dropping by, Itea 🙂 .
Hi hamogeekgirl, got a couple of questions for you. First, at what temperature do you bake the crust and for how long? Second, is it heavy cream that you use? I’m prepping to try your recipe. Looks great! Thanks!
Hi Xine… I bake it at around 180 C (on a NZ oven), which is about 300 F (US ovens). It takes about 20 minutes for the crust to get nice and golden, but I always have my eye on the oven cause I’m prone to burning things 🙂
So the cream – for the filling, I use normal cream. In NZ, apparently that’s the same as whipping cream. This kind of cream is also fine for the topping (instead of meringue) but sometimes I like the topping to be extra thick and um creamy so you could try that with double cream (which according to Uncle Google has like double the fat content mmmm lol).
Would love to hear how your pie making goes. 🙂
Awesome and thank you! Now, I know to use regular whipping cream instead of the heavy stuff. I will definitely let you know how it goes once I gather everything together. 🙂
Thanks so much for this! I’m an Aussie girl married into a Samoan family and I got given the Samoan lady recipe too!
Gotta love the Samoan lady recipes lol guess it encourages everybody to get creative with their own cooking yeah? 🙂
Hi. How long do you bake this for if you are not making a meringue topping? Making this for a Church International Dinner – first attempt!
Hey Renata… so if you’re not doing the meringue topping, then you don’t have to do anything after you’ve put the filling in the crust. You just let it cool and set before you top it with whipped cream (if you want cream). Does that make sense?
So you just bake the crust, cook the custard, pour the hot custard into the crust and (if you’re not doing meringue) let it cool completely, top it with whipped cream and you’re done.
Hope that helps. Best of luck with your first attempt!
We just had our World Food Day also Renata you are a Maori back at our church of Australia Brisbane suburb of Bray Park in a church called Holy Spirit, where we had my mother’s who passed away on 4th of June 2014 family service and Funeral. And she was cremated where abouts in New Zealand you stay in South North etc, do you have a Facebook Account ka kite
For the pastry, do I use egg yolks or whole eggs. Thank you.
Hey Connie… For the pastry, you’d use the whole eggs … (egg whites only for the meringue, of course 🙂 )
Hope that helps!
Hello….. Love this recipe because its very similar to my Auntys recipe…. I do have a question as to why some people use water to mix their custard filling instead of milk??
Hi Sesa.. thank you 🙂 I’m not sure why they use water. I know that the custard filling in the pineapple half moon pies uses water, so I’m thinking some of our elders figured they’d use that same filling mixture for the flat custard pies, just less water so that the filling could set more solid I guess? For me, though, it’s all about the smooth creaminess that comes with using milk (and a bit of cream lol) in the custard. Yummm…
Hi! I haven’t tried the recipe yet but I I just have one question pls. Can I use the same recipe for the custard cup pies?
Hi! I haven’t tried the recipe yet and I will but I just have one question pls. Can I use the same recipe for the custard cup pies?
I’ve never tried custard cup pies.. I don’t see that it should be a problem though to use this recipe for them. I would just make sure to make the crust dough thick enough if you’re hoping for the pies to hold together outside of the cup lol.. sounds yum! 🙂
Thankyou for this delish recipe to you and aunty Sarah, (I wonder if she’s my aunty Sarah?)….nah! We’re maori and aunty Sarah’s Solomon Islander!…..lols, no doubt the recipe is awesome I will place comment on final result, but I am thinking that my crust for Angela’s caramel slice will go wonderfully with your pie ingreds….. Thankyou very much from the bedggood household in Whangarei!…… : )
Kia ora We just finish eating our pineapple pie was the Best, thank you my mum wanted a pineapple pie for dinner and I hadn’t made one before so I went on Internet, then you were the first one I sew on google. anyway I made it and it turn out the best pie I done and the only one i baked. thank you yummy yum yum…
Hi Karen.. wow that’s really exciting to hear. Thank you for trying this pie out. Well done, chef! I’m glad everybody liked it 🙂
Do you have a Facebook Account ka kite
Hello we just finish our pineapple pie was yummy, was the first pie I ever Baked and so proud of myself thank you,now thy want another one……
Hi hamogeekgirl! Okay, It has been a bit over a year since I asked questions because I was allegedly prepping everything to make this pie. Well, that obviously didn’t happen, but I finally made that pie today. Guess what? It was a hit! My husband and daughter, who have never had pineapple custard pie, loved it as did my mom. Awesome, awesome recipe! I used a different crust recipe because I didn’t have self-rising flour, but I followed the rest of your recipe. I even adjusted accordingly as you had recommended. I think the only thing I will do differently next time is make homemade custard just to see what it’s like. Anyhoo, a simple thank you does not convey how appreciative I am of you for sharing your family recipe, but thank you nonetheless!
So glad you tried it Maxine 🙂 Sorry about my own seriously delayed reply lol…
Hi I’m trying out ur recipe sounds nice. My crust sank to the bottom, what did I do wrong? I’m sure it will be just as nice as a slice but would be good to know for next time…..thanks Luana
Hey Luana.. I”m happy you tried it out. For the crust, do you mean the sides of the pan? That the crust didn’t quite stay up? Yeah that happens for me too when I don’t put enough of the dough on the sides. So now I like to chill the dough for a little while so it’s easier to work with, then I make sure the sides are covered right up to (and even a little bit over) the rim of the pan.
Also, if the dough seems a bit too greasy, just add a little more flour to help it keep its shape.
Let me know if you try it again, k?
I made the pie and everyone loved it including me 🙂 very easy pie to make so happy thank you so much
Malo e lelei from an expat Tongan NZder living in Arizona! Tried out the pie and actually used the egg yolks in the custard filling (the traditional way of making real custard). Delish! Thanks for sharing your family recipie with those of us living far away from home. Hubby and I enjoyed the pie with a nice cuppa PG tips tea, and reminiscing about the good ol days and family gatherings. Fa’afetai lava! Ola
Malo e lelei the sounds very Yumm but I do have a question what is the half moon pie rescipe pls
Oh my goodness I’m going to have to try this. I just went to a baby shower yesterday where there was a beautiful pineapple pie. Usually I steer clear of gluten, dairy and refined sugar…. BUT for this I can make a few exceptions! 😉
My husband will be thrilled if I can nail this recipe!
Hello from the US. This looks like a great dessert to make. Can you help me understand the recipe please.
What is custard powder? Is it the Bird’s brand
Here, for cream we have Half and Half (Half Cream, Half Milk) or Whipping Cream (high fat). What did you use? High fat or Lower fat?
How much crushed pineapple do you add? The picture shows 3 cans. Do you drain the juice before adding it or put that in also?
How many people does this make 1 9 inch pie or the rectangle pan in the picture that looks like it serves 20 (9×13 size).
Thanks. Cathy
Hi Cathy… I do apologize for the delay in getting back to you (I also saw your message on Facebook). It’s been a hectic few months in my offline world, I’m only now beginning to catch up with this blog and comments. No you haven’t offended me lol I was getting around to you, I promise 🙂 … Okay, so some answers:
I use Edmonds Custard Powder. I checked the ingredient list online and it’s the exact same stuff as Bird’s Custard Powder.
While I currently live in NZ, I grew up in Hawaii so I’m familiar with US products. Yeah, half and half is not going to work quite the same as the cream we get here. Look for heavy cream or heavy whipping cream…
So this recipe is somewhat ‘flexible’? Like lots of old Samoan recipes are? lol.. You add as much crushed pineapple as you want 🙂 .. I think I used two cans, but I don’t remember what size cans those were. You see that photo up there of the custard mixture in the pot? (Diagonal to the image of the pineapple cans). Your mixture should look kind of like that … Next time I make a pie I’ll measure the pineapple I used (maybe), but for now…. you just need to trust yourself.
Oh, I didn’t drain the pineapple. I like the flavour of the juice in there…
How many people does this serve? What size people are you talking about? lol
You decide how big you want to cut your pie pieces and your guests will decide how many pieces they want to eat…lol Sorry Cathy, I don’t know the answer to this question. I’m not a chef. Just an enthusiastic Samoan eater 🙂
When the pie gets cold the crust gets soft why is that? I have used the same ingredients but it turns out soft when it’s cold but i really want it crisp and hard.
My crust was soft like a cake, still yummy but I want a nice crispy hard crust?
Hi Loli… I’m not sure what happened there. The first thing I loved about this recipe is that the crust was not soft and bread-y like other pies I’d had. You might want to tweak the balance between flour and butter maybe? Sometimes the brand of ingredients used will make a difference. Also, I learned something from lots of cookie baking that might help. Make sure the dough is nice and chilled and the oven is nice and hot (preheat to the correct temperature). That might help the crust keep its form and crispness.
Your recipe looks great. I do need some help with it please.
What size can is the pineapple?
Do you use 2 cans (as in the picture above)?
Do you drain the pineapple before adding it?
Is the custard powder the same thing as Bird’s custard mix?
If you put the meringue on top it will spoil the custard.
Hi Cathy, Bird’s is another brand. If that’s what’s available, use it. I think I used 2 20 oz cans of pineapple and am almost sure I did not drain them. If you asked about the type of cream to use, I had also asked and had been told to use whipping cream. Perhaps, you’ve already read the older posts, but you might be able to find additional answers or insight from them. I hope you get your answers, and best wishes with your baking. By the way, I did the meringue which I loved, but then, that’s how my family made this.
Hi. Several of us have asked questions but no responses. Is this still a live blog???? I would really like to make your dessert but cannot without a better recipe. PLEASE !!Reply
love this filling recipe!!! does this work for half moon pies??
Hi Lauren. Glad you like it. The filling for half moon pies is similar, but includes water,so it’s more gelatinous than creamy. That said, I’ve never tried making a half moon pie with this custard (no water) filling, so if you’re feeling adventurous, let us know how it goes :).
Pleaseeeee respond to my repeated request for help with your recipe. Have I offended you in some way that you quickly answer others and I have been waiting since March?
thanks for the additional insights. I’ll be making this soon as I have some Asian family members who are after me to make this.
I want to try this but need to know the exact measurements. What is the difference between milk and cream? How many cans of pineapple and what size?
I read your post last week and asked my husband if he would like me to make him a pineapple pie. He said to be honest I have never liked pineapple pie. I really don’t like the crust. Well I just made my husband this pineapple pie! He said it is the best he has ever tasted. He had 2 huge pieces. Thank you for sharing.
Thank you so much for this beautiful, creamy recipe!!!! I have made it twice now, once for my daughters cultural shared lunch, and second was just today for to’ona’i considering it’s white Sunday! Both times, they were such a big hit!!!! Thank you so much again!
I’m going to make this, this weekend. I made your puligi last night and it was a HUGE hit with my family. Especially my sister whom usually, passes up the leftover tinfoil containers of puteni/puligi we usually get from poly feasts. My mom use to make this and all though it was good, it wasn’t my favorite as it was either too tart or the crust to filing ration was off. I can’t wait to make this for her.
Love this recipe! About to make my 3rd pie this week. The only thing I found was that the pastry was too wet, I’ve had to add more flour both times.
Sorry I meant dough not pastry lol.
Hi Chev.. I’m going to have to make this pie again very soon so I can figure out what’s happening with everybody’s pie crust not coming out like mine lol.. I just recently learned something (thanks Nigella Lawson!) about self-rising flour. Apparently it doesn’t keep its rising ability for very long. I’m wondering if that’s contributing to our different experiences with this crust.
Stay tuned for a bit of tweaking on this recipe 🙂
Just finished making this! So great. Thanks a lot. I found the base to be perfect and the custard to be great. As you say, you just have to tweak it to your own tastes.
Thanks for sharing.
Mmmmmmmmmmmmmmm Thank you very much for uploading this recipe. We just made it tonight and man was it delicious….I think I may have to give some away as I know if it stays in my fridge I’ll be eating the whole lot of it in a few days lol.
Hi, I am so excited, my mother-in-law was from American Samoan from the Fa a muli family and gave me her recipe. Sadly she passed away many years ago and I never made the pie because I had a little trouble reading her writing.
But now seeing your recipe I think I can follow hers with yours.
I am so so happy and can’t wait to make it and remember so many wonderful memories with my in-laws and my husband and his siblings fighting over her delicious pie. Thank you thank you so much!
I will have to try this one, it’s almost the same as a Pineapple slice we used to get at Samoa College, when I went there in the 70’s, I so miss the Samoan Food from those days.
Faafetai lava
Bernie
So the aunt I mentioned who owns this recipe? Her mother used to run a bakery near Samoa College back in the day, so who knows? This might actually be the exact same pie you’re remembering :).
Hello! I have’t tried this recipe yet but thank you for posting it!!! My family has never made these pies before, usually just a close family friend brings them but I’ve been wanting to make one for years, as well as for my partner. Thank you for the recipe, they will love it! 🙂
Thanks Srikandi. Please let us know when you DO try it 🙂
Great recipe. I’m a Kiwi girl but have been living in Australia for 32 years now. Your recipe is so similar to mine. I taught myself how to make it because the ex’s family wouldn’t tell me all the details on how to lol. Funny thing though, once they tasted mine they would call me if they ever needed a pie for a special occasion. I used your recipient recently and received a lot of compliments. Faafetai. X
You’re welcome! (10 years later… apologies for the late reply.) You got me craving some pineapple pie now.
Made this pie, so easy and delicious. 1st time I made for my husbands Niuean family and they loved it! 2nd time I made it just coz. So simple, I just used my baker’s intuition and adjusted accordingly. Thank you thank you thank you!!!
Gotta love that baker’s intuition 🙂
Thank you for the recipe as it was my first time making it. Everyone from my church absolutely loves it so now I make it all the time. The best pai ive tasted ever!!! 😁
I love that people are still trying this recipe 🙂 Thanks Vila!
Have you tried making the custard with full cream milk and egg yolks?
Not for this recipe – not yet! But I do make custard from scratch for other dishes, including as a pouring custard for puligi.
That’s a great idea, though. I’ll try making this pineapple pie with real custard soon!
I plan on making this recipe for my USO when he comes back from NZ but I plan on using coconut cream to top it would this work
Coconut cream sounds yum. I haven’t tried it on top of a pineapple pie, but I do use coconut cream a lot with other dishes. I would suggest using only the thick part of the cream – so if you’re using canned coconut cream, maybe put the can in the fridge for a while to separate the cream from the liquid, then whip only the cream part.
I’d love to hear how it goes.
Hey there!
My husband is half Samoan and I’ve started making this pie as a tradition for his birthday every year as I know he loves his Grandma’s homemade one so much. He absolutely loves when I make this recipe, so thank you for this!
I just had a question:
I cannot seem to get the crust right. My husband doesn’t mind at all but after 4 years of making it I want to perfect it haha. It always comes out more like a cake and I have to cut some of it out so it isn’t so thick. We live in NZ, what ingredients do you use and are you able to take me through your step by step process with this, like how long you chill for and such. I would appreciate it SO much. 🙂
Hi Jessi
Apologies for the late reply. It’s actually been a while since I’ve made this pie, so please bear with me. I will make it again soon then update this post (and leave a note for you here as well) with a step by step.
In the meantime, I’m in NZ too and I use the usual products we get at Countdown or Pak n Save.
…but now you got me wondering what could be the difference with our crusts, hmmm… lol
I’m not Samoan but my European mother didn’t leave coherent recipes for me to follow. Also, much as I try, I haven’t mastered her recipes since long ago I lost her measuring ‘cup’…(literally a coffee cup.) I’ll try your recipe and hope for the best.
Apologies for the late reply… I hope your pie making went well.
Omg, best recipe I’ve seen and reminds me of when I was little and tagged along with grandma to lots of fa’alavalave hopefully I got that spelling right. I can’t wait to make it!! Will post a picture definitely