Easy Pineapple Pie with Digestive Biscuit and Oat Crust (Eggless)

Today is the sixth day of my Blogging Marathon, and I wanted to share a simple, comforting pie that came together quickly: a pineapple pie with a crisp digestive biscuit and oat crust. I used crushed digestive biscuits combined with oats as a shortcut for the base — a technique I’ve seen on several shows and wanted to try. The crust turned out crisp and lightly golden, while the pineapple filling remained soft and fragrant. They paired beautifully.

I apologize for the photographs — my camera has been acting up whenever I start the Blogging Marathon. I managed to improve the images slightly using Picasa, and I’m hoping to finish the rest of the marathon tomorrow without any more technical hiccups.

Ingredients

For the Crust

• Digestive biscuits – 200 g
• Rolled oats – 3/4 cup
• Sugar – 1/8 cup
• Refined oil – 1/4 cup

For the Filling

• Pineapple pieces – 1 cup
• Milk – 1/4 cup
• Vanilla custard powder – 1 tablespoon
• Eggless pastry cream – 3/4 cup
• Dark chocolate, grated for garnish

Method

1. Preheat the oven to 175°C (350°F).
2. Place the digestive biscuits in a mixer and grind to a fine powder. Add the rolled oats, sugar, and refined oil. Pulse until the mixture resembles coarse crumbs and holds together when pressed.
3. Grease a pie plate lightly. Transfer the crumb mixture to the plate and press it evenly across the base and up the sides to form a compact crust.
4. Bake the crust for about 10 minutes at 175°C to set it and develop a light crunch. Remove from the oven and set aside briefly.
5. In a blender or small grinder, combine the pineapple pieces, milk, and vanilla custard powder. Blend until fairly smooth but still slightly textured.
6. Spread a layer of eggless pastry cream evenly over the baked crust. The pastry cream provides a silky base that holds the fruit topping.
7. Pour the blended pineapple mixture over the pastry cream layer, smoothing gently so the topping is level. Tap the pie plate on the counter to settle the filling if needed.
8. Increase the oven temperature to 200°C (390°F). Return the pie to the oven and bake for 25 minutes, or until the filling is set and the top shows a hint of color.
9. Remove the pie from the oven and allow it to cool completely at room temperature. Cooling helps the filling finish setting and makes slicing easier.
10. Just before serving, sprinkle grated dark chocolate over the top for contrast and added depth of flavor.
11. Slice and serve. This pie is pleasant slightly warm or chilled, depending on your preference.

Tips and Notes

This recipe uses a biscuit-and-oat crust for a quick, no-fuss base that still provides a satisfying crunch. If you prefer a sweeter crust, increase the sugar slightly or add a tablespoon of melted butter instead of oil. The filling is eggless thanks to the pastry cream base; if you make your own pastry cream, stick to an eggless version to keep the recipe consistent.

Storage: Store any leftover pie covered in the refrigerator for up to 2–3 days. The crust will soften slightly over time, but the flavors remain pleasant. For best texture, consume within a day.

If you’re following the Blogging Marathon, it’s fun to see what everyone else is cooking up — I’ve enjoyed trying small shortcuts and simple twists like this biscuit crust. I hope you give this easy pineapple pie a try; it’s approachable, quick to assemble, and a lovely balance of crisp base and tender fruit filling.