Pineapple Chocolate Fudge Pie

(serves 3-4)

Base:
100g digestive biscuits (US: graham crackers), crumbled
25g coconut (optional)
75g butter or margarine, melted

Filling:
100g butter or margarine
75g soft brown sugar
150g plain flour
1.5 tsp baking powder
25g cocoa powder
225g can pineapple slices or chunks
50ml milk, approx


Method:
Make the base by mixing crumbs (and coconut if used) into melted butter, and pressing into a greased 20cm/8 inch flan dish or pie plate. Cook at 190C/Gas 5 for 5 minutes, and remove from oven.

Meanwhile, cream the butter and sugar, then stir in all the dry ingredients alternatively with milk and the juice from the pineapple. Arrange the pineapple pieces in the crumb base, then spoon the topping over them. Cook for about 30 minutes at 170C/Gas 4, until the top is firm to touch. The inside should still be slightly gooey but not sufficiently that it will collapse.

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Here's a close-up showing how it looks after a few pieces have been cut, showing the softer inside:

We sometimes make this dessert for a special occasion, and serve with thick yogurt or ice cream. It works well if you double all quantities, to serve six to eight people; use a 28-30cm round flan dish if you do so.

To convert to imperial measurements, treat 25g as approximately 1 ounce (or a little under). To make it suitable for dairy-free eating, use soya milk instead of ordinary milk, and dairy-free spreads such as Pure soya or Flora dairy-free instead of butter.