1. Put biscuits in a clean polythene bag.
2. Hold mouth of bag, firmly in hand.
3. Break biscuits inside bag, to crumbs, with help of rolling pin.
4. Transfer to heat proof shallow pie dish.
5. Mix in melted butter, sugar.
6. Spread and press into place as a base for dish.
7. Smoothen with back of tumbler, ladle or steel cup.
8. Set in fridge till required.
9. Chop peeled, and de-eyed pineapple into small pieces.
10. Add sugar, heat over slow flame till water is exuded.
11. Drain some water, cool, add cornflour, keep aside till required.
12. Return pineapple to cook, when soft, add cornflour paste, stir.
13. Stir and cook till mixture is thick, stir in colour and essence.
14. Take off fire, cool to room temperature.

To Proceed:

1. Put filling in prepared base, spread evenly.
2. Top all over evenly, or with swirls of cream.
3. Chill for 2 hours before serving.
4. Slice with pie cutter, serve chilled.

Making time: 45 minutes
Makes: 6-7 servings
Shelflife: 2 days refrigerated