Del Monte® Pinkglow Pineapple Mini Pie

Dice the pineapple into fine pieces, leaving some small chunks for texture in the pie filling.

Squeeze out as much juice from the pineapple as possible before cooking to shorten the cooking time.

Place the diced pineapple, sugar, and salt in a saucepan. Cook over medium to medium-high heat, stirring constantly.

Once the water starts to evaporate, add the honey. Continue to stir until the moisture is almost fully evaporated and the pineapple turns a dark pink color and starts to stick together. This process takes about 15-20 minutes.

Transfer the pineapple filling to a bowl. Cover with plastic wrap and refrigerate overnight or for at least 1 hour to make the filling easier to work with.

Preheat the oven to 175°C (347°F).

Remove the Easy Roll Pie Crust from the box and let it sit at room temperature for 5-10 minutes.

Roll out the pie crust dough and cut it into 6cm x 8cm rectangles, yielding a total of 16 rectangles.

Place 8 rectangles on a baking sheet lined with parchment paper or a silicone baking mat.

Brush egg wash over the entire surface of each rectangle on the baking sheet.

Place 1.5 tbsp of pineapple filling in the center of each rectangle and spread it, leaving a ¼ inch border around the edges.

Brush another rectangle with egg wash, then place it on top of the filling-topped rectangles, egg wash side down. Use a fork to press around the edges to seal the dough and poke holes on top to allow steam to escape. Brush the tops with egg wash for a golden color when baking.

Repeat steps 5-7 for the remaining rectangles.

Bake for 15-18 minutes or until golden brown.

Transfer the pies to a cooling rack to cool completely before glazing.

Use a double boiler method to melt the ruby chocolate and unsalted butter together over a pot of hot water.

Use a piping bag to drizzle the glaze over each pineapple pie, or use a spoon to glaze them. Ready to serve.