Frangipani Pie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 cooked pastry shells or 1 biscuit crumb crust
• 1 (450 g) can crushed pineapple
• 1/4 cup cornflour, mixed with
• 1/4 cup cold water
• 2 eggs, lightly beaten
• 1 1/2 cups milk or 1 1/2 cups light coconut milk
• 1/2 cup sugar (i use raw or brown)
• 1/4 cup cornflour, mixed with
• 1/4 cup cold water
• 1 cup desiccated coconut or 1 cup shredded coconut
• 1 tablespoon butter or 1 tablespoon margarine (i use soy marg)
• 1 teaspoon vanilla essence
• 2 egg whites
• 4 tablespoons caster sugar or 4 tablespoons fine brown sugar (personal taste)

Recipe

• 1 preheat oven to 180 degrees c.
• 2 pineapple layer: pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
• 3 cook for 1 min then remove from heat.
• 4 quickly stir in egg yolks and put mix aside to cool.
• 5 coconut cream layer: heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
• 6 add the cornflour/water mix, stirring constantly until mixture thickens and boils.
• 7 remove from the heat, then add the shredded coconut, butter/marg.
• 8 and vanilla.
• 9 set aside to cool.
• 10 meringue: whip the egg whites until light and fluffy.
• 11 gradually add the sugar, beating well with each addition until the sugar is dissolved.
• 12 assembly: spoon half the coconut cream mix into the pie shell.
• 13 add the pineapple mixture, then the remaining coconut cream.
• 14 top with the meringue mix.
• 15 bake for 15 minutes or until the meringue is golden and cooked.