Frangipani Pie
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 cooked pastry shells or 1 biscuit crumb crust
-
Pineapple Layer
- 1 (450 g) can crushed pineapple
- 1⁄4 cup cornflour, mixed with
- 1⁄4 cup cold water
- 2 eggs, lightly beaten
-
Coconut Cream Layer
- 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
-
Meringue
- 2 egg whites
- 4 tablespoons caster sugar or 4 tablespoons fine brown sugar (personal taste)
directions
- Preheat oven to 180 degrees C.
- Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
- Cook for 1 min then remove from heat.
- Quickly stir in egg yolks and put mix aside to cool.
- Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
- Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
- Remove from the heat, then add the shredded coconut, butter/marg.
- and vanilla.
- Set aside to cool.
- Meringue: Whip the egg whites until light and fluffy.
- Gradually add the sugar, beating well with each addition until the sugar is dissolved.
- Assembly: Spoon half the coconut cream mix into the pie shell.
- Add the pineapple mixture, then the remaining coconut cream.
- Top with the meringue mix.
- Bake for 15 minutes or until the meringue is golden and cooked.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!