Ingredients for Frangipani Pie
- Pastry Shells
- 1 (20 ounce) can crushed pineapple, drained
- 2 tablespoons cornflour (cornstarch)
- Water
- Eggs
- 1 cup coconut milk
- 1/2 cup granulated sugar
- Desiccated Coconut
- Butter
- Vanilla Essence
- 2 large egg whites
- Caster Sugar
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How to Make Frangipani Pie
- Preheat oven to 180°C (350°F).
- **Pineapple Layer:** In a saucepan, combine the drained crushed pineapple and cornflour. Bring to a boil over medium heat, stirring constantly until thickened.
- Cook for 1 minute, then remove from heat. Stir in the egg yolks quickly. Set aside to cool completely.
- **Coconut Cream Layer:** In a separate saucepan, heat the coconut milk and sugar over low heat until the sugar dissolves completely.
- In a small bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of water to create a slurry.
- Gradually whisk the cornflour slurry into the warm coconut milk mixture, stirring constantly until the mixture thickens and boils.
- Remove from heat and stir in the shredded coconut, melted butter/margarine, and vanilla extract.
- Set aside to cool completely.
- **Meringue:** In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form and the sugar is dissolved.
- **Assembly:** Spoon half of the cooled coconut cream mixture into the pie shell.
- Spread the cooled pineapple mixture evenly over the coconut cream.
- Top with the remaining coconut cream mixture.
- Spread the meringue evenly over the top of the pie, sealing the edges to the crust.
- Bake for 15-20 minutes, or until the meringue is golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
124g
Fat
35g
Carbs
17g
