Frangipani Pie (We give this a 5 Frangipani rating!)
Frangipani Pie Ingredients:
1 20cm ready prepared pie crust
Pineapple Layer
450g Can Crushed Pineapple
2 egg yolks lightly beaten
1/4 cup cornflour mixed with 1/4 cup water
Coconut Cream Layer
1-1/2 cups milk
3/4 cup sugar
1 cup desiccated coconut
1/4 cup cornflour mixed with 1/4 cup water
1 tblspn butter
1 tspn vanilla
Meringue
2 egg whites
1/3 cup caster sugar
Method Pineapple Layer Place crushed pineapple into saucepan add the cornflour mixture.
Bring to boil stirring continuously. Cook for 1 minute then remove from heat.
Add egg yolks and set the mix aside to cool.
Coconut Cream Layer In a saucepan over low heat stir sugar and milk till the sugar dissolves. Add cornflour mix, stir till the mix
boils and thickens. Remove pan from heat and add the coconut, vanilla and butter. Cool.
Meringue Beat the egg whites till peaks form. Add the caster sugar very slowly till the egg white mix is stiff and glossy.
Pie Construction Preheat oven to 180 Degrees C (350F). Spoon half the coconut cream mix into the pie shell. Add the pineapple mix. Then the remaining coconut mixture. Top
with the merinque. Bake for 15 mins or until lightly browned and cooked. If you have a fan forced oven use a lower temperature around 160D.
