Frangipani Pie

INGREDIENTS
450g can crushed pineapple
¼ cup cornflour
¼ cup water
2 eggs, separated
1½ cups milk
¾ cup sugar
¼ cup cornflour, mixed with
¼ cup water
1 cup coconut
1 tbsp butter
1 tsp vanilla
4 tbsp sugar
Sweet short crust pastry shell

METHOD
Pineapple Layer
- Bring crushed pineapple to the boil.
- Blend cornflour and water together, mix in egg yolks and stir into pineapple, cooking until thick.
- Set aside.
Coconut Layer
- Heat milk, sugar, and salt in saucepan over low heat until sugar dissolves.
- Add blended cornflour and stir until thick.
- Remove from heat and add coconut, butter and vanilla.
Meringue Layer
- Beat egg whites until stiff.
- Add 4 tablespoons of sugar, one at a time.
- Beat until stiff peaks form.

- Spoon half coconut mixture into shell
- Add pineapple mixture
- Add remaining coconut mixture.
- Pile meringue over coconut layer.
- Bake in a moderate oven for 15 minutes.

SERVINGS
12

COMMENTS
Decorate with fresh frangipani flowers

SOURCE
Granny