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Frangipani Pie

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“An Aussie version of Pineapple Cream Pie, this beautiful dessert pays tribute to the gorgeously aromatic white-&-gold tropical frangipani flower. I love coconut, so I've jazzed up this Golden Circle recipe with coconut milk and shredded coconut...mmmm! I use a simple biscuit crumb crust, but any favourite pastry shell will do. The time for the preparation of the shell is not included.”
READY IN:
35mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  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.

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