Frangipani Pie

Frangipani Pie 

A childhood favourite! Mum used to make this at christmas time when we went to our Aunt’s.

1 450ml Can crushed Pineapple

2 x 1/4 cup cornflour

2x 1/4 cup Cold water

2 egg Yolks (But keep egg whites for meringure)

1.5 Cups Milk

3/4 cup Sugar

pinch salt

1 cup coconut

1 tblsp Margarine

1 tsp Vanilla essence

Pour pineapple into saucepan and gently bring to the boil. Blend cornflour and water till smooth and add yolks and stir through.  Add this to simmering pineapple and stir until smooth. Set aside off stove.

Using another pan, add milk sugar and salt and gently mix over low heat until sugar dissolves. Blend another 1/4 cup cornflour and water until smooth. Add this to the mix on the stove and stir  until smooth and thick. Remove from heat and add coconut, magerine and vanilla and stir well.

Using an 8″ pie dish, smooth 1/2 coconut mix into base, then all of the pineapple mix, then the rest of the coconut.

Whisk egg whites until sitff with 4 tablespoons of sugar, spread this over the top of the pie. Bake in a 180 degree centigrade oven for 15 mins. Cool on benchtop then refrigerate overnight.