Frangipani Pie Recipe

Name: Frangipani Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cooked pastry shells or 1 biscuit crumb crust; Pineapple Layer; 1 (450 g) can crushed pineapple; 1/4 cup cornflour, mixed with; 1/4 cup cold water; 2 eggs, lightly beaten; Coconut Cream Layer; 1 1/2 cups milk or 1 1/2 cups light coconut milk; 1/2 cup sugar (I use raw or brown); 1/4 cup cornflour, mixed with; 1/4 cup cold water; 1 cup desiccated coconut or 1 cup shredded coconut; 1 tablespoon butter or 1 tablespoon margarine (I use soy marg); 1 teaspoon vanilla essence; Meringue; 2 egg whites; 4 tablespoons caster sugar or 4 tablespoons fine brown sugar (personal taste)

Servings: persons

1 cooked pastry shells or 1 biscuit crumb crust
Pineapple Layer
1 (450 g) can crushed pineapple
1/4 cup cornflour, mixed with
1/4 cup cold water
2 eggs, lightly beaten
Coconut Cream Layer
1 1/2 cups milk or 1 1/2 cups light coconut milk
1/2 cup sugar (I use raw or brown)
1/4 cup cornflour, mixed with
1/4 cup cold water
1 cup desiccated coconut or 1 cup shredded coconut
1 tablespoon butter or 1 tablespoon margarine (I use soy marg)
1 teaspoon vanilla essence
Meringue
2 egg whites
4 tablespoons caster sugar or 4 tablespoons fine brown sugar (personal taste)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cooked pastry shells or 1 biscuit crumb crust, Pineapple Layer, 1 (450 g) can crushed pineapple, 1/4 cup cornflour, mixed with, and more.

Yes, Frangipani Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frangipani Pie

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