Ingredients:
1 cooked pastry shells or 1 biscuit crumb crust
1 (450 g) cans crushed pineapple
1/4 cup cornflour, mixed with
1/4 cup cold water
2 eggs, lightly beaten
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
2 egg whites
4 tablespoons caster sugar or 4 tablespoons fine brown sugar ( personal taste)
Directions:
Preheat oven to 180 degrees C.
Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
Cook for 1 min then remove from heat.
Quickly stir in egg yolks and put mix aside to cool.
Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
Remove from the heat, then add the shredded coconut, butter/marg.
and vanilla.
Set aside to cool.
Meringue: Whip the egg whites until light and fluffy.
Gradually add the sugar, beating well with each addition until the sugar is dissolved.
Assembly: Spoon half the coconut cream mix into the pie shell.
Add the pineapple mixture, then the remaining coconut cream.
Top with the meringue mix.
Bake for 15 minutes or until the meringue is golden and cooked.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.