Post by chief_cook2 on Jan 10, 2003 14:20:47 GMT -6
This is an easy, delicious pie and my Mother-in-law, Yvonne, makes it better than anybody I know.
1 cooked 20 cm (8 inch) pastry shell
Pineapple Layer
450g (14 ounce) can crushed pineapple in syrup
1/4 cup cornstarch mixed with 1/4 cup water
2 egg yolks, lightly beaten
Pour the pineapple into a saucepan, add cornstarch mix and bring to the boil, stirring continuously.
Cook for 1 minute, then remove from heat. Quickly stir in the egg yolks and leave to cool.
Coconut Cream Layer
1 cup whole milk
1/2 cup coconut milk
3/4 cup sugar
1/4 cup cornstarch mixed with ΒΌ cup water
1 cup desiccated coconut
1 tbsp. butter
1 tsp. vanilla
In a saucepan over low heat, heat the milks and sugar together until sugar dissolves. Add the cornstarch mixture and stir until it boils and thickens.
Remove from heat, add butter, coconut and vanilla, mix well and set aside to cool.
Meringue
2 egg whites
4 tbsp. caster sugar
Whip egg whites till light and fluffy. Gradually add the sugar, beating well between each addition, until sugar is dissolved.
Assembly
Heat oven to 180C. (350 F) Spoon half the coconut cream into the shell, then add the pineapple mixture, top with remaining coconut cream. Spread meringue evenly over top.
Bake for 15 minutes, until meringue is lightly browned, and cooked.