Frangipani Pie

Christine Zacharda


Frangipani Pie is a tropical dessert that pays tribute to the delicate white and gold fragrant Frangipani flower that blooms in northern tropical Australian coastal areas.

This pie is often presented for almost any occasion for celebration.

It is displayed generally with float bowls of the Frangipani flowers nearby.

This recipe has been made by at least five generations of my family.

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20 Min
15 Min


1 large
gram cracker pie shell( or any other prepared pie shell)
450 g
can of crushed pineapple
1/4 c
corn starch mixed with
1/4 c
cold water
2 large
eggs, lightly beaten
1 1/2 c
milk or coconut milk ( or soy milk)
1/2 c
brown sugar ( or substitute )
1/4 c
corn starch mixed with
1/4 c
cold water
1 c
shredded coconut
1 Tbsp
butter ( or soy substitute)
1 tsp
vanilla extract
2 large
egg whites
4 Tbsp
fine sugar (or substitute)


1Pre heat oven to 180 degrees C

2Pineapple Layer
Pour crushed pineapple into a pan, add cornstarch and water and bring to boil stirring constantly

3Cook 1 minute and remove from heat

4Quickly stir in egg yolkes and put aside to cool

5Coconut Cream Layer
Heat milk and sugar in a pan over gentle heat until sugar is dissolved

6Add cornstarch and water mix stirring constantly until mixture thickens and boils

7Remove from heat and add shredded coconut, vanilla and butter, stir together

8Set aside to cool

9Meringue Layer
Whip egg whites until light and fluffy

10Gradually add sugar, beating well with each addition until the sugar is dissolved and the Meringue has formed

Spoon half the coconut crem mix into the pie shell

12Add pineapple mixture, then top with the remaining coconut cream mix

13Top with the Meringue mix

14Bake for 15 minutes or until the Meringue is golden and cooked

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy