frangipani pie

Name: Frangipani Pie
Prep time: 20 min
Cook time: 15 min
Ingredients: 1 large gram cracker pie shell( or any other prepared pie shell); 450 gram(s) can of crushed pineapple; 1/4 cup(s) corn starch mixed with; 1/4 cup(s) cold water; 2 large eggs, lightly beaten; 1 1/2 cup(s) milk or coconut milk ( or soy milk); 1/2 cup(s) brown sugar ( or substitute ); 1/4 cup(s) corn starch mixed with; 1/4 cup(s) cold water; 1 cup(s) shredded coconut; 1 tablespoon(s) butter ( or soy substitute); 1 teaspoon(s) vanilla extract; 2 large egg whites; 4 tablespoon(s) fine sugar (or substitute)

(1 RATING)

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Christine Zacharda

Saint Ansgar, IA

Updated on May 18, 2010

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.

Rate

prep time 20 Min

cook time 15 Min

method ---

yield Eight

Ingredients

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

How To Make frangipani pie

Step 1

Pre heat oven to 180 degrees C

Step 2

Pineapple Layer Pour crushed pineapple into a pan, add cornstarch and water and bring to boil stirring constantly
Step 3

Cook 1 minute and remove from heat
Step 4

Quickly stir in egg yolkes and put aside to cool
Step 5

Coconut Cream Layer Heat milk and sugar in a pan over gentle heat until sugar is dissolved
Step 6

Add cornstarch and water mix stirring constantly until mixture thickens and boils
Step 7

Remove from heat and add shredded coconut, vanilla and butter, stir together
Step 8

Set aside to cool
Step 9

Meringue Layer Whip egg whites until light and fluffy
Step 10

Gradually add sugar, beating well with each addition until the sugar is dissolved and the Meringue has formed
Step 11

Assembly Spoon half the coconut crem mix into the pie shell
Step 12

Add pineapple mixture, then top with the remaining coconut cream mix
Step 13

Top with the Meringue mix
Step 14

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