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.


★★★★★ 1 vote

20 Min
15 Min


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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)

How to Make Frangipani Pie


  • 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
  • 11Assembly
    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

Printable Recipe Card

About Frangipani Pie

Course/Dish: Pies
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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