frangipani pie

★★★★★ 1 Review
ChristineZ avatar
By Christine Zacharda
from Saint Ansgar, IA

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.

serves Eight
prep time 20 Min
cook time 15 Min

Ingredients For frangipani pie

  • 1 lg
    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 lg
    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 lg
    egg whites
  • 4 Tbsp
    fine sugar (or substitute)
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How To Make frangipani pie

  • 1
    Pre heat oven to 180 degrees C
  • 2
    Pineapple Layer Pour crushed pineapple into a pan, add cornstarch and water and bring to boil stirring constantly
  • 3
    Cook 1 minute and remove from heat
  • 4
    Quickly stir in egg yolkes and put aside to cool
  • 5
    Coconut Cream Layer Heat milk and sugar in a pan over gentle heat until sugar is dissolved
  • 6
    Add cornstarch and water mix stirring constantly until mixture thickens and boils
  • 7
    Remove from heat and add shredded coconut, vanilla and butter, stir together
  • 8
    Set aside to cool
  • 9
    Meringue Layer Whip egg whites until light and fluffy
  • 10
    Gradually add sugar, beating well with each addition until the sugar is dissolved and the Meringue has formed
  • 11
    Assembly Spoon half the coconut crem mix into the pie shell
  • 12
    Add pineapple mixture, then top with the remaining coconut cream mix
  • 13
    Top with the Meringue mix
  • 14
    Bake for 15 minutes or until the Meringue is golden and cooked

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