23 July 2013

Frangipani Pie



Bring a little bit of summer to the middle of winter with this old family favourite! I remember my mother making a version of this pie when I was a child, we usually had it as the dessert part of our dinner after Church each week. I can still see my father scraping the crumbs from the pie dish, pretending to hide from Mum so he wouldn't get into trouble for bad table manners. When I found the recipe in an old notebook it brought back so many memories, I just had to share it.

Franginpani Pie

Ingredients:
1 shortcrust pastry shell OR
1 packet Butternut Snap biscuits, finely crushed
1/4 cup melted butter
1 tin crushed pineapple
1/2 cup cornflour
1/2 cup water
2 egg, separated
1-1/2 cups milk
3/4 cup sugar
1 cup coconut
1 tbsp butter
1 tsp vanilla extract
4 tbsp sugar, extra

Method:
If making a pie crust, combine the crushed biscuits and the melted butter. Stir well to combine thoroughly. Press into a pie plate. Bake in a moderate oven for 10 minutes.

Put the crushed pineapple into a small saucepan and bring to the boil. Blend 1/4 cup cornflour with 1/4 cup water, add the 2 egg yolks to blended cornflour. Stir this mix into the boiling pineapple till thick and set aside.

Heat 1-1/2 cups milk and 3/4 cup sugar in a saucepan till sugar dissolves. Blend 1/4 cup cornflour with 1/4 cup water and add to milk mixture; stir till thick. Remove from heat and add coconut, 1 tablespoon butter and vanilla.

Spoon half the coconut cream mixture into pie crust, then top with all the pineapple mixture. Spread the top with the remaining coconut cream.

Beat the egg whites until stiff. Slowly add the 4 tablespoons of sugar, beating well to make a meringue. Spread the meringue over the top of the pie, being sure to cover the edges so the meringue won't weep. Bake for 25 minutes in a moderate oven until the meringue is golden brown.

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