Best Frangipani Pie Recipes
FRANGIPANI PIE
An Aussie version of Pineapple Cream Pie, this beautiful dessert pays tribute to the gorgeously aromatic white-&-gold tropical frangipani flower. I love coconut, so I've jazzed up this Golden Circle recipe with coconut milk and shredded coconut...mmmm! I use a simple biscuit crumb crust, but any favourite pastry shell will do. The time for the preparation of the shell is not included.
Provided by catxx
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180 degrees C.
- Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
- Cook for 1 min then remove from heat.
- Quickly stir in egg yolks and put mix aside to cool.
- Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
- Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
- Remove from the heat, then add the shredded coconut, butter/marg.
- and vanilla.
- Set aside to cool.
- Meringue: Whip the egg whites until light and fluffy.
- Gradually add the sugar, beating well with each addition until the sugar is dissolved.
- Assembly: Spoon half the coconut cream mix into the pie shell.
- Add the pineapple mixture, then the remaining coconut cream.
- Top with the meringue mix.
- Bake for 15 minutes or until the meringue is golden and cooked.
FRANGIPANI PIE
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....
Provided by Christine Zacharda
Categories Pies
Time 35m
Number Of Ingredients 14
Steps:
- 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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