Pineapple and coconut meringue pie

This delightfully sweet and juicy meringue pie is sure to please!

Prep: 20 mins

Cook: 1 hr

Published: April 13, 2021 at 11:34 am

Recipe from Afternoon Tea at Home by Will Torrent, £19.99, published by Ryland Peters & Small

Ingredients

Step 1
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Blend the pastry ingredients together in a food processor until the dough comes together. Add 1 tbsp cold water if needed. On a floured work surface, roll the dough and transfer to a 23cm loose-bottom cake tin. Press into the corners, trim the excess pastry and chill for 10 minutes.
Step 2
Line the pastry with baking paper and cover with baking beans. Bake in the oven for 15 minutes. Remove the beans and paper. Bake for a further 10 minutes. Remove from the oven. Leave to cool.
Step 3
Cut the pineapple into cubes. Add to a saucepan with the juice and sugar and cook over a medium heat for 4-5 minutes. Dissolve the corn flour in 150ml of water and add it to the pan. Continue stirring until smooth.
Step 4
Mix the coconut milk with the egg yolks over a low heat. Gradually add to the pineapple filling, continuously stirring. Add the butter, stir and leave to cool. Pour the filling into the pastry case.
Step 5
To make the meringue, whisk the egg whites, lemon juice and 2 tsp of sugar to form soft peaks. Add the remaining caster sugar and water to a pan. Bring to a medium heat to create a syrup. Add the syrup gradually to the egg whites, whisking until the meringue becomes stiff and glossy. Spoon the meringue over the pie and spread with a spatula. Use a spoon to swirl the meringue. Bake for 15 minutes until the meringue is lightly golden, or use a blow torch to cook the meringue. Serve once cool.