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


For the pie base

  • 225g Plain flour
  • 1tbsp Water
  • 175g Butter Cold and cubed
  • 45g Icing sugar
  • 1 large egg

For the pineapple & coconut filling

  • 435g tin of Del Monte Pineapple Slices in Juice
  • 200g Caster sugar
  • 150ml Water
  • 2tbsp Corn flour
  • 200ml Coconut milk
  • 4 Egg yolks (Save the whites for the meringue making stage)
  • 1tsp Butter

For the meringue

  • 4 Egg whites
  • 225g Caster sugar
  • 100ml Water
  • 1tsp Lemon juice


  • 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.