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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.
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.
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.
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.
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.