Pineapple and coconut meringue pie

  • Serves 8

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

Pineapple & coconut meringue pie

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



For the pie base

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

For the pineapple & coconut filling

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

For the meringue

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


  • 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.