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Frangipani Pie


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Ingredients

10 portion(s)

Pastry

  • 1 quantity TM Shortcrust Pastry, from EDC

Pineapple Layer

  • 450 gram Can of curshed pineapple in syrup
  • 40 grams cornflour
  • 2 egg yolks

Coconut Cream Layer

  • 350 grams Milk
  • 170 grams sugar
  • 40 grams cornflour
  • 70 grams dessicated coconut
  • 20 grams Butter
  • 1 teaspoon vanilla

Meringue

  • 160 grams icing sugar, use white sugar only
  • 4 Egg Whites at room temp
  • 6
    1h 0min
    Preparation 30min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Pastry
  1. Preheat oven to 180 deg.

    Place pastry on Thermomat and cover with baking paper. If you do not have a themomat use 2 pieces of baking paper.


    Roll out pastry and then turn into and line pie dish. Blind bake for 15 mins and then set aside to cool.

  2. Pineapple Layer
  3. Put pineapple and cornflour into TM bowl and cook for 6 min/90/speed 3.

    Add egg yolks and mix 20 sec/speed 2. Set aside to cool.

  4. Coconut Cream :Layer
  5. In a clean bowl, place milk, sugar and cornflour and cook 8 min/100 /speed 3. Mixture should be thickened.

    Add coconut, butter and vanilla and mix 30 sec/speed 2.

     

    Pour half the coconut cream layer into pie shell.

    Top with pineapple layer and then remaining cream layer. 

  6. Meringue Topping
  7. Clean bowl with vinegar and water. Dry thoroughly. Insert butterfly and preheat to 50deg for 1 min. Ensure bowl is thoroughly clean and dry.

    Add egg whites and mix 5 min/50 deg/speed 4. Eggs should be stiff and glossy.

    Mix a further 5 min/50 deg/speed 3 and add sugar slowly through the hole in the lid. Take your time on this step using the whole 5 minutes to add the sugar. If you go too fast the meringue will go flat and runny.

    Top the pie with meringue mixture and then bake for 15mins or until meringue has browned slightly.

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Tip

You can also make 48 individual pies with the same quantity of filling and meringe and a double quantity of the shortcurst pastry.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • (No subject)

    Submitted by Murnanet on 15. September 2016 - 14:31.

    Love

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  • YUMMY!  Served this cold with

    Submitted by DorisJay on 16. June 2014 - 02:31.

    YUMMY!  Served this cold with whipped cream - gorgeous!! Party

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  • made this without the coconut

    Submitted by naysplace on 9. October 2013 - 22:18.

    made this without the coconut cream . kids dont like coconut - yummy and its gone

     

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  • Wow Rosie, these look

    Submitted by Ralphieb63 on 18. August 2013 - 10:49.

    Wow Rosie, these look fantastic! I cant wait to try! 

     

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  • Have adapted my Mum's recipe,

    Submitted by pulley73 on 19. October 2012 - 18:54.

    Have adapted my Mum's recipe, but used your tip for meringue, thanks!

     

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  • OMGosh - these were amazing.

    Submitted by Zelda64 on 15. June 2012 - 22:40.

    OMGosh - these were amazing. Thanks for posting a great recipe!!

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  • DIVINE!

    Submitted by Rene Hamilton on 15. June 2012 - 11:02.

    DIVINE!

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