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Tropical meringue pie
Tropical meringue pie
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Prep Time:
75 minutes
Cook Time:
26 minutes
Total Time:
101 minutes
Tropical meringue tart with passionfruit, pineapple, and coconut cream.
Ingredients:
  • 1 quantity Basic sweet shortcrust pastry (see related recipe) or 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 440g can crushed pineapple in natural juice, drained
  • 166.65 gm coconut cream
  • 3 large passionfruit, halved
  • 268.75 gm caster sugar
  • 32.50 gm cornflour
  • 4 eggs, separated
  • 50g butter, chopped
Instructions:
  • Preheat the oven to 180°C. Grease a 3cm-deep, 23cm (base) fluted loose-based flan pan. Roll out the pastry to 3mm thick between 2 sheets of baking paper, then line the pan with the pastry. Trim any excess pastry so it sits 5mm above the edge, and refrigerate for 10 minutes.
  • Nestle the pan on a baking tray. Cover the pastry case with baking paper and top with ceramic pie weights or uncooked rice. Bake for 10 minutes. Discard the weights and paper, then bake for another 5 to 10 minutes until the pastry turns golden. Allow it to cool before using.
  • Combine pineapple, coconut cream, passionfruit pulp, and caster sugar in a saucepan. In a small bowl, mix cornflour with cold water until smooth, then pour into the pineapple mixture. Cook over medium heat, stirring, for 3 minutes until thickened. Remove from heat and cool slightly for 10-12 minutes. Stir in egg yolks and butter, then cover with plastic wrap and let it cool for 15 minutes before serving.
  • Preheat the oven to 230°C. Spoon the pineapple mixture into the pastry case. Use an electric mixer to beat egg whites until stiff peaks form. Gradually add the remaining caster sugar, one tablespoon at a time, beating constantly until the sugar dissolves. Continue beating after the final spoonful until the meringue is thick and glossy. Spoon the meringue over the filling. Bake for 2 to 3 minutes until the meringue is golden brown. Serve.

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