Take the tropical to the table with this recipe from Del Monte.
Vegetarian Serves 8 Prep time: 20 minutes, Cook time: 1 hour
Ingredients For Pastry:
225g plain flour
1 tbsp water
175g butter, cold and cubed
45g icing sugar
1 large egg
Baking paper & baking beans
Ingredients For Pineapple Coconut Filling:
1 can (435g) Del Monte® Pineapple Slices in Juice
200g caster sugar
2 tbsp cornflour
200ml coconut milk
4 egg yolks
1 tsp butter
Ingredients For Meringue:
4 egg whites
225g caster sugar
1 tsp lemon juice
Preheat the oven to 180oC.
For the pastry: in a food processor, blend together the pastry ingredients, plus 1 tbsp of cold water until the dough comes together. On a floured work surface, roll the dough and transfer to a 23cm/9in loose-bottom tin. Press gently into the corners, trim the excess pastry and place in the fridge to chill for 10 minutes.
Line the pastry with baking paper and cover with baking beans. Pop in the oven for 15 minutes. Remove the beans and paper and bake for a further 10 minutes until golden. Remove from the oven and set aside to cool.
For the filling: cut the pineapple slices into small cubes. Add to a saucepan with the juice and sugar and cook over medium heat until the pineapple pieces start to break down. Dissolve the cornflour in 150ml of water and add it to the pan. Continue stirring until it has a creamy texture.
In a separate bowl, mix the coconut milk with the egg yolks and over low heat, gradually add to the pineapple filling. Continue to stir as the mixture is added. Finally, add the butter then set it to one side to cool. Pour the filling into the pastry case, levelling with a spatula.
For the meringue: whisk the egg whites, lemon juice and 2 tsp of sugar in a stand mixer to form soft peaks. In a saucepan, add the remaining caster sugar with the water. Bring to medium heat and cook until the ingredients get to a syrup, thready stage. 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, covering the filling. Use a spoon to swirl and twist the meringue as you spread it and bake for about 15 minutes until the meringue is lightly golden. You also can use a kitchen blow-torch to finish the meringue top. Let it cool completely before serving.
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