Pineapple Layer:
1 x 450g can crushed pineapple
1/4 cup cornflour mixed with 1/4 cup water
2 eggs (separated)
Coconut Cream Layer:
1-1/2 cups milk
3/4 cup sugar
1/4 cup cornflour mixed with 1/4 cup water
1 cup coconut
1 tablespoon butter
1 teaspoon vanilla
1 baked 20cm (8″) pastry shell or crumb crust
Method:
1. Bring crushed pineapple to boil. Add egg yolks to blended cornflour and stir into pineapple, stirring until thick. Set aside.
2. For coconut cream layer, heat milk, sugar and pinch salt in saucepan over low heat until sugar dissolves. Add blended cornflour and stir until thick.
3. Remove from heat and add coconut, butter and vanilla.
4. Spoon half coconut cream mixture into pastry shell. Add pineapple, then remaining cream.
5. Top with meringue (using the 2 egg whites and 4 tablespoons sugar) and bake in a moderate oven, 180
