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Pina Colada Meringue Pie

A gorgeously smooth and creamy pie that is the perfect treat!


Preparation: Roughly 5 hours

Baking time: 30 minutes



Ingredients


For the pastry

  • 350g of Plain flour or 310g of regular plain flour

  • 150g of Hard butter or 125g of dairy free butter

  • 90g of Icing sugar

  • 1 Egg

  • 1 tablespoon of Groundnut oil or vegetable oil

For the coconut cream

  • Half a tin of Condensed milk (200g) (if you are dairy free you can find coconut condensed milk online)

  • 85g of Desiccated coconut

  • 60g of Icing sugar

For the pineapple curd

  • 1 Pineapple

  • 3 Egg yolks and 1 egg

  • 2 teaspoons of Cornflour

  • 80g of Caster sugar

  • 3 tablespoons of White rum

  • 10g of Butter/dairy free butter

 

Utensils

  • Mixing bowl

  • Wooden spoon

  • Spatula

  • Cling film

  • Pie dish

  • Rolling pin

  • Baking beans or lentils

  • Greaseproof paper

  • Chopping board

  • Knife

  • Food processor or blender

  • Sieve

  • Pot

  • Whisk

  • Electric mixer

 

Method for pastry







Weigh out the butter and flour and rub together until it forms a crumb.











Add the icing sugar and mix.











Add the egg and mix.










Add the oil and mix,











until it has formed a dough.











Wrap the dough in cling film and place in the fridge for 2-3 hours until firm.











Cut the dough in half and roll into a ball.










Dust your work surface with flour and start to roll out the dough.











Turn after each roll to create a circle and make sure it doesn't stick to the surface.










Roll out the pastry until it is just over the size of your pie dish.











Your pastry should be around half a centimetre thick.












Wrap the pastry around the rolling pin.










Carefully lift the pastry over the pie dish and push down the sides gently with your fingers.











If you have any tears in your pastry don't panic! it can be fixed.










Simply roll out a little bit of pastry and press over the rip until it sticks.











Using a small knife cut the edges of the pastry off so you have a clean line.










Use a fork to poke holes in the bottom of the pie base, this stops the pastry from forming air bubbles under the pastry.










Wrap the spare pastry in cling film and keep it in the fridge or the freezer for another day (you can keep it frozen for up to a month, leave in the fridge overnight to defrost).











Place your pastry case in the fridge for thirty minutes to an hour.










Once your pastry is chilled cut out a piece of greaseproof paper a little bigger than your pie case. Preheat your oven to 180 degrees.











Crumple the paper into a ball.











Spread the paper back out and place into the pie case.












Fill the pie case with your baking beans or lentils.












Place your pie dish into the oven and bake for 15 minutes.











Take out of the oven and remove your baking beans, return to the oven for fifteen minutes and leave to cool.







 

Method for coconut cream








Weigh out your condensed milk, icing sugar and coconut.