Banana & Pineapple Meringue Pie

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Banana & Pineapple Meringue Pie
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

For the fruit and sauce:
  • 250g caster sugar
  • 4 tablespoons cold water
  • 120ml cream
  • 50g butter
  • 1 teaspoon sea salt
  • 2 ripe bananas cut into 2cm slices
  • 1/2 a ripe pineapple cut into 2cm cubes
For the custard:
  • 2 egg yolks
  • 1 teaspoon vanilla paste or 1 fresh vanilla pod
  • 15g cornflour
  • 250ml whole milk
  • 200g tin sweet condensed milk
For the meringue:
  • 4 egg whites
  • 200g golden caster sugar
  • 1 teaspoon cornflour
  • 50g desiccated coconut

  • Method

  • 1
    For the fruit and sauce:
  • 2
    Pre-heat oven to 200°C/180°C fan forced.
  • 3
    Pour the sugar into the casserole, add the water and stir. Heat gently on a low to medium heat until the sugar has dissolved.
  • 4
    Turn up the heat slightly and allow to bubble for 5 minutes until the mixture turns to caramel. Do not take off the heat or stir during this process.
  • 5
    Stir in the cream, butter and salt.
  • 6
    Place the fruit into the stoneware dish and pour the caramel over.
  • 7
    For the custard:
  • 8
    Whisk the egg yolks, vanilla and cornflour together in the milk pan. Gradually whisk in the milk and condensed milk and bring to the boil, stirring constantly.
  • 9
    When the custard starts to thicken and boil, take off the heat and pour over the caramel. Leave to cool a little.
  • 10
    For the meringue:
  • 11
    In a scrupulously clean and dry bowl whisk the egg whites until they double in size and stand in stiff peaks.
  • 12
    Mix the sugar and cornflour together and fold into the egg whites, a third at a time, until shiny and holding the stiff peaks, then fold in the coconut.
  • 13
    Spoon the meringue mix on top of the custard making peaks with each spoonful.
  • 14
    Put the dish in the oven and bake for 15-20 minutes or until golden on top. Turn off the oven and leave for 10
  • 15
    minutes. Serve warm.
  • 16
    Cook's Notes:As an alternative to making caramel, buy a tin of Dulce de Leche (boiled condensed milk) available from major supermarkets. Pour it into a bowl, loosen with two tablespoons of double cream and pour over the fruit.