Ingredients
440g can crushed pineapple
1 cup desiccated coconut
4 free-range eggs, lightly beaten, plus extra 4 egg whites
1/2 cup plain flour, sifted
1/2 cup caster sugar, plus extra 1 cup
1/2 cup Australian macadamias, roasted, chopped
125g unsalted butter, melted
1/3 cup milk
1 lime, finely grated zest, 2 Tbsp juice
2 tsp vanilla extract
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease a 23cm round pie dish.
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In a large bowl, use a wooden spoon to mix pineapple, coconut, eggs, flour, sugar, macadamias, butter, milk, lime juice and zest and vanilla. Pour into pie dish.
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Bake for 25-30 minutes until just set. Lightly rough up surface with fork. Allow to cool. Refrigerate until ready to serve.
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When ready to serve, preheat oven grill on high.
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In a large bowl, use electric mixer to beat extra egg whites until soft peaks form. Gradually add extra sugar, beat until stiff and glossy.
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Dollop meringue over pie. Grill for 3-5 minutes until just golden.