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1 cooked 20 cm (8 inch) pastry shell

Pineapple Layer

450g (14 ounce) can crushed pineapple in syrup
1/4 cup cornstarch mixed with 1/4 cup water
2 egg yolks, lightly beaten

Pour the pineapple into a saucepan, add cornstarch mix
and bring to the boil, stirring continuously.

Cook for 1 minute, then remove from heat. Quickly
stir in the egg yolks and leave to cool.

Coconut Cream Layer
1 cup whole milk
1/2 cup coconut milk
3/4 cup sugar
1/4 cup cornstarch mixed with cup water
1 cup desiccated coconut
1 tbsp. butter
1 tsp. vanilla

In a saucepan over low heat, heat the milks and
sugar together until sugar dissolves. Add the cornstarch
mixture and stir until it boils and thickens.

Remove from heat, add butter, coconut and vanilla, mix well
and set aside to cool.

2 egg whites
4 tbsp. caster sugar

Whip egg whites till light and fluffy. Gradually
add the sugar, beating well between each addition, until sugar is dissolved.

Heat oven to 180C. (350 F) Spoon half the coconut cream into
the shell, then add the pineapple mixture, top with remaining coconut
cream. Spread meringue evenly over top.

Bake for 15 minutes, until meringue is lightly browned, and cooked.

This is an easy, delicious pie and my Mother-in-law, Yvonne, makes it better than anybody I know.