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Coconut Cream Layer
For pineapple layer: bring crushed pineapple to the boil. Add egg yolks to blended cornflour and stir into pineapple, cooking until thick. Set aside.
For coconut cream layer: heat milk, sugar and pinch of salt in saucepan over low heat until sugar dissolves. Add blended cornflour and stir until thick. Remove from heat and add coconut, butter and vanilla. Spoon half coconut cream mixture into pie shell. Add pineapple then remaining cream. Top with meringue (using the 2 egg whites and 4 tablespoons sugar) and bake in a moderate oven 180°C for 15 minutes.
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