Updated: Jun 17
There is a little bit of magic that happens when this pie is cooking. It separates into three layers – a crust bottom, a creamy custard centre and a toasted coconut top. The original recipe uses whole eggs, but I find that using egg yolks results in a creamier custard centre. It’s important to allow this pie to firm up after cooking. Allow at least 2 hours, but overnight in the fridge is even better.
6 egg yolks
100g (3.5oz) butter, melted
2 cups milk
1 cup white sugar
1 cup desiccated coconut
½ cup plain flour
2 tsp vanilla extract
• Preheat oven to 180°C (350°F) and grease a 25 cm (10 inch) pie dish.
• Whisk all the ingredients in a large bowl until well combined.
• Pour the mixture into the prepared pie dish and bake for 1 hour or until a skewer inserted comes out clean (the centre will still be a little jiggly). If the top is getting too brown during cooking, place a piece of tinfoil on top.
• Allow to cool, then refrigerate for at least 2 hours or overnight.
Prep Time: 10 minutes, plus cooling time (2+ hours)
Cooking Time: 1 hour
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