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SELF-CRUSTING COCONUT PIE

Updated: Jun 16, 2023



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.


Ingredients:

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


Method:

• 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.


Serves: 6

Prep Time: 10 minutes, plus cooling time (2+ hours)

Cooking Time: 1 hour





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