Coconut Custard Pie Recipe

This is my Nana’s recipe and was always made when we had an abundance of milk, eggs, and butter. As we had a small herd of cows that were milked daily, there were always plenty of milk products made for the family. This coconut custard pie was always eaten cold with lashings of cantily cream.

Sweet Shortcrust Pastry Ingredients:

• 500gms plain flour

• 250 grams of unsalted butter

• 2 egg yokes

• 1½ tsp baking powder

• Approx ½ cup of cold water

• ¼ cup of caster sugar

Method:

1. Rub the butter into the flour until it is crumbed.

2. Add the sugar and baking powder and mix together.

3. Whip up the egg yokes and fold into the mixture then add water slowly until the pastry starts sticking to your hands.

4. Turn out onto a floured bench and knead until fully mixed.
   

Pie Ingredients:

• 1 cup sugar

• 1 cup desegrated coconut

• ½ cup of flour

• 4 eggs

• 2 cups milk

• ½ cup of melted butter

• Zest of lemon rind

Method:

1. In a large bowl add all the ingredients together and whip up until they are fully mixed.

2. Line a buttered pie tin with the pastry, prick with a fork, and sit the tin into the oven as it heats to 180C. Leave it there for 10 minutes. Remove from the oven and pour the mixture into the pie case. Return to the oven for 50 minutes or until crusty and firm to touch on the top. Rest on the bench for ½ hour before covering and keeping in the fridge.