Custard Pie is a traditional Pitcairn Islands recipe for an dessert of a double crust pie with a custard and coconut filling. The full recipe is presented here and I hope you enjoy this classic Pitcairn Islands version of: Custard Pie.
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Ingredients:
For the pastry:
250g Softened Butter
200g Sugar
3 eggs
360g Self-raising flour
For the Custard:
500ml milk
200g sugar
4 tbsp custard powder
water to mix
Desiccated Coconut
Method:
For the pastry. Beat together the eggs and sugar in a bowl until thick and pale. Sift over the flour and beat on low until everything is blended. Turn onto a floured work surface and knead lightly.
Cut off 1/3 of the dough, cover with clingfilm (plastic wrap) and sore in the refrigerator until needed. Press the remaining 2/3 of the pastry into the base and sides of your pie dish.
For the custard: Mix the custard powder with about 4 tbsp water to form a thick paste. In a saucepan heat the milk until almost boiling then add the sugar, stirring until dissolved.
Using a hand whisk, stir and whisk in custard mix until it thickens, turning nice and yellow. Remove from the heat and sprinkle with desiccated coconut.
Pour the custard filling into the prepared pastry case.
Roll out the reserved and chilled pastry on baking paper and turn pastry on top of pie, crimping the edges to seal.
Bake at 180C for about 20–25 minutes until golden. A skewer inserted into the centre of the pie should emerge cleanly.
Allow to cool completely before slicing into wedges and serving.
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