Coconut and custard pie with passionfruit curd

Coconut and custard pie with passionfruit curd

By
From
Three Sisters Bake
Serves
12
Photographer
Helen Cathcart

This pie is a regular feature on our Soul BBQ evening menu. Tasked with developing a number of Americana-inspired dessert recipes, our baker, Dave, delivered a few delights including this delicious coconut and custard pie. - Gillian

For the pastry

Ingredients

Quantity Ingredient
235g plain flour, plus extra for dusting
50g caster sugar
150g unsalted butter, chilled and cubed
1 large egg, at room temperature

For the coconut filling

Quantity Ingredient
250g caster sugar
100g unsalted butter, softened
2 large eggs, at room temperature
200g desiccated coconut
250ml whole milk
60g condensed milk
1 teaspoon vanilla extract
15g plain flour

To serve

Quantity Ingredient
passionfruit curd

Equipment:

Quantity Ingredient
25 cm loose-bottomed fluted tart tin
baking beans

Method

  1. To make the pastry, place the flour and sugar in a food processor and pulse briefly to mix. Add the butter bit by bit and pulse until the mixture resembles breadcrumbs. Add the egg and pulse until the pastry starts to come together.
  2. Turn the dough out onto a lightly floured surface and knead briefly. Shape it into a ball, wrap in cling film then chill for 1–2 hours.
  3. Preheat the oven to 180°c.
  4. Remove the pastry from the fridge, take off the cling film and allow to sit for 10–20 minutes to warm up a little. Lightly flour the surface and your rolling pin and roll the pastry out until it is 5 mm thick or large enough to line the tin.
  5. Drape the pastry over the rolling pin and ease it into the tin, pressing it gently into the edges. Roll the rolling pin over the top of the tin to trim off excess pastry. Prick the base of the pastry a few times then place greaseproof paper into the case, fill with baking beans and bake for 20–25 minutes until golden brown. Remove from the oven, take out the paper and beans, and set aside to cool. Turn the oven temperature down to 170°c.
  6. To make the filling, beat the sugar and butter together until pale and fluffy. Continue beating while you add the eggs, one at a time. Add the remaining ingredients and beat well to combine. Carefully pour the coconut filling into the pastry case and bake for 25 minutes until golden brown and no longer wobbly.
  7. Remove from the tin and turn out onto a wire rack to cool. Serve with passionfruit curd.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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