This pie is like magic. My Aussie mate Lois introduced me to it when she made it at my house one night a few months ago. When you pour it into the pie plate it is runny but once it bakes it magically turns itself into three layers; the bottom will be pastry-like, the middle custard-like and the top slightly crusty due to the ingredients sinking and floating during baking.
1/2 cup (75g) all purpose flour
1 cup (220g) sugar
3/4 cup (60g) desiccated coconut
4 eggs
1 teaspoon vanilla extract
125 grams butter, melted
1/2 cup (40g) flaked almonds
2 cups (500ml) milk
Instructions:
Preheat oven to 180C/350F. Grease a deep 24cm pie dish. Combine flour, sugar, coconut, eggs, vanilla, butter and half the almonds in large bowl; gradually add milk, stirring until combined. Pour into pie dish; bake 35 minutes. Remove pie from oven. Sprinkle remaining nuts over pie; bake a further 10 minutes. Serve pie with cream, if desired. Store pie, covered, in refrigerator for up to 2 days.
Yield: Serves 6-8
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