175 g (6 oz) Shortcrust pastry dough
for the filling
Sugar 225 g (8 oz) 1 cup
65 g (2 1/2 oz) 5/8 cup Flour
725 ml (24 fl oz) 3 cups Lukewarm milk
3 Egg yolks
25 g (1 oz) 2 Tbs Butter
1 tsp Vanilla essence (extract)
65 g (2 1/2 oz) 5/8 cup Desiccated (shredded) coconut
method
1. Preheat the oven to very hot 230°C (Gas Mark 8, 450°F).
2. Roll out the pastry to about 1/2 cm (1/4 in) thick and use to line a 23 cm (9 in) pie dish. Prick the bottom and line with foil and weigh down with dried beans. Bake for 10 minutes. Remove the beans and foil and return the shell to the oven for a further 10 minutes, or until it is browned and cooked through. Set aside to cool.
3. Put the sugar and flour in a saucepan and gradually stir in the milk. Cook, stirring constantly, for 10 minutes or until the mixture thickens. Set aside to cool for 5 minutes.
4. Beat the egg yolks with 3 tablespoons of the mixture, then stir into the remaining mixture. Return to the heat and cook, stirring constantly, for a further 3 minutes, or until the mixture is thick. Remove from the heat and stir in the remaining ingredients, reserving 2 tablespoons of coconut. Spoon the mixture into the pastry case and sprinkle over the reserved coconut.
5. Put the dish into the oven and bake for 15 minutes. Remove from the oven and cool completely before serving.
2. Roll out the pastry to about 1/2 cm (1/4 in) thick and use to line a 23 cm (9 in) pie dish. Prick the bottom and line with foil and weigh down with dried beans. Bake for 10 minutes. Remove the beans and foil and return the shell to the oven for a further 10 minutes, or until it is browned and cooked through. Set aside to cool.
3. Put the sugar and flour in a saucepan and gradually stir in the milk. Cook, stirring constantly, for 10 minutes or until the mixture thickens. Set aside to cool for 5 minutes.
4. Beat the egg yolks with 3 tablespoons of the mixture, then stir into the remaining mixture. Return to the heat and cook, stirring constantly, for a further 3 minutes, or until the mixture is thick. Remove from the heat and stir in the remaining ingredients, reserving 2 tablespoons of coconut. Spoon the mixture into the pastry case and sprinkle over the reserved coconut.
5. Put the dish into the oven and bake for 15 minutes. Remove from the oven and cool completely before serving.
serving amount
serves 8
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