Coconut Cream Pie

Perfect as a dessert and something different for tea!

4 eggs

500ml milk

5ml vanilla

120ml butter, melted

250ml desiccated coconut

125ml cake flour

190ml sugar

1,2ml ground nutmeg

Preheat your oven to 180℃.

Grease a pie dish with butter and sprinkle a handful of flour over the bottom. Tilt the dish so that the flower sticks to the butter on the bottom and the sides. Tip the pie dish to get rid of the extra flour. Set aside.

Add the eggs to a mixing bowl and give it a whisk.

Add the milk and vanilla and whisk to combine.

Melt the butter and add it to the egg mixture, whisking as you pour. Set aside.

Add the coconut, flour and sugar to another mixing bowl and stir through.

Now add the wet ingredients to the dry, whisking well to combine thoroughly.

Pour the batter into the prepared pie dish and sprinkle the nutmeg on top.

Bake the pie for 45 minutes.

You may serve the pie warm as a dessert, but it is a fabulous coconut treat when served cold.

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