Classic Custard Pie Fiji Style with Pumpkin Pie Custard Variation

This recipe is for a half and half pie with two different flavored custards. If you'd like to make only one flavor, please double the recipe for the custard filling. If you'd like a thick crust, as shown in this picture, please double the crust recipe.

Ingredients:

Crust (thin crust/ double for thick crust) 

• 1.5 cups all purpose flour
• 1/2 cup sugar
• 3 tbsp butter [I used vegan butter sticks to make this dairy free] 
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 eggs
• pinch of salt

Vanilla Custard (for half pie/ double for full pie with one flavor custard only) 

• 1 cup milk [I used oat milk to make this dairy free] 
• 1/4 cup sugar
• pinch of salt
• 3 tbsp custard powder
• 1 tbsp vanilla
• 2 tbsp water
• desiccated coconut* (optional for topping)

Pumpkin Pie Custard (for half pie/ double for full pie with one flavor custard only) 

• 1 cup milk [I used oat milk to make this dairy free] 
• 1/4 cup sugar
• pinch of salt
• 3 tbsp custard powder
• 2 tbsp water
• 1/2 cup pumpkin puree
• 1/2 tsp pumpkin spice

Method:
Crust

1. Preheat your oven to 375°F or 190°C. 
2. In a mixing bowl, add flour, baking powder, and baking soda. Mix with whisk to combine well. Cut in the butter into the flour mixture using your hands or a pastry cutter. Set aside.
3. In another mixing bowl, add eggs, sugar, and salt and mix well. 
4. Add the flour mix to the bowl and combine well. The dough will be sticky and not hard. 
5. Grease a tray/baking pan [I used a quarter sheet pan which is 9"x13" (23 by 33 cm)] and spread your dough evenly. Use a spatula or wet your hands to help spread out evenly. 
6. Bake for 10-15 minutes or until golden brown. 

For Vanilla Custard filling:

1. Mix sugar, milk and vanilla in bowl and set aside.
2. Make a slurry of the custard powder and cold water. Set aside.
3. Over medium/medium high heat, in a non-stick pan, boil the milk mixture. Once it comes to a boil, add the custard slurry, drop your heat to low and stir continuously with a whisk. Keep stirring to avoid lumps. 
4. Once custard thickens and has come to a boil, remove from heat immediately and pour on your baked crust. 
5. Add desiccated coconut on top if desired. 

For Pumpkin Pie Custard filling:

1. Mix sugar, salt, milk, pumpkin puree, and pumpkin spice in bowl and set aside.
2. Make a slurry of the custard powder and cold water. Set aside.
3. Over medium/medium high heat, in a non-stick pan, boil the milk mixture. Once it comes to a boil, add the custard slurry, drop your heat to low and stir continuously with a whisk. Keep stirring to avoid lumps. 
4. Once custard thickens and has come to a boil, remove from heat immediately and pour on your baked crust. 
5. Add desiccated coconut on top if desired. 

Let cool and enjoy!