250ml (1 cup) shelf-stable Coles Vanilla Flavour Custard, plus extra to serve
1 egg
2 tsp grated lemon rind
1 tbsp fresh lemon juice
170g can Coles Passionfruit Pulp in Syrup
Icing sugar mixture, to dust
Method
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Step 1 Preheat oven to 190C/170C fan forced. Grease a 20 x 30cm (base size) baking dish with a little melted butter140g unsalted butter, melted.
Step 2 Place 1 pastry12 sheets filo pastry sheet on a clean work surface. Cover the remaining sheets with a clean, dry tea towel and then a damp tea towel. From one short end, drag the pastry until it forms an accordion-like strip about 2cm wide. Place at one end of the dish, folding in sides, if needed. Repeat with remaining pastry sheets until the base of the dish is covered. Pour over remaining melted butter140g unsalted butter, melted and bake for 20 minutes or until lightly golden.
Step 3 Meanwhile, whisk custard250ml (1 cup) shelf-stable Vanilla Flavour Custard, plus extra to serve, egg1 egg, lemon rind2 tsp grated lemon rind, lemon juice1 tbsp fresh lemon juice and ⅓ cup passionfruit pulp170g can Passionfruit Pulp in Syrup in a large jug. Pour over pastry layer and bake for 15 minutes or until the custard mixture is just set. Set aside for 1 hour to cool.
Step 4 Dust pie with icing sugarIcing sugar mixture, to dust. Serve with extra custard and remaining passionfruit pulp170g can Passionfruit Pulp in Syrup to drizzle. Watch our step-by-step video below to see how to make our Passionfruit and lemon custard crinkle pie recipe.
