INGREDIENTS
• 3 eggs• 1 1/2 cups caster sugar
• 1 teaspoon vanilla bean paste
• 90g butter, melted, cooled
• 1 1/2 cups milk
• 1 teaspoon finely grated orange rind
• 1/3 cup plain flour
• 3/4 cup desiccated coconut
• 1/4 cup water
• 1/4 cup orange juice
• 3 oranges, peeled, sliced
• 1 cinnamon stick
• Double cream, to serve
• Pistachios kernels, to serve
PREPARATION
Step 1Preheat oven to 180C. Grease a 20cm (base), 24cm (top) pie dish.
Step 2
Using an electric mixer, beat eggs and half of the sugar until thick and creamy. Add vanilla, butter, milk and orange rind. Beat to combine. Whisk in flour and coconut. Pour into prepared dish. Bake for 35 minutes or until top is golden and filling is just set.
Step 3
Meanwhile, place remaining sugar, the water and cinnamon in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Cook, without stirring for 8-10 minutes or until golden in colour. Add orange juice. Stir until smooth. Add orange slices. Turn to coat in caramel. Cool.
Step 4
Serve pie topped with caramel oranges, cream and pistachios.
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