Velvet Pie Recipe

VELVET PIE WITH AUSTRALIAN LEMON MYRTLE INFUSED OLIVE OIL.

1/2 cup plain flour
1 cup shredded coconut
1 cup sugar
1 cup cream
1 cup milk
4 eggs, lightly beaten
50 ml. Hickory's Run Infused Lemon Myrtle Olive Oil

Preheat oven to 180C. Combine all the ingredients together in a bowl and mix thoroughly.

Pour into a greased straight sided 25 cm pie dish.

Bake for 1 hour. Stand for 10 minutes before cutting.

Serve warm drizzled with extra Hickory 's Run Lemon Myrtle Infused Olive Oil.

NOTE The ingredients will separate whilst cooking to make a crunchy topping, a creamy custard filling and a doughy base.

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