Fiji custard pie is a classic island dessert made with a soft, buttery base and a smooth vanilla custard topping. Simple ingredients and a method passed through generations make this a staple in many Fijian homes.
This recipe uses a traditional stovetop custard method common in Fiji.
Ingredients
Pie Base
- ¼ lb butter
- ½ cup sugar
- 2 eggs
- 1 tsp baking powder
- 2 cups all-purpose flour
- ¼ tsp vanilla (optional)
Custard Filling
- 2 cups milk
- 3 tbsp custard powder
- 3 dessert spoons sugar
Method
Pie Base
This pie uses a soft, pressed base rather than rolled dough. See Soft Pastry Base for Fiji Custard Pie for details.
- Cream butter and sugar until smooth.
- Add eggs and vanilla, mix well.
- Mix in flour and baking powder until a soft pastry forms.
- Instead of rolling, the dough is pressed evenly directly into a greased banking tray. Learn the technique in How to Press a No-Roll Pie Base.
- Bake at 350°F (180°C) for 12–15 minutes, until lightly golden.
Custard Filling
The custard is cooked on the stovetop using a traditional method. Follow How to Make Custard Filling the Fiji Way for a step-by-step breakdown.
- Dissolve custard powder in a small amount of cold milk until smooth.
- Add remaining milk and sugar, then heat gently.
- Stir continuously until thick and glossy.
- Pour over baked base and allow to set.
The custard should hold its shape without running when sliced. For smooth results, see How to Avoid Lumpy Custard before heating the mixture.
Related Techniques
These techniques support the steps used in this recipe and provide deeper guidance where needed:
- How to Make Custard Filling the Fiji Way – Traditional stovetop custard method
- How to Avoid Lumpy Custard – Prevent clumps before and during cooking
- Soft Pastry Base for Fiji Custard Pie – Pressed base instead of rolled dough
- How to Press a No-Roll Pie Base – Shape the base evenly by hand
Use these guides if you want more detail on specific steps, or if you’re making this recipe for the first time.
