Crinkle Custard Pie

Method

1. 1
   Preheat your oven to 180°C (160°C fan-forced). Lightly grease a 6-cup baking dish (approximately 4.5cm deep) with a little of the melted butter.
2. 2
   Working with one sheet of filo pastry at a time, gently scrunch it into a concertina (accordion) shape from the short end. Place it into the baking dish. Repeat with the remaining pastry sheets until the dish is full.
3. 3
   Bake for 10 minutes, then remove from the oven and drizzle the melted butter evenly over the pastry. Return to the oven for another 10 minutes, or until the pastry is crisp and golden.
4. 4
   While the pastry is baking, whisk together the condensed milk, milk, eggs and vanilla until smooth.
5. 5
   Carefully pour the custard mixture evenly over the hot pastry. Return to the oven and bake for 20–30 minutes, or until the custard is set with just a slight wobble in the centre.
6. 6
   Allow to cool for 10 minutes, then dust generously with icing sugar and serve warm.