Step 1

Preheat oven to 170C/150C fan-forced. Grease a 24cm (base) round pie dish.

Step 2

Whisk eggs, milk, rind, butter, caster sugar, passionfruit pulp, flour and coconut until combined. Pour into prepared dish.

Step 3

Bake for 45 to 50 minutes or until golden around the edges and a skewer inserted into centre of the pie comes out clean. Stand in the dish for 10 minutes to cool slightly. Refrigerate for 2 hours (see notes).

Step 4

Dust with icing sugar. Slice into wedges. Drizzle with extra passionfruit pulp. Serve with vanilla ice-cream.