If you have one of the Gluten free coconut sweet pie crusts handy, this is a breeze to make. You just mix up the custard, pour it into the (defrosted if you have stored it in the freezer) crust, and bake.
One pie crust/shell
1/2 cup milk
375g packet white chocolate melts
2 eggs, lightly beaten
Preheat fan foced oven to 150 celcius (1700 if not fan forced).
Place cream and milk in a medium heavy based pan, and heat over a medium heat until just simmering – do not allow to boil.
Remove from heat, add the chocolate and stir until melted and smooth. Let cool for 15 minutes.
Beat in eggs quickly, then pour into crust. Bake for 40 to 45 minutes or until set. Cool for a few minutes, then refrigerate overnight.
Decorate as you wish.