If your pie crust is not already blind-baked (partially baked) do that now. Preheat oven to 400°F (200 °C) with a large metal baking tray in it as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for 10 minutes. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for another 5 minutes. Remove from the oven and set aside. It's ok if the crust is warm when you add the filling.

OPTIONAL STEP - If you aren't opposed to using a bit of oil, a quick brush of any neutral liquid oil all over the blind-baked crust before adding the filling, will create a seal and keep the bottom even crisper.

Preheat oven to 350°F (175 °C) with a metal baking tray on the bottom shelf of the oven.

To a blender add all of the custard filling ingredients. Blend until smooth.

Place your chosen mix-ins into the pie crust, reserving a few bits and pieces to decorate the top, spreading them out evenly and filling no more than half way.

Pour the custard filling over the mix-ins until the top of the custard is almost at the top of the crust but not quite.

Decorate with the reserved add-ins then carefully lift and place on the lowest shelf of the oven, on the baking tray that you preheated.

Bake for 40 minutes, or until the center is just set. Don't overbake. If you poke it in the centre gently with your finger it should be just set, soft and yielding with a slight wobble.

Remove from the oven and allow to rest for at least 20 minutes before cutting. It's delicious warm or cold.