Coconut Impossible Pie

Name: Coconut Impossible Pie
Ingredients: 3 cups coconut milk (need to reduce to 1/3 of original amoutn; 2 tbsp custard powder; 1/2 cup granulated sugar; 1/2 cup skim milk; None None Coconut Impossible Pie; 1 cup shredded coconut; 1 cup orange juice; 3 None eggs; 1/2 cup blanched almonds; 1/2 cup brown sugar; 1/2 cup low-fat spread, melted; 1/3 cup all-purpose flour; 2 tsp orange zest; 1 tsp pumpkin pie spice; None None blueberries and sliced strawberries, to serve; None None blueberries, sliced strawberries, to serve

16 ingredients

5 steps

Ingredients

3 cups coconut milk (need to reduce to 1/3 of original amoutn
2 tbsp custard powder
1/2 cup granulated sugar
1/2 cup skim milk
None None Coconut Impossible Pie
1 cup shredded coconut
1 cup orange juice
3 None eggs
1/2 cup blanched almonds
1/2 cup brown sugar
1/2 cup low-fat spread, melted
1/3 cup all-purpose flour
2 tsp orange zest
1 tsp pumpkin pie spice
None None blueberries and sliced strawberries, to serve
None None blueberries, sliced strawberries, to serve

Directions

1

Preheat oven to 350°F. Lightly grease a 9 1/2 inch pie dish.
2

In a saucepan, cook coconut milk over low heat, stirring constantly, until reduced to 1 cup. Set aside to cool.
3

For the custard, in a medium saucepan, combine custard powder, sugar and 1/2 cup milk, stirring until smooth. Gradually whisk in remaining milk and 1/2 cup condensed coconut milk. Stir constantly over medium heat, until mixture boils and thickens. Simmer for 3 mins.
4

Meanwhile, for the impossible pie, in a food processor, combine all ingredients with remaining reduced coconut milk. Process until smooth. Pour into pie dish and bake for 35-40 mins, until just set in the center.
5

Arrange fresh berries over pie. Serve in wedges with custard.