Coconut Impossible Pie

Name: Coconut Impossible Pie
Ingredients: 3 cups coconut milk need to reduce to 1/3 of original amoutn; 2 tablespoons custard powder; 1/2 cup granulated sugar; 1/2 cup skim milk; pie; coconut; 1 cup shredded coconut; 1 cup orange juice; 3 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 teaspoons orange zest; 1 teaspoon pumpkin pie spice; blueberries; strawberries; strawberries; blueberries

19 ingredients

5 steps

Ingredients

3 cups coconut milk need to reduce to 1/3 of original amoutn
2 tablespoons custard powder
1/2 cup granulated sugar
1/2 cup skim milk
pie
coconut
1 cup shredded coconut
1 cup orange juice
3 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 teaspoons orange zest
1 teaspoon pumpkin pie spice
blueberries
strawberries
strawberries
blueberries

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.