2 Tenderflake® Deep Dish Pie Shells
3/4 cup sweetened shredded or flaked coconut
1/3 cup chopped macadamia nuts
1/2 cup all-purpose flour
1/4 cup lightly packed brown sugar
1/4 cup melted Lactantia® Salted Butter
1 bag (500 g) Europe’s Best® Fruit Essentials™ Sun Inspirations Fruit Blend
2 cups milk
1 can (400 mL) coconut milk
3/4 cup Fleischmann's® Canada Corn Starch
2/3 cup granulated sugar
2 Naturegg™ Omega 3 Egg Yolks
2 tbsp softened Lactantia® Salted Butter
2 tsp vanilla extract
This creamy and nutty pie, bursting with bright fruit flavours, is the perfect finale to Easter dinner.
1 Preheat oven to 400°F (200°C). Bake pie shells according to package directions; cool completely.
2 Meanwhile, toss coconut with nuts, flour, brown sugar and melted butter until crumbly. Spread on a rimmed baking sheet lined with parchment paper. Bake for 10 minutes or until golden. Cool and crumble; set aside.
3 Filling: Thaw fruit on a paper towel-lined baking sheet. Meanwhile, in a large, heavy saucepan, whisk milk with coconut milk, cornstarch and sugar until smooth. Set over medium heat and cook, stirring, for 10 minutes or until thickened. Beat a small amount of hot milk mixture with egg yolks. Whisk warmed egg mixture into milk mixture; cook, stirring constantly, for 1 minute or until thickened. Remove from heat; stir in butter and vanilla.
4 Stir thawed fruit into custard mixture. Divide filling between prepared pie shells. Sprinkle coconut and nut mixture evenly over each pie; press gently to adhere. Cool to room temperature. Transfer to the refrigerator and chill for at least 6 hours or until set.
Makes 16 servings (2 pies).
Tip: Substitute chopped blanched almonds for the macadamia nuts.