CANNED APRICOT AND CUSTARD PIE

Diabetic Living - - Comfort Food -

PREPARATION TIME: 10 MINS (+ 1 HOUR 45 MINS COOLING + CHILLING)

COOK­ING TIME: 1 HOUR 5 MINS SERVES 10 (AS A DESSERT)

3 Tbsp custard pow­der

2 Tbsp caster sugar or gran­u­lated

sugar sub­sti­tute

375ml (11/2 cups) skim milk,

plus 2 Tbsp ex­tra

1 sheet Pam­pas Light Shortcrust

Pas­try 25% Re­duced Fat, thawed 2 x 60g eggs, whisked 1 tsp vanilla ex­tract

800g can apricot halves in nat­u­ral

juice, drained

Pinch ground cin­na­mon

1 Com­bine custard pow­der and sugar in a medium saucepan. Grad­u­ally whisk in the 375ml

(1½ cups) milk. Cook over medium heat, stir­ring, for 4-5 min­utes or un­til mix­ture thick­ens and comes to a sim­mer. Sim­mer for 2 min­utes. Trans­fer to a large bowl and cover the top with plas­tic wrap. Set aside for 1 hour to cool.

2 Mean­while, roll out pas­try on a lightly floured sur­face un­til large enough to line a 20cm pie plate. Line plate. Trim and dis­card ex­cess pas­try. Us­ing a fork, prick the base. Line base with bak­ing pa­per and bak­ing beans or rice. Place in the fridge for 20 min­utes to chill.

3 Pre­heat oven to 180°C (fan­forced). Place pie plate on a bak­ing tray. Bake for 15 min­utes. Re­move pas­try and beans or rice. Re­turn to oven and bake for a fur­ther 5-10 min­utes or un­til the pas­try is just cooked through. Set aside to cool for 15 min­utes.

4 Add the eggs, ex­tra milk and vanilla ex­tract to the cooled custard mix­ture and whisk un­til smooth. Care­fully pour into the pie shell. Ar­range enough apricot halves over the top (skin side down) to cover the custard (you will have about 90g left­over, so keep for an­other use), slightly push­ing fruit into the custard. Sprin­kle over a lit­tle cin­na­mon.

5 Re­duce oven tem­per­a­ture to 170°C (fan-forced). Bake pie for 35-40 min­utes, or un­til the custard is set. Set aside to cool for 30 min­utes be­fore serv­ing.

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