Holy Moly this is great!
It’s not even a little bit great, but a whole big bit great! Yes, we like pies in this house but you know sometimes I find a the whole making pastry etc thang a bit of a kerfuffle. I’m going to introduce you to the kerfuffle-free “pie” of your dreams(possibly). You’ll make it, then be cursing that you didn’t find the recipe sooner!
If you are having guests and have no idea what to make for dessert but still want to look like you’ve put a bit more effort into it than buy a pie, do this. ALSO it would be fabulous for someone who is watching their carb intake as only the smallest bit of flour is used in making it.
Usually people make a coconut version. I have don that before but wanted to try a chocolate version. I still used coconut, next time I will leave it out comepletely and add pecans I think.
Don’t go expecting some sort of miracle here, I mean the mixture does form a kind of crusty outer but it’s not like a real pastry crust, what it does do though is create for you a custardy filling with edges set a little more firmly and it all mixes together and bakes in a matter of moments!
What you need:
35g(1/2 cup) desiccated coconut
2 TBSP cocoa
30g(1/4 cup) flour
235ml(1 cup) milk
75g(1/4 cup) sugar
1/2 tsp vanilla
40g(3 tbsp) butter
Handful of raspberries(I used some lovely Scottish ones I had pin the deep freeze-no need to defrost!)
What you do:
Mix everything together apart from berries
Pour into a baking dish(I used a 7″ skillet)
Dot the raspberries over the surface
Bake! 350f(180c for about 25 mins)
Check the pie after this time you want it pretty much solid but with the “slightest” jiggle, it will firm on cooling.
This is tasty warm(I like the plain coconut version warm) but better left to cool and eaten at room temperature. The result is a dense chocolatey(it is more chocolate tasting if cooled) pie, cut through with the sharpness of the rasps.
Quick make this!
Ps. I should mention that it will look WAY too runny but have faith, this does work! 🙂