I’m happy to report this was an experiment that didn’t blow up on my face.
I had some tamarind concentrate and decided to make a pudding for a pie.
9 inch pre-made graham cookie crust
3 cups almond milk
1/4 cup plus 1 tablespoon cornstarch
3/4 cup tamarind concentrate
Whipped cream (optional)
1- Bake crust as directed on the package and let cool completely.
2-In a medium saucepan, mix all ingredients and whisk over medium heat until it thickens and bubbles. About 15 minutes.
3- Pour mixture over the cooled crust and cover with wax paper. Let it sit for 30 minutes.
4-Remove the wax paper and cover the pie tightly and refrigerate for at least 4 hours or overnight.
5-Decorate with whipped cream before serving.
Enjoy, Bon Appétit, Buen Provecho! EdibleReflections.com