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.
Tamarind Pie
Ingredients:
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)
Preparation:
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
Edible Reflections 
I like the idea of a tamarind pie – but no sweetener?
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Believe it or not, it doesn’t really need it. It keeps the integrity of the flavor of the fruit. That being said, you might need to adjust the recipe to fit your taste buds. Thanks for stopping by!
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