Name: Impossible orange pie with caramel oranges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 3 eggs; 322.50 gm caster sugar; 1 tsp vanilla bean paste; 90g butter, melted, cooled; 386.25 gm milk; 1 tsp finely grated orange rind; 82.50 ml plain flour; 63.75 gm desiccated coconut; 62.50 gm water; 65.63 gm orange juice; 3 oranges, peeled, sliced; 1 cinnamon stick; Double cream, to serve; Pistachios kernels, to serve

Impossible orange pie with caramel oranges

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Irresistible citrus dessert with juicy oranges and a touch of coconut.

Ingredients:

322.50 gm caster sugar
1 tsp vanilla bean paste
90g butter, melted, cooled
386.25 gm milk
1 tsp finely grated orange rind
82.50 ml plain flour
63.75 gm desiccated coconut
62.50 gm water
65.63 gm orange juice
3 oranges, peeled, sliced
1 cinnamon stick
Pistachios kernels, to serve

Instructions:

Preheat your oven to 180C and generously grease a 20cm (base), 24cm (top) pie dish.
In an electric mixer, whip together eggs and half of the sugar until they become thick and creamy. Add in vanilla, butter, milk, and orange rind, and beat until well combined. Gently stir in flour and coconut. Transfer the mixture into a prepared baking dish. Bake for 35 minutes, or until the top turns golden and the filling is set.
In a medium saucepan, combine the remaining sugar, water, and cinnamon. Heat over low heat, stirring until the sugar dissolves. Increase the heat to high and cook without stirring for 8-10 minutes until the mixture turns golden in color. Stir in orange juice until smooth, then add orange slices and coat them in caramel. Let it cool.
Top the pie with a decadent combination of caramel oranges, luscious cream, and crunchy pistachios before serving.

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