Make The Pie

Heat the oven to 350F

In a medium saucepan combine the cream of rice, 1/2 cup sugar, and the cornstarch, mix until well blended.

Add the coconut milk and whisk to combine, don’t worry about the bits of the coconut cream, they will melt in the cooking process.

Place the pot over a medium high heat and cook, stirring constantly until the mixture begins to simmer.  Stir and cook for an additional minute.

Remove from the heat and add the vanilla and almond extracts, mix well.  Set aside.

Brush the sides and bottom of an 8×8 square pan, or 9″ pie plate with melted vegan butter

In a small bowl combine the almonds and 2 tablespoons of sugar

Brush a sheet of filo with the vegan butter and fold in half, place in the pan, brush the top sheet of filo with melted butter and sprinkle with the almond sugar mixture.  Repeat this process 3 more times (in all 4 full sheets of filo, folded in half), using all the almond sugar mixture.

Gently spoon the custard over the filo.

Continue brushing and folding the filo with the remaining three sheets of filo. Brush the top layer with vegan butter.

Place in the oven and bake until golden, about 35-45 minutes.

While the filo pie is baking, make the syrup.

Combine the sugar and water in a small saucepan and bring to a boil.

Reduce to a simmer and cook  until the mixture has reduced by 25%, about 10 minutes.

Remove from the heat and add the orange juice and zest.

Slowly pour the hot syrup over the freshly baked pie.  Don’t rush this process or you’ll end up with syrup all over your work space.  The hot filo will absorb it all if you add it slowly.

Cool completely before serving.  It’s best to make it a day before you want to serve it.