Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup canistel pulp
- 1 cup heavy cream
- 1/2 cup sugar
- 3 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Whisk
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a blender or food processor, puree the canistel pulp until smooth.
3. In a mixing bowl, whisk together the canistel puree, heavy cream, sugar, eggs, salt, vanilla extract, and ground cinnamon until well combined.
4. Pour the mixture into the pre-made pie crust.
5. Bake the pie for 45-50 minutes or until the filling is set.
6. Remove the pie from the oven and let it cool to room temperature.
7. Serve the pie chilled or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 34g
Protein per serving: 5g
Substitutions for ingredients:
- Canistel pulp can be substituted with mashed sweet potato or pumpkin puree.
- Heavy cream can be substituted with coconut cream or almond milk.
- Sugar can be substituted with honey or maple syrup.
- Pre-made pie crust can be substituted with homemade pie crust.
Variations:
- Add chopped nuts or dried fruit to the filling for added texture.
- Top the pie with whipped cream or meringue before serving.
- Use different spices such as nutmeg or allspice instead of cinnamon.
Tips and tricks:
- To prevent the crust from getting soggy, brush the bottom with a beaten egg before adding the filling.
- To make the pie more visually appealing, sprinkle some cinnamon or powdered sugar on top before serving.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Garnish the pie with fresh fruit or whipped cream.
- Cut the pie into wedges and arrange them on a serving tray.
Garnishes:
- Whipped cream
- Fresh fruit
- Cinnamon or powdered sugar
Pairings:
- Coffee or tea
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too runny, bake the pie for an additional 10-15 minutes.
- If the crust is overbrowning, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to cook the pie until the filling is set to prevent foodborne illness.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Canistel is a fruit native to Central America and the Caribbean.
- It is also known as eggfruit due to its texture and flavor.
- Canistel is commonly used in desserts and baked goods in its native regions.
Flavor profiles:
- Canistel has a sweet, creamy, and slightly nutty flavor.
- The addition of cinnamon in this recipe enhances the warm and spicy notes in the filling.
Serving suggestions:
- Serve the pie as a dessert after a meal.
- Enjoy a slice of pie with a cup of coffee or tea.
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Taste: Sweet, Creamy, Nutty, Caramelized, Fruity