Ingredients with Measurements:
- 1 9-inch pie crust
- 2 cups of Chilean sapote pulp
- 1 cup of sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 3 eggs
- 1/2 cup of heavy cream
- 1/2 cup of milk
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Whisk
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a blender or food processor, puree the Chilean sapote pulp until smooth.
3. In a mixing bowl, combine the sugar, cinnamon, nutmeg, and salt.
4. Add the pureed sapote to the bowl and mix well.
5. Beat the eggs in a separate bowl and then add them to the sapote mixture.
6. Add the heavy cream and milk to the sapote mixture and whisk until everything is well combined.
7. Pour the sapote mixture into the pie crust.
8. Bake the pie for 45-50 minutes or until the filling is set.
9. Remove the pie from the oven and let it cool completely before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 330
- Fat: 16g
- Carbohydrates: 44g
- Protein: 4g
- Fiber: 2g
- Sugar: 32g
- Sodium: 160mg
Substitutions for ingredients:
- If you can't find Chilean sapote, you can use regular sapote or pumpkin puree instead.
- You can use any type of pie crust you prefer, including store-bought.
Variations:
- Add a tablespoon of vanilla extract to the sapote mixture for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure the sapote pulp is completely smooth before adding it to the other ingredients.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Dust the top of the pie with powdered sugar or cinnamon for a finishing touch.
Garnishes:
- Top the pie with whipped cream or vanilla ice cream.
- Sprinkle chopped nuts or dried fruit on top of the whipped cream.
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the filling is too runny, bake the pie for an additional 10-15 minutes until it sets.
- If the crust is too dry, brush it with melted butter before adding the filling.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 160°F (71°C) to ensure it's safe to eat.
Food history:
- Chilean sapote is a fruit native to South America and is commonly used in desserts in Chile.
Flavor profiles:
- The Chilean sapote pie has a sweet and creamy filling with hints of cinnamon and nutmeg.
Serving suggestions:
- Serve the pie warm or chilled.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chilean