Ingredients with Measurements:
- 1 pie crust
- 2 cups custard apple pulp
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a blender or food processor, puree the custard apple pulp until smooth.
4. In a mixing bowl, whisk together the heavy cream, sugar, cornstarch, melted butter, vanilla extract, ground cinnamon, and salt until well combined.
5. Add the custard apple puree to the mixing bowl and whisk until smooth.
6. Beat the eggs in a separate bowl and then add them to the custard mixture. Whisk until well combined.
7. Pour the custard mixture into the prepared pie crust.
8. Bake the pie for 45-50 minutes, or until the custard is set and the crust is golden brown.
9. Remove the pie from the oven and let it cool to room temperature.
10. Serve the pie chilled or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 135mg
Sodium: 160mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 24g
Protein: 5g
Substitutions for ingredients:
- Custard apple pulp can be substituted with any other fruit puree.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with brown sugar or honey.
- Cornstarch can be substituted with all-purpose flour or arrowroot powder.
- Unsalted butter can be substituted with salted butter or margarine.
- Ground cinnamon can be substituted with nutmeg or allspice.
Variations:
- Add a layer of sliced apples or pears to the bottom of the pie crust before pouring in the custard mixture.
- Top the pie with whipped cream or a sprinkle of cinnamon sugar.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a tablespoon of rum or brandy to the custard mixture for a boozy twist.
Tips and tricks:
- Make sure the custard apple puree is smooth before adding it to the custard mixture.
- To prevent the crust from getting soggy, brush it with a beaten egg before adding the custard mixture.
- Let the pie cool completely before slicing to ensure the custard sets properly.
- Store leftover pie in the refrigerator for up to 3 days.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pie on a decorative platter or cake stand. Top with whipped cream and a sprinkle of cinnamon sugar.
Garnishes:
Whipped cream, cinnamon sugar, sliced fruit, or chopped nuts.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the custard is not setting, bake the pie for an additional 10-15 minutes.
- If the crust is browning too quickly, cover it with foil during the last 10-15 minutes of baking.
- If the pie is cracking, reduce the oven temperature to 325°F and bake for a longer period of time.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Custard pies have been a popular dessert in Europe and America since the 17th century.
Flavor profiles:
Creamy, sweet, and slightly tangy.
Serving suggestions:
Serve chilled or at room temperature with a dollop of whipped cream.
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Taste: Sweet, Creamy, Tart, Nutty, Caramelized