Ingredients with Measurements:
- 1 pie crust
- 2 cups jambolan fruit, pitted and chopped
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 1/2 cup coconut milk
- 2 tbsp butter
- 2 eggs
- 1 tsp vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowl
- Saucepan
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in the pie dish and set aside.
3. In a mixing bowl, combine the jambolan fruit and shredded coconut.
4. In a saucepan, whisk together the sugar, cornstarch, and salt.
5. Gradually add the water and coconut milk, whisking until smooth.
6. Add the butter and cook over medium heat, stirring constantly, until the mixture thickens.
7. Remove from heat and whisk in the eggs and vanilla extract.
8. Pour the mixture over the jambolan and coconut mixture and stir until well combined.
9. Pour the filling into the pie crust and smooth the top.
10. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
11. Remove from the oven and let cool before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 288
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 169mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- Jambolan fruit can be substituted with blackberries or blueberries.
- Shredded coconut can be substituted with desiccated coconut.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add a tablespoon of rum to the filling for a boozy twist.
- Top the pie with whipped cream or toasted coconut flakes.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure to pit the jambolan fruit before chopping.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from puffing up.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pie in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream and a sprinkle of toasted coconut flakes on top.
Garnishes:
- Whipped cream
- Toasted coconut flakes
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the filling is too runny, add more cornstarch to thicken it.
- If the crust is browning too quickly, cover the edges with aluminum foil.
Food safety advice:
- Make sure to wash the jambolan fruit thoroughly before using.
- Store leftover pie in the refrigerator to prevent spoilage.
Food history:
- Jambolan fruit, also known as black plum, is native to India and is commonly used in traditional medicine.
Flavor profiles:
- Sweet and tart with a tropical coconut flavor.
Serving suggestions:
- Serve the pie warm or chilled.
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