Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup of naranjilla pulp
- 1 cup of sugar
- 1/2 cup of cornstarch
- 1/4 teaspoon of salt
- 3 cups of milk
- 4 egg yolks
- 2 tablespoons of butter
- 1 teaspoon of vanilla extract
Special equipment needed:
- Pie dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the naranjilla pulp, sugar, cornstarch, and salt. Whisk until well combined.
3. Add the milk and egg yolks to the saucepan and whisk until smooth.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove the saucepan from the heat and stir in the butter and vanilla extract.
6. Pour the mixture into the pie crust and smooth the top with a spatula.
7. Bake the pie for 20-25 minutes, or until the filling is set.
8. Remove the pie from the oven and let it cool to room temperature.
9. Serve the pie chilled or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 50g
Protein: 4g
Sodium: 190mg
Sugar: 35g
Substitutions for ingredients:
- If you can't find naranjilla pulp, you can substitute it with passion fruit pulp or orange juice.
- You can use a store-bought pie crust instead of making your own.
Variations:
- You can add a meringue topping to the pie before baking it.
- You can add some grated orange zest to the filling for extra flavor.
Tips and tricks:
- Make sure to whisk the filling constantly while cooking to prevent lumps from forming.
- 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.
Reheating instructions:
- Serve the pie chilled or at room temperature.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Garnish the pie with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
Pairings:
- Coffee or tea
Suggested side dishes:
- None
Troubleshooting advice:
- If the filling doesn't thicken, try cooking it for a few more minutes over medium heat.
Food safety advice:
- Make sure to cook the filling to at least 160°F to ensure that it's safe to eat.
Food history:
- Naranjilla is a fruit native to South America that is often used in desserts and drinks.
Flavor profiles:
- Sweet and tangy
Serving suggestions:
- Serve the pie as a dessert after a meal.
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Region: Ecuadorian