Ingredients with Measurements:
- 1 9-inch pie crust
- 2 cups soursop pulp, seeded and mashed
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowl
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine soursop pulp, sugar, cornstarch, and salt. Mix well.
3. In a saucepan, heat milk over medium heat until it starts to steam.
4. In a separate bowl, whisk egg yolks until light and frothy.
5. Slowly pour the hot milk into the egg yolks, whisking constantly.
6. Pour the egg mixture back into the saucepan with the remaining milk.
7. Add the soursop mixture to the saucepan and stir until well combined.
8. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
9. Remove from heat and stir in butter and vanilla extract.
10. Pour the mixture into the pie crust.
11. Bake for 30-35 minutes, or until the crust is golden brown.
12. Let the pie cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 347
Fat per serving: 11g
Carbohydrates per serving: 61g
Protein per serving: 3g
Substitutions for ingredients:
- Soursop pulp can be substituted with any other fruit pulp.
- Cornstarch can be substituted with flour or arrowroot powder.
- Milk can be substituted with coconut milk or almond milk.
- Butter can be substituted with coconut oil or margarine.
Variations:
- Add shredded coconut to the filling for a tropical twist.
- Top the pie with whipped cream or meringue.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure to remove all the seeds from the soursop pulp before mashing.
- Use a fork to prick holes in the bottom of the pie crust before baking to prevent it from puffing up.
- To make the pie extra creamy, use heavy cream instead of milk.
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 (175°C) for 10 minutes.
Presentation ideas:
Serve the pie on a decorative platter with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
Garnish with fresh fruit slices or mint leaves.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of vanilla ice cream or fresh fruit salad.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch or flour.
- If the crust is overbrowning, cover the edges with foil.
Food safety advice:
Make sure to cook the filling to a boil to ensure that the eggs are fully cooked.
Food history:
Soursop is a tropical fruit that is native to the Caribbean and Central and South America. It is commonly used in desserts and drinks.
Flavor profiles:
Soursop has a sweet and tangy flavor with hints of pineapple and strawberry.
Serving suggestions:
Serve the pie warm or chilled with a scoop of ice cream or a drizzle of caramel sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A