Cherimoya Pie
By: Anonymous
Published: Tuesday, May 4, 2010 - 10:37am

Ingredients




2 cups pureed Cherimoya (from 2 large cherimoya)
1/2 cup Sugar
2 Eggs
14 1/2 ounces can Evaporated Milk
2 tablespoons Flour
1/8 teaspoon Salt
1 teaspoon Vanilla
1/4 teaspoon Nutmeg
1 pie shell

Preparation

1 Pre-bake pie shell. Poke holes in the crust, line with foil and weights and bake at 375 for 20 min. Remove foil and weights, then continue baking until inside of shell is golden brown. 2 I used my 9-1/2" pyrex pie dish, and it worked well. This does not make enough filling for a deep dish pie, but there may be some filling left over if you use a standard 9" pie plate. Just fill it with as much as you can. 3 Beat together pureed cherimoya, evaporated milk, eggs, sugar, nutmeg, vanilla, salt, and flour. 4 Bake at 375 until a knife inserted comes out clean, approximately 25 min. The filling will puff up above the pie crust, but settles when it cools. The top will turn a light golden brown.

About


Make sure you separate cherimoya seeds from the flesh by hand. The seeds are not edible, so using a food mill or anything else that may grind some of them into the flesh is a bad idea!
They separate from the flesh very easily by hand or with a spoon.