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Canistel (Eggfruit / Egg Fruit) Pie
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1 1/3 cups mashed canistel |
1 1/4 cups evaporated milk |
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2 Eggs Beaten |
1 teaspoon lime juice |
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1/4 teaspoon nutmeg |
1/2 teaspoon salt |
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1 teaspoon cinnamon |
1 unbaked 9-inch deep dish pie pastry |
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2/3 cup brown sugar |
Whipped cream (for serving) |
Add all of the ingredients in a bowl (except for the ready made pie crust, as we will use that later) and mix well. Pour the mixed ingredients into the unbaked deep dish pie pastry, piercing the top with a knife. Add the pie in a preheated oven (set at 450 degrees Fahrenheit) for 10 minutes. Reduce the oven temperature to 250 degrees Fahrenheit and continue to bake for another 50 minutes or until firm. You can serve it warm or chilled, with whipped cream on top.
Classic Canistel (Eggfruit - Egg Fruit) Milkshake
You will need to make sure your canistel (eggfruit) is ripe for this lovely drink. Combine 1 full cup of ripe canistel (eggfruit) pulp, 1/4 cup sugar (or to taste), 1/2 teaspoon vanilla and 1/4 teaspoon nutmeg, and chilled milk in an electric blender to desired consistency. This milkshake is nice with low-fat milk, although I do prefer it with full cream milk.
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