| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 673 | 52g | 36g | 54g |
| sugars | fibre | protein | salt |
| 33g | 5g | 9g | 0.45g |
Every now and then, a recipe comes along that captures your spirit, tantalizes your taste buds and leaves a lasting impression on your culinary story. For me, the Mamey Sapote and Coconut Cream Pie is such a recipe. A fragrant blend of the rare mamey sapote fruit and the tropical goodness of coconut, this pie is my pride and joy, testament to my love for experimenting with diverse ingredients and creating something unique yet, utterly delicious.
Beyond its Flavor: Health Benefits
As the Mamey Sapote and Coconut Cream Pie graces your plate, you’ll be experiencing more than a treat for your palate. The star ingredient, mamey sapote, is a tropical fruit known for its numerous health benefits. It’s a good source of dietary fiber, vitamins A and C, and has a significant amount of potassium. Pair that with our use of unsweetened coconut, and you’re in for a treat that’s also a healthier dessert choice.
A Tropical Travel through Taste
The inspiration for this recipe came during one of my many walks through the bustling streets of NYC. Being an actor by profession, I have a vibrant imagination and I could almost envision myself wandering around a tropical island, the gentle rustle of the palms meeting my ears, the balmy air filling my senses. This recipe, with its tropical ingredients, is my tribute to that imagined journey.
This recipe bears a close resemblance to the beloved American coconut cream pie, yet, it steps out of the realm of familiarity with the inclusion of the mamey sapote. In function, this pie could be a centerpiece dessert for a relaxed weekend brunch, or a surprise tropical twist for an evening dinner party. It pairs exceptionally well with a cup of oolong tea or a glass of chilled white wine.
In the end, what really makes this recipe close to my heart is the incredible fusion of varied textures and flavors. Just like the grand city I call home, this pie is a melting pot of delicious contrasts – the smooth, sweet sapote against the crunch of the coconut, the richness of the cream balancing the tartness of the fruit. It embodies the spirit of exploration and creativity that NYC inspires in me, making it one of my most cherished recipes.
What You’ll Need
- 1 fresh mamey sapote (approximately 2 cups when peeled and pitted)
- 1 and 1/2 cup of shredded unsweetened coconut
- 1/2 cup of sugar
- 2 tablespoons of melted unsalted butter
- 2 cups of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 pre-made pie crust
- 1/2 cup of whole milk
- 3 large egg yolks
- 2 tablespoons of cornstarch
- A pinch of salt
Method
Step One
Start by preheating your oven to 350°F or 175°C. Then take your pre-made pie crust and bake it according to the instructions on the package. Once baked, remove it from the oven and allow it to cool.
Step Two
While the pie crust is cooling, take your fresh mamey sapote and peel and pit it. You should be left with approximately 2 cups of mamey sapote.
Step Three
Take the prepared mamey sapote and place it into a blender. Add the 1/2 cup of whole milk, 1/2 cup of sugar, 2 tablespoons of melted unsalted butter, 3 large egg yolks, 2 tablespoons of cornstarch, and a pinch of salt. Blend this mixture until it is smooth.
Step Four
Pour the mamey sapote mixture into a saucepan and place it over medium heat. Stir consistently until it boils and then reduce the heat to low, allowing it to simmer for 10 minutes. Remember to keep stirring to ensure it doesn’t stick to the pan.
Step Five
Once done, take the mamey sapote mixture off the heat and stir in 1/2 cup of the shredded unsweetened coconut.
Step Six
Pour this mixture into your cooled pie crust and spread it out evenly.
Step Seven
Next, in a separate bowl, combine the 2 cups of heavy whipping cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat the mixture until it forms soft peaks.
Step Eight
Spread this whipped cream mixture on top of the mamey sapote mixture in the pie crust. Sprinkle the remaining 1 cup of shredded coconut on top of the cream.
Step Nine
Place the completed pie in the refrigerator and chill it for at least 4 hours, or overnight if possible, for the best flavor.
Enjoy your Mamey Sapote and Coconut Cream Pie!
