Cherimoya Custard Pie
This pie turns deep golden brown and puffs up when it bakes then settles upon cooling. The texture is light and airy, and the flavor is like nothing you've ever tasted!
1 10-inch unbaked deep-dish pie shell
1 1-lb. ripe Cherimoya, peeled, seeded and diced
3 eggs, separated
1 cup evaporated milk
1/2 cup granulated sugar
1/2 tsp. vanilla
1/8 tsp. salt
Sweetened whipped cream
Preheat oven to 450F. Bake pie shell 5 minutes; set aside. Reduce oven to 375F. In blender or food processor, puree cherimoya until smooth. Whisk in egg yolks, milk, sugar, vanilla and salt until blended. Set aside. On high speed of electric mixer, beat egg whites just until soft peaks form. Fold whites into cherimoya mixture until no streaks of white remain (do not stir). Pour filling into crust. Place in oven; bake 35-40 minutes or until filling is set, and knife inserted halfway between center and edge of filling comes out clean. Cool; refrigerate. Serve wedges topped with sweetened whipped cream.
Source: Frieda's, Inc.
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