Cynthia Pratt, retired Kapolei High School culinary arts teacher and a multiple winner of the pie contest at the Hawaii State Farm Fair, came up with this new pie recipe using soursop, sourced from her backyard tree, which was laden with fruit.
>> Crust:
- 1- 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup solid shortening
- 4 to 5 tablespoons cold coconut water (or ice water)
- 2 tablespoons flaked coconut
>> Filling:
- 1 -1/2 cups soursop puree
- 1/2 cup mashed banana
- 1 cup thick coconut milk
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Dash nutmeg (optional)
- Whipped cream and toasted coconut flakes, for garnish
In a mixing bowl, combine flour and salt. Cut in butter and shortening to create medium coarse crumbs. Sprinkle in cold coconut water or ice water, a tablespoon at a time. Gather dough into a ball, flatten into a 4-inch disc, wrap in plastic wrap and chill 1 hour.
Heat oven to 375 degrees. Roll dough into a 12-inch circle, fit into pie pan and flute edges. Press 2 tablespoons flaked coconut into bottom of crust and prick crust with fork. Bake 12 minutes. Cool.
To make filling: In a medium mixing bowl, combine soursop puree, banana, coconut milk, sugars, eggs, vanilla extract and nutmeg, if using. Pour into crust. Place pie pan on cookie sheet or large pizza pan. Bake 60 minutes, or until center of filling jiggles only slightly. Cool. Refrigerate, if desired.
Serve garnished with whipped cream and toasted coconut flakes. Serves 8.
Nutritional information unavailable.
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