Ingredientes para Mulberry Cream Pie
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Cómo preparar Mulberry Cream Pie
- Preheat oven to 425°F (220°C).
- Run 2 cups of mulberries through a food mill to remove stems and seeds. You should have approximately 1-1.5 cups of mulberry puree.
- In a medium bowl, whisk together 1/2 cup all-purpose flour and 1 cup granulated sugar until well combined.
- Gradually whisk in 1 (12-ounce) can of evaporated milk until smooth.
- Whisk in 2 large eggs and 1 teaspoon vanilla extract until thoroughly blended.
- Gently fold in 1 cup of the mulberry puree.
- Slice 2 ripe bananas into thin rounds.
- Arrange banana slices on the bottom of a 9-inch pie crust (homemade or store-bought).
- Pour the custard mixture evenly over the bananas.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 45-50 minutes, or until the custard is set and lightly golden.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours.
- Serve chilled, topped with fresh whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
171g
Fat
26g
Carbs
20g