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recipesBODCherimoya Custard Pie

1 10-inch graham cracker crust pie shell
1 Cherimoya (about 1 lb.), peeled, seeded and diced
3 eggs, separated
1 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
Sweetened whipped cream
Grand Marnier glaze

Preheat oven to 450 degrees. Bake pie shell 5 minutes; set aside. Reduce oven to 375 degrees. In blender or food processor, purée 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. When pie has settled and gone flat, lightly spread Grand Marnier glaze with a spatula. Refrigerate. Serve wedges topped with sweetened whipped cream.