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Tsubvu Pie
A unique Zimbabwean dessert featuring a sweet and tangy filling made from tsubvu (Smellyberry Fingerleaf Fruit) blended with condensed milk, eggs, and spices, baked in a pie crust.
🧂 Ingrédients
- 15 oz Tsubvu Puree
- 15 oz Sweetened condensed milk
- 2 Large eggs
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg
- 0.5 tsp Chives(finely chopped)
- 1 9-inch shell Unbaked pie crust
👨🍳 Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a large mixing bowl, combine the tsubvu puree, sweetened condensed milk, eggs, cinnamon, nutmeg, and chives. Mix until smooth.
- 3
Pour the tsubvu filling into the unbaked pie crust.
- 4
Bake for 15 minutes at 425°F (220°C).
- 5
Reduce oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the pie is set and a knife inserted into the center comes out clean.
- 6
Let the pie cool completely at room temperature before serving.
💡 Conseils de pro
- ✓Tsubvu puree can be challenging to find outside of Zimbabwe. If unavailable, consider using a fruit puree with a similar tartness, though the flavor will differ.
- ✓Serve warm with whipped cream for an extra treat.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of lemon juice to the filling for extra tang.
- Experiment with other warming spices like ginger or cardamom.