(Caribbean papaya-filled tart)
This tasty tropical treat uses one of the more popular fruits in the Caribbean, and it's even funner to eat than it is to say. The phrase "easy as pie" applies well to papaya pie. It comes together in minutes.
6 to 8 servings
- Unbaked single pie crust -- 1
- Papaya -- about 1 1/2 pounds
- Eggs, beaten -- 2
- Sugar -- 1/2 cup
- Cornstarch -- 1/4 cup
- Cinnamon -- 1/2 teaspoon
- Allspice -- 1/2 teaspoon
- Nutmeg -- 1/4 teaspoon
- Limes -- 2
- Preheat oven to 350°F. Peel the papaya. Scoop out and discard the black seeds. Cut the flesh into small chunks. You should have about 3 cups of papaya.
- Add the papaya and the remaining ingredients except for the lime to a food processor or blender and process until smooth. Zest and then juice the limes. Stir the juice and zest into the papaya.
- Pour the papaya mixture into the unbaked pie shell. Set the pie on a baking tray and set the tray in the oven. Bake for another 35 to 45 minutes, or until the filling is set in the center and a toothpick inserted comes out clean. Loosely cover the crust with aluminum foil halfway through baking to keep it from burning.
- Remove the pie from the oven and let cool for 30 minutes. Serve warm or chilled. Refrigerate leftovers.