Ackee Cream Pie

Photo by Carlington Wilmot
winter 2007 JamaicanEats
PIE DOUGH
- 4 ounces/115 g pastry flour
- 3 ounces/80 g shortening
- Pinch of salt
- 2 tablespoons water
FOR FILLING
- 1 ounce/30 g butter
- 3/4 cup/200 ml milk
- 1/2 cup/150 ml sugar
- Pinch of salt
- 3 egg yolks
- 3 ounces/80 g cornstarch
- Few drops of vanilla
- 1 pound/450 g ackee, cooked
Direction
FOR PIE
- Dissolve salt in water, set aside.
- Place flour and shortening in mixing bowl and rub the shortening into the flour until it resembles coarse cornmeal.
- Add salt and water, mix very gently until water is absorbed.
- Place the dough in pan, cover with plastic wrapping, and refrigerate for a few hours.
- Roll out the dough to the thickness of 3 mm.
- Line the pie mold with the dough, carefully.
- Bake at 230oC for 10 to 15 minutes then leave to cool.
Direction
FOR FILLING
- In a pot boil milk, butter and sugar.
- In another bowl, cream egg yolks, cornstarch, salt, and vanilla.
- Add the hot milk mixture to the egg mixture and cook until thickened.
- Stir in the cooked ackee.
- Fill the pie shell with the mixture.
- Decorate with whipped topping and cherries.
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-By Hilton Hotel, Kingston, Jamaica
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