Ackee Cream Pie

Photo by Carlington Wilmot

winter 2007 JamaicanEats


  • 4 ounces/115 g pastry flour
  • 3 ounces/80 g shortening
  • Pinch of salt
  • 2 tablespoons water


  • 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


  1. Dissolve salt in water, set aside.
  2. Place flour and shortening in mixing bowl and rub the shortening into the flour until it resembles coarse cornmeal.
  3. Add salt and water, mix very gently until water is absorbed.
  4. Place the dough in pan, cover with plastic wrapping, and refrigerate for a few hours.
  5. Roll out the dough to the thickness of 3 mm.
  6. Line the pie mold with the dough, carefully.
  7. Bake at 230oC for 10 to 15 minutes then leave to cool.


  1. In a pot boil milk, butter and sugar.
  2. In another bowl, cream egg yolks, cornstarch, salt, and vanilla.
  3. Add the hot milk mixture to the egg mixture and cook until thickened.
  4. Stir in the cooked ackee.
  5. Fill the pie shell with the mixture.
  6. Decorate with whipped topping and cherries.



-By Hilton Hotel, Kingston, Jamaica

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