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Fruits of Africa Pie

October 18, 2010

Every time I make this pie it is a little different from the last depending which fruits and nectar I have in the house, but every time I make it I go right back to the first place I had it in Tanzania.  A base camp not far from Mount Kilimanjaro.  We stayed for four nights outside in tents and travelled by jeep during the day to different sites.  In the evenings we had dinner inside at the main dining hall (which was just a large open structure with a roof), campfires after dinner with just the sounds of lion and elephant in the distance.  Mornings were early, early with someone waking us up with tea and coffee and a selection of some pastries or soups.  As we got ready to depart for our daily safari we were handed a lovely lunch of bread, cheese, some meats and a couple of pieces of fruit.  Although remote we dined in an exceptional manner and this was the first night’s dessert.  I never expected to have such elaborate meals but each course of each meal surpassed the other.  It was the days of white gloves.  

Fruits of Africa Pie

Ingredients for Pie

  • One baked 9″ pie shell * (or purchase a packaged crust)
  • 1 1/2 C. Guava, Papaya or Apricot Nectar
  • 4 T. Cornstarch
  • 4 T. Lemon Juice
  • 4 T. Sugar
  •  1/2 t. Salt
  • 2 C. Diced Fresh Fruit (Papaya, Pineapple, Mango,Melon, Oranges, Guavas, Banana) **
  • 1 Addl. Banana (sliced, to line bottom of pie shell)

*   See Below for One Crust Pastry

**  Use any combination of the fruits or choose one fruit to use singly (for this specific pie I used Pineapple, Mango, Cantaloupe and Banana with Guava Nectar)

  Preparation

  1. Pre-bake the pie shell according to the recipe for your crust or package directions
  2. Bring the nectar to the boiling point
  3. Dissolve the cornstarch in the lemon juice
  4. Add the sugar and salt to the cornstarch mix and add this mixture to the nectar
  5. Cook until thick and clear; cool slightly
  6. Add the diced fresh fruits and combine
  7. Cool to room temperature
  8. Put a layer of sliced bananas on the bottom of the pie shell
  9. Pour the fruit mixture into the pie shell and  refrigerate (at least 3 hours) 

Ingredients for Topping

  • 1 C. Heavy Cream
  • 4 T. Sugar (Optional-I do not use any sugar in this whipped cream for this pie)
  • 1/2 C. Shredded Coconut
  • 1/2  C.Peanuts (chopped)

Preparation

  1. Combine coconut and peanuts in a bowl
  2. Beat heavy cream with (Optional sugar)
  3. Cover the pie with the whipped cream
  4. Sprinkle the whipped cream with the coconut and peanut mixture *

*  I generally put a circle of whipped cream and mound the coconut and peanuts in the middle or vice versa / a memory of Mount Kilimanjaro 

(Serves 6-8)

Adapted from “The African Cookbook”  Edited by Bea Sandler

One Crust Pastry

Ingredients

  • 1 C. Flour (sifted)
  • 1/2 t. Salt
  • 6 T. Shortening
  • 3 T. Ice Water

Preparation

  1. Sift flour and add salt
  2. Cut the shortening into  the flour
  3. Add water gradually and toss mixture with a fork after each addition
  4. Mix until the sides of bowl are clean and form it into a ball
  5. Roll out on floured board, put in a pie plate
  6. Bake at 425 degrees for approximately 10-12 min.

(Pie Crust Recipe from Betty Cheney)

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