Fresh Fruit Pie
|Pineapple fruit||2 (To Make 4 Cups Pureed Fresh Fruit)|
|Pineapple||2 (To Make 4 Cups Pureed Fresh Fruit)|
|Cornstarch||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Grated fresh coconut/Packaged flaked coconut||2 Tablespoon|
|Coconut milk||1 Pint, chilled (2 Cup)|
|Evaporated milk||2 Cup (32 tbs), chilled|
Peel papayas and remove seeds; peel and core pineapple.
Puree in blender or force through food mill to make 4 cups pureed fruit.
Stir in cornstarch and sugar.
Turn into greased and floured baking pan (8 by 10 inches).
Bake in a 350° oven for an hour or until set and caramelized at corners.
Allow to cool in pan a few minutes.
Cut into 1-inch squares.
Lift onto shallow tray or into serving bowl.
Sprinkle with grated coconut.
For coconut cream topping, combine coconut milk and evaporated milk and pour over warm cubes of pie.