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Cashew Fruit Pie
Categories:Desserts
Ethnic Origins:Creole, Belizean, Other
Recipe Courtesy of:
 Lisa Westby
 Westwind Hotel
Ingredients:
4 egg yolks, lightly beaten
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 3/4 cups milk
2 cups chopped fresh cashew fruit (see notes)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons light rum, or 2 teaspoons vanilla extract
Chopped macadamia nuts for garnish (I used coconut)

Your favorite 9-inch nut or coconut crust
Instructions:
Prepare your favorite 9-inch nut or coconut crust

In a heavy saucepan, combine the egg yolks, sugar, cornstarch, and salt and mix thoroughly. Slowly wisk or stir in the milk and cook over medium heat, stirring constantly, until the mixture thickens, about 8 to 10 minutes. Stir in the fruit, reduce the heat to very low, and cook until quite thick, 3 or 4 minutes longer. Remove from the heat, add butter, and stir until the butter melts. Stir in the rum or vanilla. Transfer to a bowl, cover with plastic wrap laid directly on the surface of the custard, and let stand until cool.

Pour the filling into the cooled crust. Garnish with chopped macadamia nuts (or coconut)

Serve with softly whipped cream flavored with a bit of rum, if desired.
Notes:
James McNair has a brilliant pie book. I used cashew fruit in his Tropical Fruit Macadamia Pie. Although the recipe calls for 2 cups of fruit I used only one. I also used a coconut crust instead of macadamia; the sweetness of the coconut cut the tartness of the cashew fruit.

Cashew Fruit: Anacardium occidentale (cashew) is a tree in the flowering plant family Anacardiaceae. The plant is native to northeastern Brazil, where it is called by its Portuguese name Caju (the fruit) or Cajueiro (the tree). It is widely grown in tropical climates for its nuts and cashew apples.

What appears on the tree to be the "fruit" of the cashew tree is an oval to pear shaped pseudo fruit or false fruit that develops from the receptacle of the cashew flower. Called cashew apple, it ripens into a yellow and/or red structure about the size of a plum or pear.

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