A special recipe with Tropickout lyophilized jackfruit is the creamy jackfruit pie with nut crust. It combines the exotic and creamy taste of the jackfruit with a crispy crust, creating a delicious and unique dessert. Here’s the recipe:
Ingredients for the crust:
- 1 and ½ cups nuts (such as Brazil nuts, cashews, or almonds), crushed
- ¼ cup coconut sugar or brown sugar
- 6 tbsp melted butter
Ingredients for the jackfruit filling:
- 2 cups freeze-dried Tropickout jackfruit
- 1 can condensed milk
- 1 can table cream
- 1 lemon (for the lemon juice)
- 1 tsp vanilla extract
Preparing the crust:
Preheat the oven to 180°C (350°F).
In a bowl, mix the crushed nuts, coconut sugar or brown sugar, and melted butter until a homogeneous mixture is formed.
Press the nut mixture into the bottom and sides of a loose-bottomed tin.
Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool while preparing the filling.
Preparing the filling:
Place the freeze-dried jackfruit in a bowl and cover with hot water. Let it soak for about 15 minutes to rehydrate.
Drain the rehydrated jackfruit well and place it in a blender or food processor.
Add the condensed milk, heavy cream, lemon juice, and vanilla extract to the blender.
Blend everything until you get a creamy and homogeneous mixture.
Pour the jackfruit filling over the pre-baked crust and level it with a spatula.
Bake the pie in the preheated oven at 180°C (350°F) for about 25-30 minutes, or until the filling is set.
Remove from the oven and let it cool completely before serving.
You can decorate the pie with slices of fresh jackfruit or pieces of freeze-dried jackfruit before serving. This pie is an exotic and delicious dessert that will surely impress your guests. Enjoy!
