This March black sapotes are going off. Lots of things to do with this yummy fruit dubbed “the chocolate pudding fruit.” I like to eat it halved with some sea salt. Kat likes hers with sea salt and cinnamon. Mix it up with some cacao and honey for a chocolatey treat.  Or you can try Dan’s Black Sapote Cream Meringue Pie! It’s light and creamy and low in processed sugar.

Dan’s Black Sapote Cream Meringue Pie

Ingredients

• 3/4 cup heavy cream & 1 tbs sugar
• 4 black sapotes
• 3 egg whites
• 3/4 Maui sugar
• 1/4 cup of water
• 1/4 tsp cream of tarter
• pie crust

Directions

1. Discard seeds and skin of black sapote and mix fruit in a bowl.
2. Whip cream with 1 tbs sugar (2-3 minutes) until fluffy and fold into black sapote mixture until consistency of pudding and set aside.
3.  Make pie crust
4. Grind Sugar with coffee or spice grinder until fine. Then place is a saucepan with water and heat until it bubbles at 250 degrees and becomes a syrup. Swirl saucepan above range to mix, don’t stir with spoon.
5. Place egg whites in an electric mixer and add cream of tarter, beat at medium-high setting until foamy and has soft peaks.
6. While the sugar syrup is still really hot, and the mixer is still beating the egg whites, pour the sugar syrup into the egg whites in a steady thin stream. You might have to re-heat the syrup halfway through. This cooks the eggs and turns the meringue into a big fluffy creamy mixture that tastes like marshmallows. Keep beating until all syrup is added and the meringue holds form when you dip your finger in. You can’t really beat it too much.
7. Pour black sapote mixture into cooled crust.
8. Scoop meringue on top, and use torch to burn peaks.

On our farm, we don’t have to worry about pies such as this one getting eaten up fast but remember this recipe has raw filling so it must be eaten right away and not stored for too long. Once you taste it, I don’t think this will be a problem! Enjoy!