Prune Cream Pie
A rich, flavorful prune cream pie with coconut and molasses, topped with meringue—perfect for those who enjoy fruity, sweet desserts with a tropical twist.
Ingredients
Instructions
- Cook prunes with as little water as possible, using 3 tablespoons of molasses to sweeten.
- Make a syrup by combining sugar and prune juice and cook until dissolved.
- Add molasses, cooked prunes, and grated coconut to the syrup and cook for 10 minutes.
- Remove from heat and add egg yolks along with other ingredients, then fill the pie shell.
- Bake in a moderate oven for 30 to 40 minutes.
- Add meringue on top of the baked pie.
- Brown the meringue for a few minutes in the oven until golden.
Tips & Substitutions
For a smoother filling, blend the cooked prunes before adding to the syrup. If you want to reduce sugar, consider using a sugar substitute that measures like sugar. You can also replace grated coconut with crushed nuts for a different texture. Ensure eggs are at room temperature for better incorporation into the mixture.
Serving Suggestions
This Prune Cream Pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a warm cup of tea or coffee for a delightful dessert experience. For a festive touch, consider garnishing with fresh orange zest or toasted coconut flakes.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and place it in the refrigerator, where it will keep for up to 3 days. Reheat slices in the oven at 350°F for about 10 minutes to maintain the texture and flavor. Avoid microwaving, as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cream Pie contains roughly 320 calories, with 2g protein, 56g carbohydrates, and 11g fat. It is a good source of vitamin C (15% of the Daily Value), dietary fiber (11% of the Daily Value), and potassium (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute fresh plums for prunes in this recipe?
While fresh plums can be used, they will require additional cooking time to soften and sweeten. Prunes are dried and concentrated in flavor, so you may need to adjust the sugar and cooking time to achieve a similar taste and texture.
What can I use instead of molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup, though the flavor will differ slightly. Brown sugar mixed with water can also mimic the sweetness and texture of molasses, but keep in mind that the final pie may taste a bit different.
How do I prevent the meringue from weeping?
To prevent weeping, ensure the meringue is spread over the filling while it is still hot. Additionally, make sure to seal the meringue to the edges of the crust to avoid moisture buildup. Using superfine sugar can also help create a more stable meringue.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).