Last year I did a series #cookingwithtsubvu and I enjoyed it. I still had some tsubvu puree left and I made a pie. I really should have preserved mazhanje because I enjoy that more.
Our list of Zimbabwean desserts is short and it makes me happy each time I add one more recipe especially an easy one. You only need a handful of ingredients. The major drawback is that the main ingredient, tsubvu puree, is not easily accessible. Something that I hope will change in future.
So I hope you enjoy the pictures.
Tsubvu Pie
A pie made with tsubvu.
Ingredients
- 15 oz Tsubvu Puree
- 15 oz Sweetened condensed milk
- 2 Eggs large
- 1 teaspoon cinnamon
- 1/2 teaspoon chives
- 1/2 teaspoon nutmeg
- 1 Pie crust Unbaked Frozen shell, 9 inches
Instructions
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In a large mixing bowl, add tsubvu puree, condensed milk, eggs, spices and mix until smooth.
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Pour this tsubvu filling in the pie crust.
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Bake at 425 degrees for 15 minutes. Then, reduce the temperature to 350 degrees and bake for an additional 40-45 minutes or until pie is set an inserted knife in the centre comes out clean.
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Let it cool completely at room temperature. Then, serve with whipped cream and enjoy!
