Our local supermarket tends to have decent deals on plaintains – 6 for $1.99. I usually buy too many – 4 this time – and they start to ripen very quickly. When I had this happen last time, I made Chucula, and I made it in a pudding-like consistency rather than traditionally smooth like a beverage. At the time, I started thinking that this could make a great pie – since the Chucula had the consistency of mashed pumpkin, why not give it a try? So today I did. I came up with this dessert – Tarta de Maduro (TAR-tah deh mah-DOO-roh), more or less based on a pumpkin pie recipe. The outcome – a delicious ‘tarta’ with pumpkin pie undertones; a “milder” version, as my husband put it. Serve with a dollop of whipped cream and it is like Thanksgiving with sweet plaintains.

This recipe makes two pies. To make my life easier (and yours), I used the already-made 9″ pie crusts available in the frozen food aisle and pre-baked them according to the directions of the package. Let me know if you do any modifications to it; I would love to hear your input. Enjoy it!

Tarta de Maduro
Makes 2 9″-pies

Printable Version

Ingredients:
4 ripe sweet plaintains
4 cups water
1 tbsp ground cinnamon
6 whole cloves
1 tsp pure vanilla extract
1/4 cup brown sugar
1/3 cup granulated sugar
1/4 tsp ground nutmeg
2 tbsp butter, melted
1 cup half and half
2 eggs
2 9″- frozen pie crusts

Preparation:
Pre-bake the pie crusts according to the packaging directions. I recommend underbaking for 1-2 minutes.

Pre-heat the oven at 425F.

In a pot, cook the sweet plaintains in the water with the cinammon and the whole cloves, for about 10 minutes, until the plaintains are soft. Transfer the plaintains from the water into a food processor. Process the plaintains with 1 cup of the water (remove the cloves). Add the vanilla extract, the sugars and the ground nutmeg.

In a separate bowl, combine the melted butter, the half and half and the two eggs. Whisk this mixture. Add the sweet plaintain puree and incorporate everything.

Pour the mixture into the pie crusts. Bake the pies for 15 minutes at 425F. Lower the heat to 350F and bake for 30-35 minutes until a toothpick inserted into the pie comes out clean. Cool on a wire rack. Serve with a dollop of whipped cream.