Venezuelan Mystery Pie
Embark on a culinary journey with Venezuelan Mystery Pie, a unique and flavorful fusion of sweet and savory that is sure to intrigue your taste buds. This traditional Venezuelan favorite features a golden cornmeal crust filled with layers of caramelized ripe plantains, crumbly Queso Fresco, and a velvety custard infused with cinnamon and vanilla. The subtle sweetness of fried plantains perfectly complements the richness of the cheese and cream, creating a harmonious blend of textures and flavors in every bite. Ideal for brunch or as a show-stopping side dish, this gluten-free recipe brings together authentic ingredients like precooked cornmeal and plantains for an irresistible taste of Latin America. Simple to prepare but rich in flavor, Venezuelan Mystery Pie is a delightful addition to your table, guaranteed to spark curiosity and conversation.
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Recipe Information
Ingredients
- 2 cups cornmeal (precooked)
- 1.5 cups water
- 0.25 cups butter
- 0.5 teaspoons salt
- 2 large ripe plantain
- 1 cup Queso Fresco (or soft white cheese)
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons sugar
- 0.5 teaspoons ground cinnamon
- 1 teaspoons vanilla extract
- 3 tablespoons vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix the cornmeal, water, salt, and melted butter until a dough forms. The dough should be soft but not sticky.
Grease a 9-inch pie dish with vegetable oil and press the cornmeal dough evenly into the bottom and up the sides of the dish to form the crust.
Peel the ripe plantains and slice them into thin rounds.
Heat a skillet over medium heat and add the vegetable oil. Pan-fry the plantain slices until golden and slightly caramelized on both sides. Set aside.
Layer the bottom of the crust with the fried plantain slices. Crumble the Queso Fresco evenly on top of the plantain layer.
In a mixing bowl, whisk together the eggs, heavy cream, sugar, ground cinnamon, and vanilla extract until fully combined.
Pour the custard mixture over the layers of plantains and cheese, ensuring it spreads evenly.
Place the pie dish on the middle rack of the preheated oven and bake for 45-50 minutes, or until the custard is set and the crust is golden brown.
Remove the pie from the oven and let it cool slightly before serving. Serve warm as a main dish or a side for brunch.
Nutrition Facts
Calories |
4760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 544.7 g | 198% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 107.8 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1426 mg | 110% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
