1 baked pie crust or cookie crumb crust
4 cups carambola puree
4 Tbl cornflour
1 cup sugar (more or less, depending on sweetness of fruit)
1 Tbl lime juice (more or less, depending on sweetness of fruit)
1 or 2 eggs.

Wash carambolas, slice and remove seeds. Discard any brown spots. Place in a food processor and chop; leave some small pieces, do not over process.

Mix sugar and cornflour and stir into the fruit in a large saucepan. Add the lime juice only if the fruit is very sweet, and has minimal tartness.

Cook over medium heat, stirring constantly. Stir the eggs in a small bowl or cup. When the fruit mixture is hot, stir about a half cup of it into the eggs and then add the eggs to the pot. Keep stirring, don'tlet the bottom burn.

When the mixture boils, continue to cook and stir a few more minutes. The mixture should be thick. Remove from the stove and let cool.

Pour into the prepared pie shell and chill until firm (overnight). Decorate with carambola slices just before serving.

Lillian Stark
RFCI Tampa Bay Chapter October 1994

DATE: May 1995

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