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Mazamorra Pie - Pie de Mazamorra Morada


Mazamorra Pie - Pie de Mazamorra Morada

Mazamorra Pie - Pie de Mazamorra Morada

Marian Blazes

Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It has a beautiful deep purple (morada) color, and is usually served cold or at room temperature. Every time I taste it, I think what a delicious pie filling it would be.

I finally put that idea into practice. I mixed some blueberries into the already prepared mazamorra morada for extra flavor, and baked the mazamorra inside two layers of flaky pie crust - a very North American way to enjoy mazamorra morada indeed!


  • 1 recipe for double pie crust (see recipe link below)
  • 2 cups mazamorra morada
  • 2 cups blueberries, fresh or frozen
  • 3 tablespoons cornstarch
  • 1 tablespoon lime juice
  • 3 tablespoons light brown sugar
  • Pinch salt
  • 2 tablespoons butter
  • 1 egg
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar


  1. Prepare a double pie crust (recipe here) and chill.

  2. Prepare the mazamorra morada (see recipe here), and let cool.

  3. Toss the blueberries with the brown sugar, lime juice, cornstarch, and salt, then gently stir them into the mazamorra.

  4. Preheat oven to 350 degrees.

  5. Roll out half of the pie crust and use it to line a 9-inch pie pan.

  6. Fill the pie with the mazamorra mixture, then dot with pieces of the butter.

  7. Roll out the other half of the pie dough, and cover the pie as desired (with a lattice, or with decorative cutouts).

  8. Whisk the egg in a small bowl, and brush it onto the top of the pie. Sprinkle the cinnamon and sugar over the top of the pie.

  9. Bake pie for 30-40 minutes, or until crust is golden brown and the filling is bubbly.

  10. Remove from oven and let cook for several hours. Serve warm or at room temperature.

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