Directions:Preheat oven to 450º F. Bake pie crust for five minutes and set aside. Reduce heat to 375º F. In a blender or food processor, purée cherimoya until smooth. Whisk egg yolks, milk, sugar, vanilla, and salt into the cherimoya until combined, then set aside. Beat egg whites until soft peaks form, and fold into the cherimoya mixture until thoroughly incorporated. Pour mixture into the pie shell and bake for about 45 minutes, until a knife comes out of the filling clean. Cool in the fridge before serving.
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