Sweetness (Prickly Pear Pie)...

Tuna! My favorite!

A little sweetness is in order, I do believe, to lift me out of the depths.
I came across this magical recipe to use the last of my beautiful prickly pears (a.k.a. 'tunas').

(You can view the original post from Wildness HERE - I highly recommend visiting this amazing blog for some unusual recipes and the beautifully written intros to the posts.)

I made a couple changes to the recipe - not for any "improvement", as I've not made the recipe previously; the modifications I made were due to my lack of planning and ingredients - haha - it was AMAZING, so, so good!

Here it is, sweet and healing to my soul, Prickly Pear Pie (with my intentional - and otherwise - modifications in italics):

(It's not a traditional pie.  It's more like a filled 'dutch baby'. )

Filling:
3.5 cups prickly pear pulp (I had about 3 cups)
1 cup sugar (I used 3/4 cup agave nectar)
1 cup water

Mix together in a medium saucepan and bring to a boil.  Simmer until sugar is dissolved. (I boiled for 10-15 minutes...) Set aside.

Pie:
Preheat oven to 425 degrees.
Place 1/4 pound butter in a 13" x 9" baking dish.  Put it in the oven while it is heating.  You want the butter to be sizzling, but do not let it brown.

While the butter is melting, mix together:
In a blender, mix 6 eggs, 1 cup of milk (I used hemp milk), 1/4 cup orange juice (As I had no orange juice, I subbed 1/4 cup lemon soda... yeah, still worked), 1/2 cup sugar, 1 cup all-purpose flour, 1/4 tsp salt.  Blend till frothy.

Remove butter from oven and immediately pour batter into the butter.  Do not stir.  Quickly pour prickly pear filling onto batter.  Do not stir.

Place back into the hot oven for 20 minutes or until puffed and brown.

Serve immediately.