Cempedak Pie

Forget making pumpkin pie, why not try this cempedak pie recipe instead? Made with the exotic tropical fruit and other healthy ingredients!

Course Dessert

Cuisine Asian Fusion

Keyword cempedak pie, cempedak recipes

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 252kcal

Chill the Ingredients: Ensure the butter and shortening are cold before using.
Process the Dough: Add the flour and salt into a food processor and pulse. Add the cold butter and shortening and pulse until the mixture resembles coarse crumbs.
Form the Dough: Add 1 tablespoon of ice-cold water and pulse until the dough just starts to come together. You may need to add more water, 1 tablespoon at a time, but don't overdo it. It might be still crumbly but forms a ball easily with your hands.
Roll Out the Dough: Dust your work surface with flour and roll the dough into a ball. Use a rolling pin (also dusted) to roll the dough into a round shape that fits your pie dish.
Prepare the Pie Dish: Grease the pie dish thoroughly with oil or butter. Transfer the dough to the dish, trimming the edges as needed. Cover with cling wrap and refrigerate until ready to use.

Prepare the Cempedak: Ensure you’ve removed the seeds from the cempedak flesh.
Blend the Filling: In a blender, combine the cempedak flesh, coconut cream, cornstarch, coconut sugar, ground ginger, cinnamon, and salt. Blend until smooth.

Preheat the Oven: Set your oven to 180°C (350°F).
Fill the Pie Crust: Pour the blended cempedak filling into the prepared pie crust. Use a spoon or spatula to spread it evenly.
Bake: Cover the pie with aluminum foil and bake for 30 minutes.
Cool the Pie: Let the pie cool completely before cutting. Refrigerate for a couple of hours for best results.

Serve the cempedak pie chilled, topped with a dollop of whipped cream and a dusting of cinnamon for extra flavor!