Sunday, September 4, 2016

Bali Hai Pie

While we all cannot live in tropical areas where fresh fruit is just a matter of picking it off the plant or limb, that does not mean that we have to miss out. However, the reach is a little more involved. That is mainly why I have stared at this recipe for quite some time before making it.

The recipe has mango in it, which is fairly easy to find around here. It is the passion fruit puree that took some expense and searching. Even though I made two of these pies, I still have frozen puree left over. Overall, I have no regrets. This recipe truly delivered on flavor and texture. Also, it is stunning to the eye.

If you love tropical fruits, then you will enjoy devouring an ice cold slice of this cream and fruit pie. The flaky crust is topped with coconut prior to baking. After cooling, a sweet layer of mango puree is placed in the bottom. The next layer is a silky blend of passion fruit puree, cream cheese and whipped cream. For the decoration, mango is drizzled on top following by a sprinkling of macadamia nuts. This recipe makes one 9 inch pie.

Time to make some pie....

Bali Hai Pie
adapted from State Fair Recipes

Pie crust dough for single layer (your recipe of choosing)
1/4 cup sweetened shredded coconut

Ingredients/Layer 1
lime zest (from 1 lime)
2 cups pureed mango chunks
1 tbs lime juice
3 tbs coconut rum
pinch of sea salt
3 tbs corn starch
1/2 cup of sugar

Ingredients/Layer 2
3 tbs butter (room temp)
8 oz cream cheese (room temp)
1/2 cup granulated sugar
3 tbs coconut rum
1 1/2 cups heavy whipping cream
1/2 cup sifted powdered sugar
1 pkg unflavored gelatin
1/2 cup passion fruit puree
1/3 cup tropical fruit concentrate
1/2 cup rough chopped macadamia nuts

Create the dough as instruction on your recipe of choice up to the point prior to baking. Then sprinkle the interior bottom of the crust with 1/4 cup of shredded coconut. After that, resume the baking instructions as provided with the chosen recipe. Let crust cool completely in pie pan before filling.

For the first layer, fill a saucepan with all the ingredients with the exception of the lime juice. Place over low heat and stir. The end result of the cooking will be a thick mixture, like the consistency of jam or pudding. This may take some time, so be patient. Once it reaches the thick stage, empty contents into a heat proof bowl and stir in the lime juice. Then set aside to cool.

The second layer starts by pouring the passion fruit puree and concentrated juice into a saucepan. Mix together and then place over low heat. Let the liquid warm up, while stirring, for about 5 minutes. Then sprinkle in the gelatin, continuing to stir. As it cooks, the gelatin will melt, disbursing into the fruit/juice blend. Remove from heat and let cool.

At this point, the first layer blend should be cooled. Take 1/4 cup of the mixture and put in a small bowl. Cover and place in refrigerator. Smooth the remaining mango filling over the top of the coconut crust, making sure the layer is even and covers the bottom interior.

Now, you are back to making the second layer of filling. First, take a metal mixing bowl and place in the refrigerator. Next, take out a stand mixer bowl and fill with the cream cheese, butter, rum and granulated sugar. Beat on medium speed until batter is smooth and all blended together. Add the gelatin mixture and beat on low until evenly disbursed into the cream cheese/sugar blend. Set aside.

Take the metal bowl out of the refrigerator and fill with the heavy whipping cream. Beat on high until stiff. Sift in the powdered sugar and beat again for about 30 seconds. Remove bowl from stand mixer and fold in the gelatin batter until mixture becomes a light ivory color. Empty mixture into pie and smooth out evenly.

Pipe the reserved mango puree in a lattice fashion over the top of the pie and then sprinkle on the macadamia nuts. Refrigerate 4 hours before serving.

Tips and Notes:
1. To have a little salty/sweet combo, use salted nuts on top.

2. To save time on the first layer, heat mixture in saucepan until sugar is dissolved in mixture. Then transfer to a heat proof bowl and microwave for about 2-3 minutes, stirring at the 1 minute interval. Keep checking for the right consistency by stirring after each one minute interval. Once it is thick, refrigerate to speed up the cooling process.

3. You are unable to taste the rum in this recipe. However, should you desire a kick of rum, the recipe suggests a stabilized whipped cream mixed with rum on top. You can pipe around the outer edge and then sprinkle a ring of nuts inside the whipped cream piping.

4. For an alcohol free pie, use coconut water in place of rum for the pie and if you desire whipped topping, use coconut extract instead of rum.

5. Not a fan of coconut? Then replace with chopped salted nuts pressed into the bottom interior of the dough prior to baking.

 5. If you do not want to serve right away, hold off on the topping of lattice piping, nuts and whipped cream until right before serving. Let the pie sit uncovered in the refrigerator until surface is solid and then cover with plastic wrap until you are ready to decorate and serve.
                              *LAST YEAR: Peach Pecan Cheesecake**