Bubble Gum Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">90g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Bubble Gum Cream Filling:</li><li class="ingredients-single-item">400ml double cream, divided</li><li class="ingredients-single-item">50g bubble gum pieces (approximately 15-20 pieces)</li><li class="ingredients-single-item">250g cream cheese, softened</li><li class="ingredients-single-item">200g sweetened condensed milk</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">1 tsp bubble gum flavoring (or 1/2 tsp vanilla extract plus 1/2 tsp almond extract)</li><li class="ingredients-single-item">Pink food coloring (gel preferred)</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Small bubble gum balls for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Piping bag with star tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the bubble gum-infused cream. In a small saucepan, heat 200ml of the double cream until it just begins to simmer (don't let it boil). Remove from heat, add the bubble gum pieces, and stir. Allow to steep for 30 minutes, stirring occasionally. The bubble gum will partially dissolve, infusing the cream with its distinctive flavor. This infusion technique captures the essence of bubble gum without adding actual gum to your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the cream is infusing, prepare the crust. Preheat your oven to 180°C. In a food processor, pulse the graham crackers until they form fine crumbs. Transfer to a bowl, add melted butter, sugar, and salt, then mix until the mixture resembles wet sand. Press firmly into the bottom and up the sides of your pie dish using the bottom of a measuring cup for an even layer. The pressure helps create a compact crust that won't crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 8-10 minutes until lightly golden and fragrant. The brief baking time toasts the crumbs and helps set the butter, creating a crust that remains crisp even when filled with creamy filling. Cool completely on a wire rack before filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the cream and bubble gum mixture has steeped, strain it through a fine-mesh sieve into a clean bowl, pressing gently on the gum pieces to extract maximum flavor. Discard the gum pieces. Chill the infused cream in the refrigerator for 15 minutes to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. This removes any lumps for a silky-smooth filling. Gradually add the condensed milk while continuing to beat. Add the lemon juice (which helps stabilize and thicken the filling through acidification), bubble gum flavoring, and a few drops of pink food coloring until you achieve a pastel bubble gum pink shade.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whip the remaining 200ml of fresh double cream to soft peaks. Gently fold this into the cream cheese mixture. Now, fold in the chilled bubble gum-infused cream until fully incorporated. The folding technique preserves the air bubbles in the whipped cream, resulting in a lighter, fluffier filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pie dish gently on the counter a few times to remove any air bubbles. Refrigerate for at least 4 hours, preferably overnight. This extended chilling time allows the filling to set properly so it will hold its shape when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Before serving, prepare the whipped cream topping. In a chilled bowl, whip the double cream, icing sugar, and vanilla extract until firm peaks form. The cold bowl helps achieve better volume in your whipped cream. Either spread over the pie or transfer to a piping bag fitted with a star tip and pipe decorative swirls around the edge.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Decorate the pie with small bubble gum balls just before serving. For the best flavor and texture, serve cold and consume within 2-3 days, storing any leftovers in the refrigerator. Note that the decorative bubble gum balls are meant to be removed before eating that portion of the pie.</li></ol>