Lemongrass Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the lemongrass filling:</li><li class="ingredients-single-item">4 stalks fresh lemongrass, outer layers removed and finely chopped</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">Zest of 1 lime</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Lemongrass shavings and lime zest for garnish</li></ul>

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

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, sugar, and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs (or pulse in a food processor). The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix in the egg yolk and gradually add just enough ice-cold water to form a dough that comes together. Cold ingredients prevent the butter from melting before baking, which is crucial for a flaky crust. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your pie dish. Gently press into the dish, trim the excess, and prick the base with a fork. Chill for another 15 minutes – this prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-10 minutes until the base is lightly golden and dry to the touch. Set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the lemongrass filling, combine the chopped lemongrass, coconut milk, and cream in a saucepan. Heat gently until steaming but not boiling, remove from heat, cover, and let infuse for 30 minutes. This slow infusion extracts the aromatic oils without bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the egg yolks, sugar, cornflour, lime zest, and salt until smooth and pale. The cornflour works with the egg proteins to thicken the custard without making it rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the infused milk mixture through a fine mesh sieve, pressing on the lemongrass to extract maximum flavor. Gradually whisk the warm liquid into the egg mixture, then return everything to the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook the custard over medium-low heat, whisking constantly, until it thickens and begins to bubble gently – about 4-5 minutes. The mixture should coat the back of a spoon and hold a line when you run your finger through it. Be patient and keep the heat moderate to prevent curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Immediately pour the hot custard into the cooled pastry case. Smooth the top with a spatula, then press a piece of cling film directly onto the surface to prevent a skin from forming. Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the topping, whip the cream with the icing sugar and vanilla extract until soft peaks form. The sugar not only sweetens but stabilizes the cream, helping it hold its shape. Spread or pipe over the chilled pie just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Garnish with fresh lemongrass shavings and lime zest for an extra aromatic boost and visual appeal. Serve chilled – the flavors are at their best when the pie is cool but not ice-cold. This allows the aromatic lemongrass notes to fully bloom on your palate.</li></ol>