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Lychee Cream Pie Recipe

Lychee Cream Pie Recipe

Learn how to make the best homemade Lychee Cream Pie with this easy baking recipe. This tropical delight combines buttery shortcrust pastry with silky lychee-infused pastry cream and fresh fruit topping. Perfect for special occasions or when you're craving an elegant dessert with exotic flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced Lychee Cream Pie, revealing its creamy pale pink filling studded with translucent lychee pieces. Natural daylight streams across the scene, highlighting the golden, precisely crimped pastry crust and the glossy glaze that catches the light. A few fresh lychees, some peeled to reveal their juicy flesh, others still in their textured reddish shells, are artfully arranged alongside the pie. A vintage silver cake server rests beside a slice on a delicate porcelain plate, with scattered rose petals and a sprig of mint adding color contrast to the composition. A fine dusting of icing sugar creates a subtle halo effect around the edges of the crust.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Shortcrust Pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing 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 Lychee Cream Filling:</li><li class="ingredients-single-item">400g canned lychees, drained (reserve 100ml syrup)</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp rose water (optional)</li><li class="ingredients-single-item">40g unsalted butter, softened</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">200g fresh lychees, peeled and pitted (or additional canned)</li><li class="ingredients-single-item">3 tbsp reserved lychee syrup</li><li class="ingredients-single-item">1 tbsp apricot jam</li><li class="ingredients-single-item">½ tsp rose water (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Blender or food processor (for lychee puree)</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the shortcrust pastry. In a food processor (or by hand using your fingertips), combine the flour, icing sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and pulse briefly. Gradually add just enough ice-cold water to form a dough that comes together when pressed. Be careful not to overwork the dough, as this develops gluten and makes the pastry tough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll the chilled dough on a lightly floured surface to about 3mm thickness. Carefully transfer to your tart pan, gently pressing into the corners. Trim excess dough and prick the bottom with a fork. Line with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and bake for another 5-10 minutes until the pastry is golden and cooked through. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the lychee cream, first prepare a lychee puree by blending 300g of the drained canned lychees until smooth. Pass through a fine mesh sieve to remove any fibrous bits. Chop the remaining 100g lychees into small pieces and set aside. You'll fold these in later to provide delightful texture contrast in the smooth cream.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a saucepan, heat the milk with 100ml of reserved lychee syrup until almost boiling. Meanwhile, in a heatproof bowl, whisk together the sugar, cornstarch, and egg yolks until pale and thick. Slowly pour half the hot milk mixture into the egg mixture while whisking constantly (this tempers the eggs so they don't scramble).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking continuously, until the mixture thickens to a custard consistency that coats the back of a spoon, about 5-8 minutes. The constant whisking prevents lumps from forming while the cornstarch activates to thicken the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and whisk in the vanilla extract, rose water (if using), and softened butter until smooth and glossy. Fold in the lychee puree and the reserved chopped lychees. The butter enriches the custard and gives it a silky mouthfeel, while also helping it set properly when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the lychee cream into the cooled tart shell, smoothing the top with an offset spatula. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the topping, arrange the fresh or additional canned lychees decoratively on top of the set cream. In a small saucepan, warm the reserved lychee syrup and apricot jam until melted and combined. Stir in the rose water if using. Brush this glaze gently over the lychees and exposed cream for a beautiful shine that also helps preserve freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the pie to the refrigerator for about 30 minutes to set the glaze. To serve, carefully remove the tart from the pan and place on a serving dish. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled for the most refreshing tropical experience. The pie will keep for up to 3 days refrigerated, though the crust may soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lychee Cream Pie?

The key ingredients include shortcrust pastry (flour, butter, sugar, egg yolk), lychee cream filling (canned lychees, milk, sugar, cornstarch, egg yolks, vanilla, butter) and topping (fresh lychees, lychee syrup, apricot jam, and optional rose water for a floral note).

How to cook Lychee Cream Pie at home?

Learn how to cook Lychee Cream Pie by first blind-baking a buttery shortcrust pastry, then preparing a silky lychee-infused custard that's cooled and poured into the shell. After chilling until set, top with fresh lychees and a glossy rose-scented glaze. The contrast of crisp pastry with creamy filling creates an elegant dessert with tropical flair.

Can I use fresh lychees instead of canned for the filling?

Yes, you can substitute fresh lychees for canned in the filling. You'll need to peel, pit and puree about 400g fresh lychees, and create your own simple syrup (equal parts sugar and water) to replace the canned syrup. Fresh lychees may yield a more vibrant flavour but slightly less sweetness.

How can I prevent a soggy bottom on my lychee tart?

To prevent a soggy bottom, thoroughly blind bake your pastry until golden and completely cooked through. Allow it to cool completely before adding the filling. You can also brush the baked pastry with a thin layer of melted white chocolate to create a moisture barrier between the crust and lychee cream.

What flavours pair well with lychee in desserts?

Lychee pairs beautifully with delicate floral notes like rose and jasmine, tropical fruits like mango and coconut, and subtle spices like cardamom or ginger. Citrus flavours like lime or yuzu add brightness, while white chocolate complements its sweetness. Asian-inspired desserts often pair lychee with matcha.

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To serve, carefully remove the tart from the pan and place on a serving dish. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled for the most refreshing tropical experience. The pie will keep for up to 3 days refrigerated, though the crust may soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "154" }, "review": [ { "@type": "Review", "author": "Mei Tanaka", "datePublished": "2024-05-25", "reviewBody": "This lychee cream pie is absolute tropical perfection! The silky filling has just the right balance of lychee flavor with a hint of rose. My guests were impressed by how elegant yet unique this dessert was.", "name": "Tropical Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-05-20", "reviewBody": "I made this for my mother's birthday and it was worth every minute of effort! The shortcrust stayed perfectly crisp even under the creamy filling. The rose water adds such a beautiful dimension without overpowering.", "name": "Special Occasion Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Leblanc", "datePublished": "2024-05-15", "reviewBody": "My family had never tried lychees before making this pie, and now they're obsessed! The texture contrast between the smooth cream and juicy fruit pieces is divine. The step-by-step instructions made it easy to follow despite being an intermediate recipe.", "name": "Converted Lychee Skeptics", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-05-10", "reviewBody": "I've tried numerous lychee desserts and this one is by far the best homemade version I've encountered. The pastry cream has the perfect consistency and the glaze adds just the right amount of sweetness. 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