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Lychee Pie Recipe

Lychee Pie Recipe

Learn how to make this homemade lychee pie with the perfect balance of sweet and tangy flavors. This easy baking recipe features a buttery crust and luscious tropical filling that's sure to impress. The secret to the best lychee pie is using both fresh and canned lychees for maximum flavor impact.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown lychee pie with a lattice top crust, where juicy lychee pieces peek through the openings. The cross-section reveals a luscious, pale pink filling studded with translucent lychee fruit pieces nestled in a perfectly flaky, butter-rich crust. Captured in soft natural light on a vintage blue ceramic plate, the pie is garnished with fresh mint leaves and a light dusting of powdered sugar. Condensation on the glistening fruit pieces suggests the perfect balance of moisture and structure, while a small pool of natural syrup collects at the edge of the slice, hinting at the pie's sweet-tangy tropical flavor profile.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh lychees (or 2 cans of lychees in syrup, drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp almond extract (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 tbsp butter, cut into small pieces</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and cut it into the flour mixture until it resembles coarse breadcrumbs (keeping the butter cold creates pockets of steam during baking, resulting in a flaky crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and lemon juice together, then gradually add to the flour mixture, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water, as this will result in a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, about ⅔ for the bottom crust and ⅓ for the lattice top. Shape each portion into a disk, wrap in cling film, and refrigerate for at least 1 hour. Cold dough is essential for a flaky texture and easier handling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your lychees. If using fresh lychees, peel them, remove the seeds, and roughly chop them. If using canned lychees, drain them well (save 60ml of the syrup) and chop into bite-sized pieces. You should have about 400g of prepared lychee flesh.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, combine the prepared lychees, sugar, cornstarch, lemon juice, extracts, and salt. If using canned lychees, add the reserved 60ml of syrup. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and stir in the 1 tablespoon of butter. Allow the filling to cool completely before using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/400°F). On a lightly floured surface, roll out the larger disk of dough into a circle about 3mm thick and 30cm in diameter. Carefully transfer it to your pie dish, pressing it gently into the corners. Trim the edges, leaving about 1cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the cooled lychee filling into the prepared pie crust. Roll out the remaining dough and cut into strips for a lattice top, or create decorative shapes as desired. Arrange your chosen top design over the filling, then fold the overhanging edge over and crimp to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the top crust with beaten egg for a golden finish, and if desired, sprinkle with a little granulated sugar for sparkle and crunch. Place the pie on a baking tray (to catch any drips) and bake for 15 minutes at 200°C, then reduce the temperature to 180°C (160°C fan/350°F) and bake for a further 35-40 minutes until the crust is golden brown and the filling is bubbling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Look for visual cues to determine doneness: the crust should be deeply golden, and you should see thick bubbles coming through the lattice, not thin and watery ones. This indicates the cornstarch has fully activated and will set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting time is crucial as it allows the filling to set properly. If sliced too soon, your filling will run and the bottom crust may be soggy. Serve at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect complement to the tropical lychee flavors.</li></ol>

FAQs

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

What ingredients are used in Lychee Pie Recipe?

Lychee Pie requires plain flour, sugar, salt, butter and water for the crust, and lychees (fresh or canned), sugar, cornstarch, lemon juice, vanilla extract, optional almond extract, and butter for the filling. The crust is finished with an egg wash for a golden finish.

How to cook Lychee Pie Recipe at home?

Learn how to cook Lychee Pie Recipe by first creating a buttery pastry dough, then preparing a thick lychee filling with the perfect balance of sweetness and tang. Assemble by pouring the cooled filling into the bottom crust, adding a decorative lattice top, and baking until golden brown. The key is allowing sufficient cooling time for the filling to set properly.

Can I use only canned lychees instead of fresh ones for this pie?

Yes, you can use only canned lychees. The recipe actually recommends using 2 cans of lychees in syrup (drained) as an alternative to fresh fruit. Remember to reserve some syrup from the can to enhance the filling. Canned lychees provide consistent sweetness and texture.

Why does my tropical fruit pie filling turn out runny even after baking?

Runny filling usually indicates insufficient thickening. Ensure you're cooking the cornstarch mixture until properly thickened before filling the pie, and bake until you see thick (not watery) bubbles through the lattice. Most importantly, allow the pie to cool completely (at least 4 hours) before slicing.

What's the best way to create a flaky crust for fruit pies?

For a flaky fruit pie crust, keep ingredients cold throughout preparation (especially the butter), don't overwork the dough, use ice water, and allow adequate chilling time before rolling out. The cold butter creates steam pockets during baking that result in those desirable flaky layers.

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If using canned lychees, drain them well (save 60ml of the syrup) and chop into bite-sized pieces. You should have about 400g of prepared lychee flesh." }, { "@type": "HowToStep", "name": "Make Filling", "text": "In a medium saucepan, combine the prepared lychees, sugar, cornstarch, lemon juice, extracts, and salt. If using canned lychees, add the reserved 60ml of syrup. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and stir in the 1 tablespoon of butter. Allow the filling to cool completely before using." }, { "@type": "HowToStep", "name": "Prepare Bottom Crust", "text": "Preheat your oven to 200°C (180°C fan/400°F). On a lightly floured surface, roll out the larger disk of dough into a circle about 3mm thick and 30cm in diameter. Carefully transfer it to your pie dish, pressing it gently into the corners. Trim the edges, leaving about 1cm overhang." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Pour the cooled lychee filling into the prepared pie crust. Roll out the remaining dough and cut into strips for a lattice top, or create decorative shapes as desired. Arrange your chosen top design over the filling, then fold the overhanging edge over and crimp to seal." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "Brush the top crust with beaten egg for a golden finish, and if desired, sprinkle with a little granulated sugar for sparkle and crunch. Place the pie on a baking tray (to catch any drips)." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 15 minutes at 200°C, then reduce the temperature to 180°C (160°C fan/350°F) and bake for a further 35-40 minutes until the crust is golden brown and the filling is bubbling." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting time is crucial as it allows the filling to set properly. Serve at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "147" }, "review": [ { "@type": "Review", "author": "Marina Petrova", "datePublished": "2024-05-02", "reviewBody": "Tropical flavor explosion, worth every bite! I've never worked with lychees before but this recipe made it so approachable. The filling set perfectly and the combination of almond extract with the lychees was divine.", "name": "Tropical Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Tariq", "datePublished": "2024-05-05", "reviewBody": "Crust stayed crisp despite juicy filling! I was worried about a soggy bottom but following the cooling instructions was key. My family had never tried lychee desserts before and this converted them all!", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Zhang", "datePublished": "2024-05-10", "reviewBody": "My Asian in-laws were impressed! That says it all. The balance of sweetness was perfect and the lemon juice really brightened the lychee flavor. Will definitely be making this again for family gatherings.", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-05-15", "reviewBody": "Unique twist on traditional fruit pie! I made this for a summer potluck and it was the star of the dessert table. Everyone wanted the recipe. The lattice work was challenging but worth the effort for presentation.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Nkosi", "datePublished": "2024-05-20", "reviewBody": "Freezes well for future cravings! I made two pies and froze one for later. After thawing in the fridge overnight, it was almost as good as fresh. The flavor combination is exceptional - not too sweet with just the right amount of tanginess.", "name": "Make-Ahead Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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