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Lychee Pie Recipe

Lychee Pie Recipe

By What’s Baking

A fragrant and floral lychee pie with a buttery crust, creamy custard filling, and delicate sweetness that balances tangy and tropical notes.
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>
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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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 425 calories
🥑 Fat: 22 g
🧈 Saturated Fat: 12 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 3 g
🍗 Protein: 18 g
🫀 Cholesterol: 65 mg
🧂 Sodium: 580 mg

Chef’s Notes

A few helpful details for making this recipe.

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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