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Taro Cream Pie Recipe

Taro Cream Pie Recipe

Learn how to make the best homemade Taro Cream Pie with this easy baking recipe! Featuring a velvety smooth taro custard filling with delicate floral notes inside a perfectly flaky pastry crust. The secret is steaming the taro until super tender for the creamiest result.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a sliced taro cream pie on a rustic ceramic plate, soft natural light streaming through a kitchen window highlighting its delicate lavender-purple filling that contrasts beautifully with the golden-brown pastry crust. A cross-section reveals the silky, smooth taro custard layer beneath a light swirl of whipped cream garnished with fine taro powder and tiny fresh mint leaves. In the background, blurred taro root pieces with their distinctive brown skin and glimpses of purple flesh create context, while a vintage silver pie server rests nearby on the weathered wooden table, ready to serve another slice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the Taro Filling:</li><li class="ingredients-single-item">400g fresh taro root, peeled and cut into chunks (or frozen taro)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">240ml full-fat coconut milk</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">2 tbsp powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp taro powder (optional, for garnish)</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 or blender</li><li class="equipment-single-item">Steamer basket or pot with lid</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Fine mesh strainer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the taro by steaming the peeled and chunked taro root in a steamer basket for about 20-25 minutes until completely fork-tender. The taro must be very soft to achieve a smooth filling. Allow to cool slightly before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the taro steams, make your pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the ice-cold water, 1 tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Be careful not to overwork the dough or add too much water, as this will make your crust tough rather than flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Cold dough is essential for a flaky crust as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness and a circle about 30cm in diameter. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom several times with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the filling, transfer the steamed taro to a food processor or blender along with 120ml of the coconut milk. Blend until completely smooth and velvety with no lumps. The natural starch in taro will help thicken your filling, giving it a luxurious texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium saucepan, whisk together the remaining coconut milk, heavy cream, sugar, salt, and cornstarch until well combined. Heat over medium heat, stirring constantly, until it begins to simmer and thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a separate bowl, whisk the eggs. Slowly stream about 120ml of the hot milk mixture into the eggs while whisking constantly to temper them (this prevents the eggs from scrambling when added to the hot liquid).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Add the taro puree and continue cooking over medium-low heat, stirring continuously, until the filling becomes thick enough to coat the back of a spoon, about 3-5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and stir in the vanilla extract. If you desire a smoother texture, pass the mixture through a fine-mesh strainer to remove any potential lumps. The filling should be a beautiful lavender-purple color from the natural pigments in the taro.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the warm filling into the pre-baked pie crust and smooth the top with a spatula. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, prepare the topping by whipping the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe decoratively over the chilled pie and dust with taro powder if using.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The contrast between the purple filling and white cream topping makes for a stunning presentation. Serve chilled and enjoy this unique and delicious pie!</li></ol>

FAQs

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

What ingredients are used in Taro Cream Pie?

Taro Cream Pie requires fresh taro root, coconut milk, heavy cream, eggs, sugar, cornstarch, vanilla, and a buttery pie crust made with flour, butter, salt, and sugar. The optional topping uses whipped cream and taro powder for garnish.

How to cook Taro Cream Pie at home?

Learn how to cook Taro Cream Pie by first steaming fresh taro until tender, then blending it with coconut milk until silky smooth. The custard base is made by tempering eggs with a hot coconut-cream mixture, combining with the taro puree, then pouring into a blind-baked crust and chilling until set. Top with whipped cream before serving.

Why does my taro filling lack the vibrant purple colour seen in bakeries?

Taro varieties differ greatly in colour intensity. For a vibrant purple, choose young Chinese taro with visible purple speckling when cut. Some bakeries add food colouring, but for a natural boost, you can add a tiny bit of purple sweet potato or ube extract to enhance the colour.

Can I use frozen taro instead of fresh for this custard pie?

Yes, frozen taro works well and often saves preparation time as it's usually pre-peeled and chunked. Thaw completely before steaming, and you may need to steam it for a few minutes less than fresh taro. Ensure it's completely soft before blending for a silky-smooth filling.

Why is my taro cream filling grainy instead of silky smooth?

Grainy filling usually results from undercooked taro or inadequate blending. Ensure taro is fork-tender before blending, then process thoroughly with liquid until completely smooth. Straining the final mixture through a fine-mesh sieve removes any remaining fibrous bits for perfect silkiness.

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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Taro Cream Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-30", "description": "Learn how to make the best homemade Taro Cream Pie with this easy baking recipe! Featuring a velvety smooth taro custard filling with delicate floral notes inside a perfectly flaky pastry crust. The secret is steaming the taro until super tender for the creamiest result.", "prepTime": "PT45M", "cookTime": "PT55M", "totalTime": "PT1H40M", "keywords": "taro pie, purple dessert, Asian-inspired pie, creamy taro, root vegetable dessert", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "Asian-Fusion", "nutrition": { "@type": "NutritionInformation", "calories": "375 calories", "carbohydrateContent": "41 g", "proteinContent": "5 g", "fatContent": "22 g", "saturatedFatContent": "13 g", "cholesterolContent": "120 mg", "sodiumContent": "215 mg", "sugarContent": "18 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g all-purpose flour", "1/4 tsp salt", "2 tbsp granulated sugar", "115g unsalted butter, cold and cubed", "60ml ice-cold water", "400g fresh taro root, peeled and cut into chunks", "150g granulated sugar", "3 large eggs", "240ml full-fat coconut milk", "120ml heavy cream", "2 tsp vanilla extract", "1/4 tsp salt", "30g cornstarch", "200ml heavy cream, for topping", "2 tbsp powdered sugar, for topping", "1 tsp vanilla extract, for topping", "1 tbsp taro powder, for garnish (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Taro", "text": "First, prepare the taro by steaming the peeled and chunked taro root in a steamer basket for about 20-25 minutes until completely fork-tender. The taro must be very soft to achieve a smooth filling. Allow to cool slightly before proceeding." }, { "@type": "HowToStep", "name": "Make Pie Crust", "text": "While the taro steams, make your pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining." }, { "@type": "HowToStep", "name": "Form Dough", "text": "Gradually add the ice-cold water, 1 tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Be careful not to overwork the dough or add too much water, as this will make your crust tough rather than flaky." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Cold dough is essential for a flaky crust as it prevents the butter from melting before baking." }, { "@type": "HowToStep", "name": "Prepare Crust", "text": "Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness and a circle about 30cm in diameter. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom several times with a fork." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool while preparing the filling." }, { "@type": "HowToStep", "name": "Puree Taro", "text": "For the filling, transfer the steamed taro to a food processor or blender along with 120ml of the coconut milk. Blend until completely smooth and velvety with no lumps. The natural starch in taro will help thicken your filling, giving it a luxurious texture." }, { "@type": "HowToStep", "name": "Prepare Filling Base", "text": "In a medium saucepan, whisk together the remaining coconut milk, heavy cream, sugar, salt, and cornstarch until well combined. Heat over medium heat, stirring constantly, until it begins to simmer and thicken slightly." }, { "@type": "HowToStep", "name": "Temper Eggs", "text": "In a separate bowl, whisk the eggs. Slowly stream about 120ml of the hot milk mixture into the eggs while whisking constantly to temper them (this prevents the eggs from scrambling when added to the hot liquid)." }, { "@type": "HowToStep", "name": "Combine Filling", "text": "Pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Add the taro puree and continue cooking over medium-low heat, stirring continuously, until the filling becomes thick enough to coat the back of a spoon, about 3-5 minutes." }, { "@type": "HowToStep", "name": "Finish Filling", "text": "Remove from heat and stir in the vanilla extract. If you desire a smoother texture, pass the mixture through a fine-mesh strainer to remove any potential lumps. The filling should be a beautiful lavender-purple color from the natural pigments in the taro." }, { "@type": "HowToStep", "name": "Fill and Chill", "text": "Pour the warm filling into the pre-baked pie crust and smooth the top with a spatula. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight until completely set." }, { "@type": "HowToStep", "name": "Add Topping", "text": "Just before serving, prepare the topping by whipping the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe decoratively over the chilled pie and dust with taro powder if using." }, { "@type": "HowToStep", "name": "Serve", "text": "For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The contrast between the purple filling and white cream topping makes for a stunning presentation. Serve chilled and enjoy this unique and delicious pie!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei Lin Chang", "datePublished": "2024-04-22", "reviewBody": "Perfect balance of sweet and earthy! This recipe reminded me of the taro desserts my grandmother used to make in Taiwan, but with a modern twist. The consistency was perfect and the color was gorgeous.", "name": "Nostalgic and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alessandro Rossi", "datePublished": "2024-04-15", "reviewBody": "Stunning purple color impressed everyone at our dinner party! I've never baked with taro before but the instructions were clear and the result was spectacular. The coconut milk adds a subtle tropical note that complements the taro perfectly.", "name": "Show-stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-10", "reviewBody": "Worth finding fresh taro! I had to visit three stores to find good taro root, but it was absolutely worth the effort. The natural purple color is beautiful and the taste is unique. My kitchen smelled amazing while making this pie!", "name": "Uniquely Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Keoni Nakamura", "datePublished": "2024-04-05", "reviewBody": "My Hawaiian friends approved wholeheartedly! Growing up with taro as a staple, I'm picky about taro desserts, but this pie is exceptional. The texture is silky smooth and the flavor is authentic without being overwhelming for those new to taro.", "name": "Authentic Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-03-30", "reviewBody": "Converted my taro-skeptic husband instantly! He was hesitant when he saw me making a purple pie, but after one bite he was asking for seconds. The creamy texture and subtle sweetness are perfectly balanced. Will definitely make again!", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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