Ingredients
| BASE | |
| 125g butter | |
| ⅓ cup sugar | |
| 1 egg, beaten | |
| 3 cups gluten-free flour | |
| 1 teaspoon baking powder | |
| 3 tablespoons cornflour | |
| a pinch of salt | |
| KŪMARA FILLING | |
| 1 small kūmara, peeled | |
| 1 cup coconut milk | |
| a pinch of salt | |
| MANGO CUSTARD FILLING | |
| 1 cup frozen mango pieces | |
| ¼ cup sugar | |
| 1 cup milk | |
| ¼ cup custard powder | |
| CREAM CUSTARD TOPPING | |
| 1 cup cream | |
| 1 cup condensed milk | |
| 4 egg yolks (save the egg whites for the meringue) | |
| juice and zest of 1 lemon | |
| MERINGUE TOPPING | |
| 4 egg whites | |
| ½ cup caster sugar |
This is a dense, nutty kūmara pie with a crumbly base, mango custard and a creamy, custardy meringue topping. I like this pie because it uses kūmara, a key vegetable here in Aotearoa, and it’s something that my New Zealand friends can relate to and love.
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Instructions
| 1. | BASE |
| 2. | Heat the oven to 170°C fan bake. |
| 3. | Cream the butter and sugar until light and creamy, about 7 minutes. Gradually add the egg. |
| 4. | Gently fold in the dry ingredients – it will appear very crumbly but soft to work with. |
| 5. | Press into a 25cm pie dish and chill for at least 15 minutes. |
| 6. | Blind bake for 15 minutes at 170°C fan bake, then reduce the heat to 160°C fan bake and bake for another 10 minutes. |
| 7. | NOTE This amount makes more than you need for one pie but it will keep in the freezer for 3 months. |
| 8. | KŪMARA FILLING |
| 9. | Cut the kūmara into small pieces and boil in water until soft. |
| 10. | Drain off the water, add the coconut milk and a pinch of salt and bring to the boil. |
| 11. | Take off the heat and mash immediately while hot. Set aside in a warm area. |
| 12. | MANGO CUSTARD FILLING |
| 13. | Cover the mango with water and bring to the boil. |
| 14. | Add the sugar and simmer for 15 minutes. |
| 15. | Use a stick blender to blitz to a purée. |
| 16. | Combine the milk and custard powder, add to the mango purée in the pot and stir regularly on a low heat until it thickens. Set aside. |
| 17. | CREAM CUSTARD TOPPING |
| 18. | Put all the ingredients in a bowl and stir until the yolks are broken down. Set aside. |
| 19. | MERINGUE TOPPING |
| 20. | In a clean, dry bowl, whisk the egg whites with a beater until doubled in size. |
| 21. | Add the sugar gradually, beating until soft stiff peaks are formed. |
| 22. | TO ASSEMBLE |
| 23. | Spread the kūmara evenly across the pie base. |
| 24. | Top with mango custard and then evenly spread the cream custard filling on the top of the mango. |
| 25. | Gently add the meringue mix and, use a fork to fold the meringue through the cream mix. |
| 26. | Bake for 40 minutes at 160°C fan bake. |
| 27. | Allow to set overnight before cutting into portions. |
Recipes & food styling Bertrand Jang / Photography Tony Nyberg