Lucuma Pie: A Sweet Adventure into Unexpected Bliss

Who would’ve thought that lucuma, with its rich caramel-like flavour, could become the star of such a show-stopping dessert? This pie’s got a lot going on – exotic vibes, creamy textures, and just the right level of indulgence. If you’re not already acquainted with lucuma pie, you’re missing out on one of life’s more surprising pleasures. Let’s take a wander through its history, variations, and, of course, how to whip one up yourself.

From Humble Roots to Dessert Royalty

Lucuma, often referred to as the “Gold of the Incas,” hails from the valleys of Peru and has been enjoyed for centuries. This nutrient-rich fruit, with its distinctively sweet and slightly nutty flavour, was a staple in ancient Andean diets. Today, it’s a beloved ingredient in desserts across South America.

At some point, someone got clever with lucuma and decided it deserved a pie all its own. Lucuma pie borrows the comforting qualities of traditional custard pies and elevates them with the unique flavour of this golden fruit. It’s a dessert that feels both nostalgic and refreshingly novel.

Regional Twists on a Golden Classic

Lucuma pie shines brightest in its homeland of Peru, where it’s often paired with creamy textures like dulce de leche or condensed milk. In Chile, lucuma is a favourite in cakes and ice creams, so imagining it in a pie isn’t much of a stretch. Even outside South America, lucuma powder has gained a following among health-conscious bakers for its natural sweetness and versatility.

The crust can vary too. Some recipes lean into a buttery biscuit base, while others opt for traditional shortcrust pastry to let the filling take centre stage.

Drinks to Sip Alongside

Pairing drinks with dessert can feel a bit fancy, but trust me, it’s worth it. With lucuma pie, you’ll want something that complements its caramel-like sweetness. A chilled glass of almond milk keeps things light and breezy. If you’re feeling indulgent, try a creamy espresso martini or even a Peruvian pisco sour – there’s no such thing as too much local flair.

Tea lovers, you’re not left out. A cup of rooibos tea or a creamy chai latte makes for a perfect pairing. Coffee drinkers might find a rich Americano or even a flat white balances the pie’s sweetness beautifully.

Foods That Play Nice

While lucuma pie can absolutely stand on its own, it’s not opposed to a bit of company. Serve it alongside fresh berries or a dollop of whipped cream for a refreshing contrast. Want to go all out? A drizzle of dark chocolate or a scoop of vanilla ice cream turns it into an over-the-top treat.

For something savoury beforehand, try dishes with bold, earthy flavours: roasted vegetables, a quinoa salad with citrus dressing, or even grilled chicken marinated in herbs. The pie’s sweetness works brilliantly as a cool-down dessert after a flavour-packed main course.

The Secret to Its Magic

What makes lucuma pie so irresistible? It’s the way it plays with textures. The creamy lucuma filling contrasts beautifully with the crispness of the crust. There’s also that comforting caramel-like flavour that transports you straight to the Andes, even if you’re stuck at home in rainy weather.

Making Your Own Lucuma Pie

Ready to give it a go? Here’s what you’ll need to make this dessert magic happen:

For the crust:

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted

For the filling:

• 250g lucuma pulp or 100g lucuma powder
• 250ml condensed milk
• 250ml double cream
• 3 egg yolks
• 75g sugar
• 1 tsp vanilla extract

For the topping:

• Whipped cream
• Dark chocolate shavings (optional)

Mix the biscuit crumbs with melted butter until it resembles damp sand. Press the mixture into a pie tin to form the crust, then pop it into the fridge to chill.

Meanwhile, in a bowl, whisk together the lucuma pulp (or lucuma powder dissolved in a bit of water), condensed milk, cream, sugar, and egg yolks. Add the vanilla extract and mix until smooth.

Pour the filling into the chilled crust and bake at 180°C (350°F) for 25-30 minutes, or until the filling is set but still slightly wobbly in the centre. Let it cool to room temperature before transferring it to the fridge to chill for at least 4 hours, or overnight if you’re patient.

Before serving, top with a generous dollop of whipped cream and a sprinkle of dark chocolate shavings if you’re feeling fancy. Now grab a fork and dig in – you’ve earned it.