Durian Cheese Pie
Mr Thorny Guy is back in season. I have stopped counting how much of those sinful but delectable creamy flesh I've eaten, not forgetting all those pengat, gulai, cake, cheesecake that were made with happiness and guilt at the same time. I even stopped buying durians but since a dear friend of mine had generously given me some and to prevent that pleasantly pungent smell from continuously wafting in the house, I just had to make something - durian pie.
The best crust for me is shortcrust. You can use a tart dough instead or a mealy pie dough (I'm not really crazy about mealy pie dough when it comes to sweet pies). If you don't have your own favourite pie crust recipe, click here. Be warned not to overwork the dough and try to find unbleached flour if possible, not the ones mostly sold in our supermarket - wau, kunci, sauh etc etc (unless if you go to the organic section).
Prepare a 9" crust pastry. Brush the sides and edges with some milk or cream and bake for 10 minutes. You can use pie weights to prevent the pastry base from forming bubbles and air pockets. For the filling:
1 stick (250g) cream cheese
1 cup granulated sugar
2 cups durian flesh (pureed in food processor)
1 cup cream
Using a flat beater, beat 250g cream cheese (room temperature) on low-medium speed for about 2 minutes. Scrape the sides every now and then so that the mixture gets evenly mixed. Gradually add 250g granulated sugar into the mixer and continue beating for 2 or 3 minutes. You should have a creamy and smooth mixture. At this point, add 3 eggs, one by one. Add durian flesh and cream. Pour mixture into the pie shell and bake for 30 minutes or until the centre is set but slightly wobbly. As it cools, it will set further. If you're chilling it, place it in an airtight container as its odor will permeate other food in the fridge.