If I say the word "pie", what image springs to mind?
For most people, it's a double crusted round pie with a little steam vent in the top crust or a latticed fruit pie. The crust is made of flaky pastry which has a fluted edge, perhaps dusted with sugar. One serving is cut into a wedge-shape that fits nicely onto a silver cake server, and it's eaten either hot or cold with a scoop of ice-cream or a dollop of whipped cream.
If you said the word "pai" to me, the image that immediately pops into my head is a deep rectangular roasting dish half-filled with square pieces of pie, that are quickly disappearing as they are being lifted with an egg spatula onto saucers standing nearby. The bottom layer is like a thick crumbly buttery cookie. Above that is a moist fat layer of fruit and custard. This is topped off with light and fluffy meringue or chantilly cream. Three layers of yumminess. One square of heaven.
When this pai is put in front of me, the custard barely has time to stop jiggling before I've finished it off and taken my saucer back for more. If we've brought some pai home from some event and it's sitting in the refrigerator, then late that same evening, I'll creep into the kitchen, make sure no-one's about, and then eat that pie straight out of the roasting dish with the biggest spoon I can find. I don't even bother turning the kitchen lights on. Just use the light from the refrigerator.
Yes, this is one of those foods that makes a glutton out of me.
http://panipopos.blogspot.com
Looks delicious! Where do you get the custard powder?
ReplyDeleteI have been waiting for this recipe for ages! Will try this out very soon : ) Many thanks Panipopo!
ReplyDeleteTalofa Jenn, I couldn't but it locally so my awesome sister D in Australia sent me some. I hope to put up a non-custard powder version soon.
ReplyDeleteHi ReaderWriter, sorry you had to wait so long. Have a couple of other projects on at the moment so can't update this blog as much as I'd like. Happy baking!
Yum!! One of my fave Samoan deserts ever... quick question though- when making the crust do you combine the flour, baking powder & butter first before adding the other ingredients or do you just have everything in a bowl and mix like crazy?
ReplyDeleteThe photos and the rich descriptive language alone - are making me lust for this pie. Thank you for another great recipe.
ReplyDeleteYuuumy! I love how you did this version because the one on youtube (Monica Miller) was confusing esp with the measurements. Thanks :)
ReplyDeleteAnonymous: I'm so lazy, so I'm really not down with the "rub the butter in the flour" thing. Just make sure your butter is at room temperature and put all the pastry ingredients in the bowl and mix. Like crazy, if it suits you.
ReplyDeleteLani: Serves you right for making me lust for Ezra (Daniel) :P
Anonymous: Give it a go and let me know how it works out for you.
I'm definitely trying this on the weekend. I've been on a banana cream pie spree...but this is even better...plus my good old dad loves a good pineapple pie. I was the one who emailed you by the way about the great pai fala...and FINALLY I can comment :) Thanks for reviving and enhancing those good old Samoan recipes for us.
ReplyDeleteWould you know if it still turns out ok if you doubled the recipe?
ReplyDeleteHi Coconut Girl, I've never had banana cream pie...sounds divine...glad Blogger has let you back in...Enjoy the recipe!
ReplyDeleteAnonymous: Dunno, should work fine I think.
thank you for another great recipe.I made this for my party and it was a hit.I found the custard powder at an Indian store.
ReplyDeleteThanks so much for your comment...and the handy custard tip too!
ReplyDeleteThank you for this Im going to try it today!! have been naggin my mada for her recipe but hers must have a 'secret ingredient' coz she doesnt want to give it away haha!
ReplyDeleteBless your culinary talent
All the best with your pai...it's a real simple recipe, but oh so good...enjoy!
ReplyDeleteIf you are looking for custard powder in the US, you might try looking in the British food section. Kroger carries Bird brand with the British foods in the International Food section.
ReplyDeleteAwesome tips! Cheers!
ReplyDeleteOMG..U FINALLLLLLLY POSTED IT! YAY..UR AWESOME... (=
ReplyDelete#tEEh ahh nahh..lol
Can I have the recipe for this pie pls??thank you!
ReplyDeleteMay I have the recipe for the pai. Pleeeeeeeease?!!!!! Thank you!
ReplyDeleteUmmm, am I missing something here! theres no recipe.. grateful if you could post. I'm sitting here craving this pie, but no fua :0( please please...thank you
ReplyDeleteHi, how are you? This pie look so yummy, just what I've been searching for...finally found it, but no details of ingredients. Are you able to pls kindly send/post recipe for this together with Masi Samoa - Samoan coconut cookies...Pls so want to make these for kids. Thank you ;-)
ReplyDeleteHave tried your dishes and they are makua seki a BUT was hoping to try your pai recipe but there are no ingredients, please share. Faafetai lava :)
ReplyDeleteAm I missing something? Where is the recipe? hehe! I thought I was the only one that has the problem until I seen these last comments. Will you please post the recipe? I love the blog though.
ReplyDeleterecipeeeeee ummm helllo
DeleteYou can't tease us with your description & yummy pics & NOT post recipe?? Suga I'm dying here haha don't make me estimate because it'll just turn ugly lol
ReplyDeleteTalofa,
ReplyDeleteI have been craving this pie for ages.
Is it ok if you could email me the recipe?
jmee4@yahoo.com
We are all big fans of your delicious creations.
Keep up the good work.
Soifua.
Hi Panipopo!
ReplyDeleteI'm in Australia...is the custard powder your Sissy sent you Fosters?
Keep up the good work!!!
G'day! Foster Clark's - yes, indeed.
Deletehi there, eager to try the pai receipe, ive tried it once and didnt look too good lol, u make it look too easy, is there a receipe online?
ReplyDeleteWould love to make this! Where do I find the recipe? ...Thank you
ReplyDeletewhere do i find the recipe? I love pai/custard pie....
ReplyDeleteSame here....hopefully she will post soon
DeleteSo are you able to publish the recipe now or is it still taken out for publication? Please advise so I can look elsewhere. Thanks
ReplyDeleteCan I get the recipe please? Also, let me know if butter should be cold or at room temperature. I will try as soon as I get your receipt.
ReplyDeleteThanks