CREAMY GUAVA PIE
Make and share this Creamy Guava Pie recipe from Food.com.
Provided by gailanng
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- For the Crust: Position knife blade in food processor bowl; add flour, salt, and sugar then pulse. Add in the cold shortening and pulse until it looks like peas. Then add water one tablespoon at the time and then process until it forms into a ball.
- Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out to desired thickness, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet. Fit in pie plate with hands and trim access dough from around edge. Prick with fork all over sides and bottom. Bake at 425 degrees F for 10 to 15 minutes. Let cool completely.
- For the Creamy Filling: In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form. Then add powdered sugar and vanilla, continue beating until firm peaks form. Set aside. In separate bowl add cream cheese and sugar, blend until sugar dissolves. Then fold whipped cream into cream cheese mixture. Spread on bottom of pie crust and refrigerate.
- For the Guava Topping: In medium size sauce pan on top of stove over medium heat add the water and bring to a simmer. Then add guava cubes stirring constantly until cubes are melted, then remove from heat and add the gelatin, sugar and food coloring, stirring until well blended. Then pour gently over cream filling and place in refrigerator till set.
- For Whipped Cream Topping: In medium size bowl add cream and beat with electric mixer until soft peaks form. Add powdered sugar and vanilla, continue beating until firm. Spoon topping into pastry bag and decorate as desired leaving some of the guava top showing.
Nutrition Facts : Calories 572.8, Fat 39.6, SaturatedFat 19.3, Cholesterol 94.8, Sodium 285, Carbohydrate 50.6, Fiber 0.6, Sugar 32.5, Protein 5.3
GUAVA PIE
Enjoy a taste of the tropics with this guava pie. Spiced with cinnamon and nutmeg, it's sweet, flavorful, and perfect for dessert.
Provided by Snacking in the Kitchen
Categories Desserts Pies Fruit Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine flour, sugar, lime zest, cinnamon, nutmeg, and salt in a large bowl.
- Fit pie crust in a 9-inch pie plate. Arrange guava slices on the bottom of the prepared pie crust, mounding slices of guava in the center of the crust. Sprinkle guavas with flour and sugar mixture. Drizzle pie filling with lime juice and dot with butter pieces.
- Cover pie filling with the second pie crust and crimp the edges together. Make several slits in the top crust to allow the steam to escape.
- Bake the pie in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and bake until the filling is tender and the crust is golden, 30 to 40 minutes.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 47.6 g, Cholesterol 11.4 mg, Fat 20.1 g, Fiber 6.4 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 302.6 mg, Sugar 20 g
HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
- Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
- In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
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