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Mai Tai Pie
Haole'akamai
Tiki Socialite

Joined: Jul 07, 2005
Posts: 2273
From: The Polynesian Port of NOLA
Posted: 2008-03-27 09:51 am   Permalink

It came out with tart tones (fresh citrus) and sweet tones (the syrups) and just the right creamy taste that didn't overpower. And the recipe went together very easily (I used a Kitchenaid).

The recipe I wrote up has a couple of changes I felt would make the pie "set-up" better. I loved the almond crust(only change would be to crush the sliced almonds first, so it laid a tighter crust).

I would definitely make it again (and again and again...), until perfected. This might become my signature pie!
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Haole'akamai
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Joined: Jul 07, 2005
Posts: 2273
From: The Polynesian Port of NOLA
Posted: 2008-03-27 3:19 pm   Permalink

[quote]
On 2008-03-27 00:24, TikiSan wrote:
Quote:
Did it taste like a Mai Tai?





I think the fact I used dark rum, and possibly because of the creamy aspect, it didn't taste "just like" a Mai Tai, but it did inspire a Mai Tai taste (if that makes sense). It had an element that makes up a good cocktail, the balance between sweet and tart.


[ This Message was edited by: Haole'akamai 2008-03-27 15:20 ]


 
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Angry Idol
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Joined: Jan 11, 2008
Posts: 24
From: The late Tiki Gardens, FL
Posted: 2008-03-31 4:19 pm   Permalink

One idea for the crust might be to crush up some almond biscotti, mixed with cocoanut. This might give a firmer, more traditional crust, but with the right flavors.

Otherwise, yours looks mighty tasty.

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Haole'akamai
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Joined: Jul 07, 2005
Posts: 2273
From: The Polynesian Port of NOLA
Posted: 2008-03-31 5:25 pm   Permalink

Oh, almond biscotti; that's a great idea! The crust is definitely part that needs work still. That, and the consistency of the filling. I need to stiffen it up, but I'd like to find a thickener that's veg-friendly.
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54 house of bamboo
Grand Member (first year)  

Joined: Sep 28, 2006
Posts: 302
From: Cambridge UK
Posted: 2008-04-01 05:07 am   Permalink

Quote:

On 2008-03-31 17:25, Haole'akamai wrote:
Oh, almond biscotti; that's a great idea! The crust is definitely part that needs work still. That, and the consistency of the filling. I need to stiffen it up, but I'd like to find a thickener that's veg-friendly.




Almond biscotti = the 'amaretti' that I suggested in my earlier post.

It must have got lost in translation!
From EU/Italian-'English English' to 'American English'-Italian

I'm convinced these will work perfectly and the addition of coconut would be really nice!



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JanetMermaid
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Joined: Dec 31, 2007
Posts: 126
From: Lockhart, TX
Posted: 2008-04-05 9:08 pm   Permalink

How much alcohol is actually left after cooling for 6 hours? My husband doesn't drink and I'd sure like to make this pie for us. It would be a shame to make it and he couldn't have any.

 
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Haole'akamai
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Joined: Jul 07, 2005
Posts: 2273
From: The Polynesian Port of NOLA
Posted: 2008-04-07 5:04 pm   Permalink

Quote:

On 2008-04-05 21:08, JanetMermaid wrote:
How much alcohol is actually left after cooling for 6 hours? My husband doesn't drink and I'd sure like to make this pie for us. It would be a shame to make it and he couldn't have any.



Unfortunately, even with only using the 1/4 cup (and 2 TBS), there's still alcohol in it. So, if he's a strict tea-totaller, the pie is a no-no. BUT I have seen rum-FLAVORED syrups on the market, so you could try that (and orange juice instead of orange liqueuer?) instead. If you do make a non-alcoholic version, make sure to post about it.
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Haole'akamai
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Joined: Jul 07, 2005
Posts: 2273
From: The Polynesian Port of NOLA
Posted: 2010-02-20 5:59 pm   Permalink

Made the pie again and a couple of tablespoons of tapioca starch did the trick with "setting up" the filling! Crushing the almonds (and a little almond meal) made the crust work great, too. WooT!




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