Amarula Pie

In South Africa, you’ll find it everywhere – Amarula. The cream liqueur is the country’s national drink and is made from the marula fruit. South Africans love to mix the liqueur into drinks or sweet dishes.

With our Amarula pie, we are bringing a little slice of South Africa into your home. The wonderfully light base and rich cream are made with the mini bottle of original Amarula liqueur supplied. With our cocoa mix and elephant stencil, this sophisticated pie looks great, too. Our Amarula pie is easy to make and ideal for novice piemakers.

Encores

What else you’ll need

For the dough:

• 100 g soft margarine or butter
• 3 medium eggs

For the cream filling:

• 100 ml milk (1.5% fat)
• 400 g cold cream

Preparation

Make and bake the dough

1. Preheat a conventional oven to around 170 °C (fan approx. 150 °C) and line a springform tin (26 cm in diameter) with baking paper.
2. Put the baking mix, soft margarine or butter and eggs in a mixing bowl and mix with an electric hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 3 minutes, until creamy. Put the dough in the lined springform tin (26 cm in diameter) and smooth out.
3. Bake the cake on the middle shelf of the preheated oven for around 30 minutes.

Prepare the base

1. When the cake is baked through, it should be left to cool properly on a wire rack.
2. You should now cut the cooled cake to create two pie bases.
3. Place the bottom half of the base on a cake plate and the ring of the springform tin or a pie ring around the case. Now use a teaspoon to spread the Amarula liqueur over the cut edge of the upper half of the base.

Prepare the cream and layer the pie

1. Put the cream powder, milk and cream in a tall mixing vessel and beat using an electric hand mixer (whisk) on the lowest setting first of all, then on the highest setting for around 3 minutes. Spread 2/3 of the cream on the lower base and smooth out.
2. Place the soaked base with the cut edge facing downwards and spread the rest of the cream on it.
3. The pie should now be cooled for at least 2 hours in the fridge.
4. Before serving, remove the springform edge using a moist knife. Place the stencil on the pie, dust the cut-out design with the cocoa powder and carefully remove the stencil.