Durian Ice Cream Semifreddo Pie Recipe

This durian cream pie is my ultimate indulgence because it perfectly blends the exotic, bold flavors of durian with a creamy, decadent texture that feels like a tropical escape in every bite. Plus, the graham cracker crust and optional toasted coconut flakes add a crunchy and delightful contrast, making it my go-to dessert for impressing friends with something uniquely delicious!

I love to create desserts that blend fearless flavors with silky creaminess. This Durian Ice Cream Semifreddo Pie does exactly that.

With the fresh pulp of durian, the pie is a sinful mix of exotic sweetness and ice-cold texture. The texture complements the balances act durian plays between flavors.

At first, you taste the sweet mix of sweet nom nom left on your hands, and as you chow down more durian, you get hit with the powerful wave of flavor that is the taste of durian.

Ingredients

Durian Pulp:
High fiber, smooth texture, one-of-a-kind sweetness.

Heavy Cream:
Contributes a velvety smooth, rich mouthfeel, very high in fat.

Sweetened Condensed Milk:
Yields sweetness, a rich, creamy texture, has sugar.

Graham Crackers:
Presents crispy foundation, delivers carbohydrates and saccharinity.

Coconut Flakes:
Provides a tropical fragrance and can add texture; contains fiber.

Ingredient Quantities

• 1 cup durian pulp, fresh or thawed from frozen
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 1.5 cups crushed graham crackers
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup coconut flakes (optional, for topping)

Instructions

1. Mix the crushed graham crackers, melted butter, and granulated sugar together in a food processor. Pulse the mixture until it takes on the appearance of wet sand.

2. Firmly press the graham cracker mixture into the bottom of a 9-inch pie pan to create a crust that’s even throughout. Put it in the freezer to set while you prepare the filling.

3. In a food processor or blender, blend the durian pulp until smooth.

4. In a big mixing bowl, combine and whip the durian puree, condensed milk, vanilla extract, and a small amount of salt until everything is well combined.

5. Using an electric mixer, whip the heavy cream in another bowl to soft peaks.

6. Fold the whipped cream into the durian mixture gently, ensuring it is fully incorporated but not deflated.

7. Spread the durian filling evenly in the prepared pie crust.

8. Make sure to wrap the pie in plastic wrap. Place it in the freezer for no less than 6 hours, or if you’re not in a hurry, leave it in there overnight.

9. If you want to, you can toast the coconut flakes in a dry skillet over medium heat until golden brown. Do this before serving.

10. Take the pie from the freezer and let it sit for a few moments. On top of the pie, sprinkle the toasted coconut flakes, and slice and serve without delay.

Equipment Needed

1. Food processor or blender
2. 9-inch pie pan
3. Mixing bowls
4. Electric mixer
5. Spatula or spoon for folding
6. Skillet (if toasting coconut flakes)
7. Measuring cups and spoons
8. Plastic wrap

FAQ

• Can I substitute fresh durian with frozen durian pulp?Indeed, you can use frozen durian pulp in place of fresh. Just ensure that it is completely thawed and well-drained before incorporating it into your recipe.
• How should I store the Durian Ice Cream Semifreddo Pie?Put it in the freezer, wrapped well in plastic or foil, to keep it from getting freezer burn. Eat it within 1 month for the best flavor.
• Can I use a store-bought graham cracker crust?A graham cracker crust bought from the store can certainly be an easy substitute if you don’t want to make one from scratch.
• Is there a non-dairy alternative for heavy cream?Coconut cream can be used as a non-dairy substitute, but it might change the flavor somewhat.
• How long does it take to set in the freezer?The pie needs to set in the freezer for a minimum of 4-6 hours or until it is solid enough to slice.

Substitutions and Variations

You can use jackfruit pulp to substitute for durian pulp, giving it a different tropical taste.
Use coconut cream instead of heavy cream for a rich, dairy-free alternative.
To create a similar mixture with the same sweetness and smoothness as sweetened condensed milk, blend together evaporated milk and sugar.
Replace vanilla extract with almond extract for a nutty twist.
For graham crackers, use digestive biscuits for a nearly identical crumbly base.

Pro Tips

1. Chill the Bowl and Beaters Before whipping the heavy cream, place the mixing bowl and beaters in the freezer for about 10 minutes. This will help the cream whip up faster and achieve better volume.

2. Room Temperature Ingredients Ensure the durian pulp and sweetened condensed milk are at room temperature before mixing. This will help them combine more smoothly and create a more homogenous filling.

3. Don’t Overmix the Cream When folding the whipped cream into the durian mixture, use a gentle folding motion and avoid overmixing to maintain the light and airy texture of the filling.

4. Press the Crust Firmly When forming the graham cracker crust, utilize the bottom of a measuring cup or glass to press it down firmly and evenly. This will prevent it from crumbling when sliced.

5. Defrost Before Serving Allow the pie to sit at room temperature for about 10 to 15 minutes before slicing. This makes it easier to cut and enhances the creamy texture of the filling.