What's in a Taro Pie? Unpacking This Delightful Purple Dessert

November 23, 2025 •

4 min read

Taro root, a staple crop with a rich history in many tropical regions, forms the creamy, purple-hued heart of this unique dessert. The answer to what's in a taro pie lies primarily within its distinctive filling, which offers an earthy, nutty sweetness unlike any other.

Quick Summary

This article explores the primary components of a taro pie, detailing the key ingredients that create its unique flavor and texture. It covers the preparation of the vibrant filling, traditional crust options, and comparisons with similar purple-hued desserts.

Key Points

Core Ingredient: A taro pie is made with a filling of cooked, mashed taro root mixed with sweeteners and thickeners.
Flavor Profile: The taste is subtly sweet, earthy, and nutty, often complemented by coconut milk.
Key Ingredients: Standard fillings include taro, coconut milk, sugar, eggs, and vanilla extract.
Visual Difference: Taro pie has a pale lavender or grayish-purple color, unlike the deep purple of ube (purple yam) pie.
Commercial Popularity: McDonald's famously introduced taro pies in its Asian markets, contributing to its global recognition.
Cultural Roots: Taro holds deep cultural significance in places like Hawaii and parts of Asia, where it is a staple crop.
Cooking Safety: Raw taro root is toxic and must be thoroughly cooked before consumption to be safe.

The Core Components of a Taro Pie

At its heart, a taro pie is defined by its filling, which is made from the taro root. This starchy, nutrient-rich tuber is prepared by cooking, mashing, and then combining it with other sweet ingredients to create a smooth, dense paste. While the specific ingredients can vary by region and recipe, the foundation is always the same: a rich, satisfying taro mixture cradled in a buttery, flaky crust.

The Taro Filling: A Closer Look

The defining characteristic of any taro pie is its filling. A homemade taro paste is the most authentic base and is created by steaming or boiling the peeled taro root until it is soft and tender. The cooked taro is then mashed into a purée, sometimes leaving small chunks for added texture. Essential ingredients are then folded in to create the filling's creamy consistency and balanced sweetness.

Common Taro Filling Ingredients:

Taro Root: The starchy main ingredient, responsible for the unique flavor and pale purple hue.
Coconut Milk: Adds richness, creaminess, and a subtle tropical flavor that pairs beautifully with taro.
Sugar: Sweetens the earthy taro paste to dessert levels. The amount can be adjusted to taste.
Eggs: Act as a binding agent, helping the filling set properly during baking.
Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.
Salt: Just a pinch is needed to balance the sweetness and bring out the flavor of the other ingredients.

The Perfect Pie Crust

While the filling is the star, the crust provides the essential contrast in texture. Pie crusts for taro pies can vary from classic buttery and flaky to more modern, inventive options. Common choices include a traditional flour-based pastry or a crumbly cookie crust, often made from speculoos or toasted coconut flakes. This contrast between the tender, creamy interior and the crispy, golden-brown exterior is what makes the taro pie so satisfying.

Comparison: Taro Pie vs. Purple Sweet Potato Pie

To truly appreciate what's in a taro pie, it helps to distinguish it from similar-looking desserts, particularly those made with purple sweet potato or ube. While they share a vibrant purple color, their flavor and texture are quite different.


Feature	Taro Pie	Purple Sweet Potato (Ube) Pie
Primary Ingredient	Taro root	Purple yam (ube)
Flavor Profile	Subtly nutty, earthy, with a mild, slightly starchy sweetness.	Distinctly sweeter, with a flavor often compared to white chocolate or pistachio.
Color	A paler, more lavender or grayish purple.	A much deeper, more intense royal purple.
Texture	Dense and starchy, can be creamy or slightly chunky depending on preparation.	Often smoother and less starchy than taro.
Culinary Origin	Widely used in Chinese, Southeast Asian, and Hawaiian cuisine.	A staple in Filipino desserts.

Cultural Significance and Commercial Variations

Beyond its ingredients, the taro pie holds cultural significance in many places where taro is a staple crop. It is a popular dessert in various parts of Asia, and its commercialization has introduced it to a global audience. For example, McDonald's has offered a taro pie in many of its Asian markets since 2012, introducing this unique flavor to millions. Commercial versions often use taro paste and various stabilizers to ensure a consistent texture, which can differ slightly from the richer, more rustic taste of a homemade pie.

Conclusion: A Delicate Balance of Flavor

What's in a taro pie is a simple yet elegant combination of cooked taro, sweet coconut milk, and a perfectly crafted crust. Its appeal lies in its subtly sweet, earthy flavor and creamy texture, which stand apart from other common fruit or potato-based pies. Whether you enjoy a traditional homemade version or a mass-produced treat, the taro pie offers a delightful and culturally rich culinary experience.

The Making of a Traditional Taro Pie

Here is a simple, step-by-step guide to preparing a classic taro pie filling:

Prepare the taro: Peel and dice 1.5 lbs of fresh taro root. Boil or steam until tender, about 15-20 minutes.
Mash the root: Drain the cooked taro and mash thoroughly with a potato masher or in a blender until smooth. Some recipes prefer a few small chunks for texture.
Combine ingredients: In a mixing bowl, combine the mashed taro with sugar, vanilla extract, a can of full-fat coconut milk, and eggs. Mix until well incorporated.
Add binders: Stir in flour and a pinch of salt to complete the filling mixture.
Bake: Pour the filling into a prepared pie crust and bake according to your recipe's instructions until the center is set.

An excellent recipe resource can be found at the National Tropical Botanical Garden, which shares a recipe for a kalo (Hawaiian for taro) pie on their blog.

The Nutritional Aspect

Beyond its taste, taro root offers several nutritional benefits, being a good source of dietary fiber, vitamins, and minerals. The resistant starch in taro can aid in blood sugar control and digestive health. However, the added sugar and fat in a typical pie recipe should be considered for a balanced diet.

Frequently Asked Questions

A taro pie has a distinct earthy and nutty flavor, with a mild, slightly sweet taste that is often enriched by the addition of coconut milk. It is less sugary than many other fruit pies.

No, they are not the same. While both are purple, taro is a root vegetable with an earthy, nutty flavor, while ube is a purple yam that is sweeter and has a taste similar to white chocolate or pistachio.

Yes, taro pie can be easily made vegan by replacing the eggs with a starch-based thickener and ensuring the crust is made without dairy or animal products. Many commercial versions are explicitly vegan.

The filling is made by steaming or boiling the taro root until tender, then mashing it into a paste. It is then mixed with ingredients like coconut milk, sugar, and spices to achieve the desired creamy consistency and flavor.

No, the taro pie is an exclusive menu item primarily sold in Asian markets by McDonald's, including locations in China, Malaysia, and Thailand.

Taro has deep cultural roots in various societies, including Hawaiian and Chinese cultures, where it has served as a food staple for centuries. It holds significant nutritional and ceremonial importance.

Taro root itself is a good source of dietary fiber, vitamins, and minerals, which can support digestive and heart health. However, a taro pie is a dessert, so the overall healthiness depends on the pie's other ingredients, such as sugar and fat content.