PURPLE POTATO + BLUEBERRY Moon Pie with Butterfly Pea, Vanilla Protein, and Ashwagandha

This Moon Phase Pie rises as a joyful tribute to the season’s magic as autumn glides into winter, and the world becomes painted in twilight tones. Velvety purple potato mingles with wild blueberries, weaving together a naturally vibrant filling infused with Butterfly Pea Flower Powder, Vanilla Chai Protein, and grounding Ashwagandha —an alchemy of color, nourishment, and inner warmth. It’s the kind of shimmering, velvety blend that celebrates the abundance of harvest even as the days grow shorter.

Encased in a golden crust and crowned with radiant moon-phase pastry charms, this pie turns the transition of seasons into a festive ritual. Each slice feels like a tiny solstice celebration: glowing, comforting, and full of wonder. Enjoy it as a sweet ode to renewal, community, and the bright, expanding joy that late autumn can bring.

RECIPE

Prep time: 45 minutes
Yield: 1 pie
Category: dessert
Recipe by: Silvia Bifaro

Ingredients:

For the Pastry: 

• 3 cups (375g) flour 
• 7/8 cup (200g) butter (cold, cubed) 
• 1 egg 
• 1 Tbsp sugar 
• Pinch of salt 

For the Filling: 

• 1 large purple potato (approx. 300g) 
• 1 1/2 cups (200g) blueberries  
• 1/4 cup (50g) blueberry compote
• 1 heaped Tbsp Vanilla Chai Protein powder 
• 1 Tbsp Butterfly Pea Flower powder 
• 1 Tbsp Ashwagandha powder
• 1 egg 
• Honey or maple syrup to taste  
• Pinch of salt
  

Instructions: 

Pastry: 

1. Rub cold butter into flour until it resembles breadcrumbs.
2. Mix in sugar and salt.
3. Add egg and bring together into a dough.
4. Chill for 30 minutes.
5. Roll out dough and line your tart tin, blind bake at 350°F (180°C) for 15-20 minutes. 
6. Reserve pastry for top decoration.
   

Decorating the Moon Phase Top: 

1. Roll out remaining pastry to about 3-4mm thick on baking paper. 
2. Use a round cutter or a little cup to cut circles for the moon phases. 
3. Divide the circle in 2 and “discard” 1 half. 
4. Cut sections of moon crescents in varying sizes. 
5. Create more decorations to your liking.

Filling: 

1. Steam or boil purple potato until soft, discard the water. Mix in blueberries. Add 1 egg, honey/maple syrup if desired, a pinch of salt, and then blend. 
2. Cook the mix for 10 min on a low heat adding some milk or water if needed. Blend until silky smooth. Leave to cool completely. 
3. Add Butterfly Pea powder, Vanilla Chai Protein powder, and Ashwagandha. 
4. With a spatula spread the filling into the baked pastry case. 
5. Cover the pie with the half circle pastry, and decorating with moon phase cutouts (crescent moons, circles). 
6. Press gently to adhere, or brush with a tiny bit of water if needed. 
7. Bake at 350°F until golden.