Easy passion fruit pie {with cookie crumb crust}
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Course
Dessert
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Cuisine
South American, Fusion, American
Easy passion fruit pie {with cookie crumb crust}
Description
Easy Passion Fruit Pie with a cookie crumb crust uses sweet crackers, melted butter, brown sugar, and a pinch of salt to form a crisp base baked briefly before adding the filling. The filling is a custard mixture of egg yolks, condensed milk, and pure passion fruit juice that is whisked smooth and poured into the cooled crust. Baking the pie for about 12-15 minutes sets the filling while preserving its creamy consistency.
The pie’s flavor features a tart and aromatic passion fruit element balanced by the sweetness of the condensed milk and the buttery crust. The texture combines a firm yet yielding crust with a luscious, softly set filling. A whipped cream or meringue topping adds lightness and complements the tropical flavors. Fresh passion fruit pulp with seeds scattered on top enhances the fresh fruit character and adds a pleasant crunch.
This pie is ideal chilled and served as a tropical dessert. The combination of crumb crust and passion fruit filling offers a distinct contrast between crunchy and smooth textures. It makes an inviting treat for a summer gathering or anytime a bright, fruity dessert is desired.
Ingredients
For the cookie crumb crust:
- 5 ounces sweet crackers Graham crackers or galletas Maria, 5 oz = 140 grams = 9 Graham crackers or 40 galletas Marias
- 1 tick unsalted butter 1 stick =4 ounces=113 grams, melted
- 1 tablespoon brown sugar
- 1 pinch salt
For the passion fruit filling:
- 4 egg yolk
- 1 oz can condensed milk 14oz = 400 grams
- ½ cup passion fruit juice unsweetened - can use the frozen concentrate pulp packs from Latin grocery stores (defrosted), 1/2 cup = 120 ml, pure
To serve:
- Whipped Cream or make a meringue topping with the egg whites
- passion fruit pulp from 1-2 fruits, fresh, seeds included
Instructions
For the cookie crumb crust:
- Pre-heat the oven to 350F (180 C)
- Crush cookies in a blender or a food processor.
- Another option is to put them in a plastic ziploc bag and crush them using a rolling pin.
- Mix the crushed cookies with the melted butter, brown sugar, and a pinch of salt.
- Use your fingers to spread this mixture in a 9-inch pie plate or tart mold (if you want to unmold it). The cookie crust should line the bottom and sides of the pan. You can use the bottom of a measuring cup to help press the dough evenly.
- Bake the cookie crust for 10 minutes. Take it out of the oven and let it cool down completely.
Fort he passion fruit filling:
- Make sure the oven is pre-heated to 350 F(180C)
- Place the egg yolks, condensed milk, and pure passion fruit juice in a mixing bowl. Use a fork or whisk to combine the ingredients until you have a smooth mixture.
- Pour the filling into the mold with the previously baked (and cooled down) cookie crust
- Bake the pie for 12-15 minutes or until set. It should be similar to a jiggly gelatin. Don’t overbake, it will solidify when it refrigerates.
- Let the passion fruit pie cool down at room temperature for 30 minutes and then in the refrigerator for 2 hours before serving.
- Serve the passion fruit tart with whipped cream (or meringue) and fresh passion fruit pulp.
User Reviews
Overall Rating
5
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