Passion Fruit Cream Pie

Making the crust:

1. Place the nuts in the jar of a food processor and pulse until finely ground. Do not overdo it so you don't end up with nut butter.
2. Add the remaining ingredients and pulse until everything comes together, forming a dough.
3. Transfer the dough to the counter and pat it into a disc. Wrap with plastic and refrigerate for 1 hour (or up to 24h).
4. Press the chilled dough into a 9-inch pie dish. Using a fork, poke several holes all over the dough. Cover with plastic and place it in the freezer for 30 minutes.
5. Preheat oven to 375 degrees F. Bake the crust for 12 to 15 minutes, or until golden brown. Cool to room temperature before filling.

Making the filling and topping:

1. Using a hand mixer, beat the egg yolks in a bowl, until pale and fluffy.
2. Reserve 3 tablespoons of sweet condensed milk (to use later, in the whipped topping). Add the remaining sweet condensed milk and the passion fruit pulp to the bowl with the yolks. Beat until well mixed.
3. Pour the filling into the cooled crust.
4. Bake until the edges are set but the center still jiggles slightly when you gently shake the pie dish, about 15 to 20 minutes.
5. Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate until set and cold, at least 3 hours (or up to 24 hours).
6. When ready to serve, make the whipped cream. Combine the heavy cream, reserved sweet condensed milk and vanilla extract in a bowl. Using a hand mixer, whip until stiff peaks form.
7. Spread or pipe the whipped cream over the pie. You can then garnish with fresh passion fruit pulp and seeds, if desired.
8. Serve immediately or refrigerate for up to 1 hour.