Passion Fruit Pie

Pie crust

1. Follow the recipe for my foolproof all butter flaky pie crust to make 1 pie crust. The linked recipe is for 2 crusts, so you can either halve it to make 1, or make 2 and freeze the extra portion.
2. Roll out the dough and line a 9 inch deep pie dish with the pie crust according to the recipe. Take care not to stretch the dough to fit the pan. Instead gently lift and guide the dough to fit the corners and edges of the pie dish.
3. Follow the recipe to trim the edges and roll the excess dough and create the pie crust. Flute or crimp the edge according to your preferences and let the pie crust chill in the fridge for at least 30 minutes.
4. Preheat the oven to 350°F / 180°C while the crust is chilling and place the oven rack in the lower third of the oven, along with a half sheet pan on the rack to preheat with the oven. The sheet pan should heat in the oven for about 30 minutes, so that it's nice and hot.
5. Line the inside of the pie dish with aluminum foil (dull side touching the crust). Make sure the foil is flush against the dough. Use two pieces and overlap them so that the whole crust surface is covered well.
6. Fill the lined pie crust with rice or sugar (to use as pie weights), and bake in the oven for 50 – 60 minutes. The edges will be a light blonde color.
7. Remove from the oven and then carefully remove the foil with the rice or sugar. Prick the bottom of the crust with a fork and return it to the oven without the pie weights.
8. Bake for about 10 minutes until the crust starts to turn golden in color.
9. While baking, whisk the egg or egg white to use as egg wash.
10. Remove the pie crust from the oven and quickly brush the inside of the crust with the egg wash. Make sure the egg wash coats the whole surface and the crust edge.
11. Return the pie plate to the oven and bake for a further 5 minutes until the crust turns a shiny golden brown.
12. Remove from the oven and let it cool to room temperature.

Separating the eggs

1. Separating the egg yolks from egg whites – It'll be easier to separate the eggs if they are cold. It's important to take care when separating the egg yolks from the whites because the egg whites can be used to make the meringue topping (if you’re making it).
2. Carefully separate the egg whites, making sure not to contaminate the egg whites with ANY egg yolk. Place 4 of the egg whites in a clean, dry container with an airtight lid (with no traces of fat).
3. Place the egg whites in the fridge until you need them. Place all the egg yolks in another bowl.

Passion fruit curd filling

1. Measuring the passion fruit pulp - If you’re using fresh passion fruit, split the fruits in half and remove the pulp. Pass the pulp through a sieve to separate the seeds. You may need to use a spoon to press the pulp through to separate it from the seeds. Then measure the amount you need for the recipe.
2. Mixing the ingredients – In a saucepan, place the sugar, salt, and cornstarch. Whisk together to combine well.
3. Add the egg yolks and whisk until the mixture is smooth and a little pale in color.
4. Next, stir in the passion fruit pulp and lime juice. Finally add the butter.
5. Cooking the filling - Heat the egg yolk mixture on medium-high heat while continuously whisking. When the butter has melted, lower the heat to medium. Keep heating the mixture while whisking, making sure to reach the corners to prevent the egg yolks from scrambling.
6. While whisking, take short breaks to check if the mixture is bubbling. When the mixture starts to bubble, that means the filling is hot enough and is boiling. This usually takes me 5 – 7 minutes, but the time will vary depending on your pot and stove.
7. Lower the heat to medium low, and keep cooking the mixture while whisking for a further 3 – 5 minutes, until the passion fruit filling is thick.
8. Remove from the heat and pass the filling through a sieve.
9. Let the mixture cool slightly, but it should still be warm when filling the pie crust.
10. Whisk the warm passion fruit filling really well with a whisk, or a stick blender (which is what I prefer).
11. Fill the pie crust - Pour the mixture into the cooled pie crust and spread it evenly. Make sure the surface is as smooth as possible. Cover the filling with plastic wrap, making sure it's touching the whole surface of the filling.
12. Chill in the fridge until it sets and is chilled – at least 6 hours, preferably overnight.

Topping (optional)

Whipped cream topping

1. Make sure the heavy cream is refrigerated and chilled well. For best results, I recommend chilling the bowl that you'll be whipping the cream in as well.
2. In another small bowl, place the sugar, instant clear jel (or instant vanilla pudding powder), and salt. Whisk to combine. This is really important for instant clearjel, because dispersing this through the sugar will help prevent clumping.
3. In the mixer bowl, add the chilled heavy cream, and attach the whisk attachment.
4. While running the mixer on medium high speed, stream the sugar mixture into the whipped cream. Avoid dumping it all in in one go.
5. Once the sugar mixture is added, reduce the speed to medium and add the vanilla extract.
6. Whip the cream until you have soft peaks. Then remove the whisk and bowl from the stand, and manually whisk the whipped cream until you have medium peaks. This is where the peak will hold its shape but the tip is just drooping a little bit (between soft and stiff peaks stage).
7. You can also whisk until you come to this stage in your stand mixer, but whisking by hand for such a small amount will give you better control and prevent over-whisking and getting grainy whipped cream.

Meringue topping

1. Follow the recipe for the meringue topping in my lemon meringue pie recipe.
2. The meringue topping will be best served within a few hours. It can last in the fridge overnight, but there might be a little weeping.
3. Caramelize the meringue just before serving.