Passion Fruit Pie
User Reviews
5
Passion Fruit Pie
Description
This Passion Fruit Pie begins with a graham cracker crust made by finely processing graham crackers and combining them with melted butter, then baking to a crisp base. The filling blends sweetened condensed milk with egg yolks, sour cream, and freshly defrosted passion fruit puree to create a smooth custard with a balanced tartness. After pouring into the crust, the filling is baked slightly to thicken without overcooking. Once cooled, the pie requires chilling for at least four hours—preferably longer—to develop flavor and set properly. The topping consists of a lightly sweetened whipped cream and optional garnishes like toasted coconut or fresh lime zest for added texture and brightness. This pie suits make-ahead preparation and can be served as a refreshing dessert emphasizing tropical fruit flavors.
Ingredients
Graham Cracker Crust:
- 12 graham cracker sheets
- 6 Tablespoons butter melted, salted
Passionfruit Filling:
- (2) ounce cans sweetened condensed milk
- 2 large egg yolk
- 1/2 cup sour cream regular, full-fat)
- 3/4 cup passion fruit puree see notes
Sweetened Whipped Cream:
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
Garnish (optional):
- toasted coconut fresh lime zest
- lime zest fresh lime zest
Instructions
- Start by defrosting the frozen passion fruit pulp. I do this by running it under warm water or letting it defrost naturally at room temperature. Once it is completely defrosted, measure out 3/4 cup of the pulp mixture, which will be the texture of a thin smoothie.
Graham Cracker Crust:
- Preheat oven to 350 degrees. In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter.
- Press firmly into a 9-inch pie pan, using the back of a measuring cup or small glass. Bake at 350 degrees for 8 minutes. Set aside to cool.
Passion Fruit Cream Filling:
- In a medium bowl, whisk together sweetened condensed milk, egg yolks, passion fruit, and sour cream. Pour into the graham cracker crust and return to the oven to bake for 10 minutes.
- Remove from the oven. Let it CHILL. It is important to allow it time to chill in the refrigerator because this allows it to set up. It needs at least 4 hours before slicing the pie. I prefer to chill it for at least 6-8 hours or overnight.
- When ready to serve, whip the heavy cream and powdered sugar until soft peaks form. If you are piping the whipped cream, whip a little longer for stiffer peaks. Pipe or spread on the pie. Refrigerate until ready to serve. May top with coconut flakes or fresh lime zest for more tang.
Notes
- The pie needs to chill for at least 4 to 5 hours, ideally 6 to 8 hours, to fully set and develop flavor.
- Frozen passion fruit pulp is preferred; if using frozen chunks, puree to a liquid consistency before measuring.
- A ready-made graham cracker crust can be used as a convenient alternative to baking the crust from scratch.
- Defrost the passion fruit pulp by running under warm water or letting it thaw naturally before measuring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 238mg | 10% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1309IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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