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Get the Recipe: Passionfruit Cream Pie

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Ingredients

For the Shortbread Pie Crust

  • 1 3/4 cups shortbread cookie crumbs, (see baker's notes)
  • 3 tablespoons granulated sugar
  • a pinch of salt
  • 5 tablespoons unsalted butter, , melted and cooled

For the Passionfruit Cream Filling

  • 4 large egg yolks
  • 1 can, (14 oz.) sweetened condensed milk
  • 1/2 cup plus 2 tablespoons passionfruit puree, (see baker's notes)
  • 1 1/2 cups heavy whipping cream, , cold
  • 2 tablespoons granulated sugar

Instructions
 

For the Shortbread Pie Crust

  • Preheat the oven to 350 (F) and prepare your pie pan by spraying liberally with cooking spray.
  • In a small bowl, whisk together 1 3/4 cups shortbread cookie crumbs, 3 tablespoons white sugar, and a pinch of salt. When the ingredients are combined thoroughly, slowly pour in 5 tablespoons melted butter and toss with a rubber spatula, tossing until well combined. The mixture should start to form larger crumbs. Using your fingers and/or the back of your hand to press the crumbs up the sides and onto the bottom of the pie plate, creating an even layer.
  • Bake in the preheated oven for 10 minutes, or until the crust is lightly browned. When the crust is lightly browned, remove from the oven and let cool on a wire rack. Set aside and make the passionfruit cream filling — be sure you leave the oven on.

For the Passionfruit Cream Filling

  • In a medium bowl, whisk together 4 large egg yolks until pale. Slowly stream in 1 can (14 oz.) sweetened condensed milk as you continue to whisk the mixture.
  • Once the sweetened condensed milk is fully incorporated into the egg yolks, continue whisking and slowly stream in 1/2 cup plus 2 tablespoons passionfruit puree. Continue whisking until the mixture is an even, yellow color.
  • Once the mixture is an even color, carefully pour the mixture into the cooled pie crust. Bake the pie in the preheated oven for 12 to 15 minutes, or until the center of the pie is set but the outsides are still jiggly. Be careful not to over bake the pie!  It's okay for the pie to still be jiggly.
  • Once the pie has finished baking, let cool on a wire rack for 30 to 45 minutes, or until slightly warmer than room temperature. Cover with plastic wrap and freeze the pie for at least 1 hour, or until it has chilled completely.
  • Once the pie has finished chilling and you're ready to serve, make the cream topping. In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 1 1/2 cups cold heavy cream and 2 tablespoons granulated sugar. Whisk on medium speed until soft peaks form, about 2 to 3 minutes. Spoon over cooled pie and serve immediately.

Notes

Adapted from Provecho Peru
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