This Passion Fruit Pie combines the tangy and exotic flavors of passion fruit with a creamy filling and a crisp buttery biscuit base, all topped with a glossy Italian meringue. The vibrant taste of passion fruit makes this pie refreshingly suitable for warm weather and special occasions, providing a burst of tropical flavor that is both delightful and memorable.
Why You’ll Love This:
The pie’s irresistible combination of sweet and tart flavors is perfectly balanced by the velvety texture of the condensed milk and the smoothness of the Italian meringue. The passion fruit’s unique flavor profile brings a bright and zesty contrast to the sweet meringue, making each bite a perfect harmony of flavors. Moreover, this recipe is versatile; you can easily substitute the passion fruit with other fruit pulps like lemon, mango, or raspberry, adapting the dessert to what’s in season or to your flavor preferences.
Perfect Occasion:
This Passion Fruit Pie is an excellent choice for summer barbecues, garden parties, or any festive occasion that calls for a standout dessert. It’s also perfect for holiday celebrations or as a special treat to brighten up the colder months with a taste of the tropics. Serve it at family gatherings or bring it to potlucks and watch it disappear quickly!
Decoration Tips:
For a stunning presentation, pipe the Italian meringue in decorative swirls or peaks across the top of the pie before lightly toasting it with a kitchen torch. Garnish with fresh passion fruit seeds or a few edible flowers for a pop of color and an elegant touch. A light dusting of powdered sugar or coconut flakes can also enhance the tropical vibe.
Ingredients:
- Base:
- 300 grams of butter cookies, crushed
- 130 grams of unsalted butter, melted
- Filling:
- 800 grams of sweetened condensed milk
- 150 ml of passion fruit pulp
- 3 egg yolks
- Italian Meringue:
- 90 grams of egg whites, room temperature
- 90 grams of water
- 180 grams of granulated sugar
Instructions:
- Preheat your oven to 180°C (356°F). Combine the crushed cookies with melted butter, press into a 26 cm pie mold to form the base, and bake for 10 minutes.
- For the filling, whisk together the condensed milk, passion fruit pulp, and egg yolks until smooth. Pour over the pre-baked base, then return to the oven for about 15 minutes or until the filling is set.
- For the Italian meringue, combine water and granulated sugar in a saucepan over medium heat, bringing it to 120°C (248°F) to create a syrup.
- Meanwhile, whip the egg whites until firm peaks form. Gradually pour the hot syrup into the egg whites while continuing to beat, until glossy and stiff.
- Spread or pipe the meringue over the cooled pie filling. Use a kitchen torch to gently toast the meringue until golden.
- Chill the pie in the refrigerator before serving to allow the flavors to meld and the filling to firm up.
Enjoy this luscious Passion Fruit Pie, where each slice offers a refreshing taste of the tropics, paired with a silky, sweet meringue topping!
