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Passion Fruit Pie Recipe

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4.4 from 50 reviews

  • Author: Ava
  • Total Time: 6 hours 33 minutes (including chilling)
  • Yield: 8 servings

Description

This Passion Fruit Pie recipe offers a delightful tropical twist on a classic dessert with a crisp graham cracker crust, creamy passion fruit filling, and a light whipped cream topping. Perfectly balanced with the tangy flavor of passion fruit and the sweetness of condensed milk, this pie is baked to set and then chilled for a refreshingly smooth texture. Garnished with toasted coconut and fresh lime zest, it’s an irresistible treat for any occasion.

Ingredients

Graham Cracker Crust

  • 12 Graham Cracker Sheets
  • 6 Tablespoons Salted Butter (melted)

Passion Fruit Cream Filling

  • 2 (14-ounce) cans Sweetened Condensed Milk
  • 2 large Egg Yolks
  • 1/2 cup Sour Cream (regular, full-fat)
  • 3/4 cup Passion Fruit Puree (defrosted)

Whipped Cream Topping

  • 1 1/2 cups Heavy Cream
  • 1/3 cup Powdered Sugar

Garnish

  • Toasted Coconut
  • Fresh Lime Zest

Instructions

  1. Defrost Passion Fruit Puree: Begin by defrosting the frozen passion fruit pulp. You can do this by running the sealed container under warm water or letting it defrost naturally at room temperature until it reaches a thin smoothie-like consistency. Measure out 3/4 cup of the pulp for the recipe.
  2. Prepare Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the graham crackers until they become fine crumbs. Stir in the melted salted butter and pulse again to combine evenly. If you don’t have a food processor, crush the graham crackers in a large Ziploc bag using a rolling pin until fine crumbs, then mix with melted butter in a bowl.
  3. Form and Bake Crust: Press the graham cracker mixture firmly into a 9-inch pie pan using the back of a measuring cup or small glass to create an even layer. Bake the crust in the preheated oven for 8 minutes, then remove and set aside to cool.
  4. Make Passion Fruit Cream Filling: In a medium bowl, whisk together the sweetened condensed milk, egg yolks, passion fruit puree, and sour cream until smooth and well combined.
  5. Fill and Bake Pie: Pour the passion fruit cream filling into the cooled graham cracker crust, spreading it evenly. Return the pie to the oven and bake for 10 minutes until the filling is just set.
  6. Chill the Pie: Remove the pie from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours to allow the filling to set properly. For best results, chill for 6 to 8 hours or overnight.
  7. Prepare Whipped Cream Topping: Just before serving, whip the heavy cream and powdered sugar together until soft peaks form. For piping or firmer topping, whip a bit longer until stiff peaks develop.
  8. Serve the Pie: Spread or pipe the whipped cream over the chilled passion fruit pie. Garnish with toasted coconut flakes and fresh lime zest for extra flavor and presentation. Keep refrigerated until ready to serve.

Notes

  • When defrosting passion fruit puree, ensure it is fully thawed for accurate measurement and smooth texture.
  • Use full-fat sour cream and heavy cream for the richest flavor and best texture.
  • Chilling time is crucial; do not skip or shorten it as the filling needs time to set.
  • To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
  • If you can’t find passion fruit puree, substitute with passion fruit juice or nectar, but note the texture and tartness may differ.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/passion-fruit-pie-recipe/