Passionfruit is my absolute favorite of all flavors. You don’t usually see it in pies, but I am determined to make it a thing. A friend and I came up with this recipe and “tested” it three times. You know, for science. It’s a special twist on the traditional lemon meringue pie . A little tart, a little sweet, and the buttery, flaky crust balances it all out.
Passionfruit Meringue Pie + crust tutorial
- 1 1/4 C of all-purpose flour
- 1/2 tsp of salt
- 1 Tbsp of sugar
- 1 stick of butter
- 1/4 cup to 1/2 Cup of ice-cold water
It is very important that both the water and butter are super cold. If the butter is all melt-y, your crust will not be as flaky in the end.
- 1 Cup sugar
- 5 Tbsp cornstarch (thickener)
- 1/4 tsp salt
- 1/2 Cup milk
- 4 large egg yolks
- 1 Tbsp butter
- 1 Cup passionfruit pulp ( I used the Goya brand, found in the frozen food section of supermarket in a Hispanic neighborhood)
- 1/2 lemon
First things first. Pre-heat the oven to 400 degrees. Pre-bake the crust using some kind of blind weight, like beans, over some foil for about 15 minutes, until golden edges appear. We used a pot as a weight. Don’t knock it till you try it.
Lower the temp to 350 for baking the pie.
In a saucepan, whisk together the sugar, cornstarch, and salt. Slowly mix in the milk until the cornstarch dissolves. Mix the egg yolks in a separate bowl. Let the milk mixture come to a boil gradually.
Being careful not to cook the eggs, mix about a cup of the milk mixture into the eggs, then pour this mixture back into the saucepan. Add passionfruit pulp. Let simmer while whisking for 3 minutes. Remove from heat and add butter. Whisk with a squeeze of lemon juice to brighten it up.
- 5 large egg whites
- 1/4 tsp cream of tartar
- 1 Cup sugar
The meringue was hand-whisked. You pretty much whisk the egg whites and cream of tartar over a pot of boiling water (no direct heat!) and add the sugar gradually until you get this marshmallow-y and delicious white goop.
Take the pre-baked pie shell and fill it with the thickened passionfruit mixture. It should set pretty nicely. Smooth the meringue over the top and bake for 20 minutes, or until the meringue has a nice tan.