Easy passion fruit pie {with cookie crumb crust}

This creamy passion fruit pie recipe is so easy and quick to make. I used a simple sweet cracker or cookie crumb crust. The filling is made with pure passion fruit juice, egg yolks and condensed milk. Serve it topped with whipped cream and fresh passion fruit pulp.

Passion fruits, called maracuya in Spanish, and also known as lilikoi in Hawaii, are one of my all time favorite fruits. I love using them in desserts, in cocktails and even in savory dishes. There’s something so irresistible about that tangy sweetness that makes my mouth water just thinking about it.  

This recipe is based off the classic key lime pie, it follows the same formula and same ingredient proportions. The main replacement is to use pure unsweetened passion fruit juice instead of the key lime juice.  I don’t recommend buying what is usually labeled as passion fruit juice at most grocery stores. The ingredients usually include grape juice and other fruits. The flavor of that type of juice doesn’t compare to that intense flavor you want in this dessert.

Using frozen passion fruit pulp concentrate

If like me, you don’t usually have access to fresh passion fruits to make your own freshly made juice. Or the fresh fruit is ridiculously expensive, then the second-best option is to use frozen pure passion fruit pulp. This is sold in the freezer section of most Latin grocery stores.

You can also buy bottles of fresh passion fruit puree online. You can also sometimes find passion fruit juice, with less additives, in Asian grocery stores.

I will also usually buy at least 1 or 2 fresh passion fruits, if I can find them. I use the fresh pulp, including seeds, to top the pie before serving. I also recommend serving the pie with whipped cream.

You can also make a meringue topping using the egg whites, which are not used in the filling. But personally, I prefer the fresher flavor of the whipped cream with the passion fruit pie – plus, it much easier and faster to make.

Sweet cracker or cookie crumb pie crust

For the cookie crumb crust you can use any type of sweet crackers or cookies. I’ve made this pie with both the classic Graham crackers and the traditional galleta Maria cookies. Maria crackers or cookies are popular in Latin America and are used in many desserts, including pies crusts.

I tested both crusts on my friends and most Americans (including my kids) that grew up with Graham crackers had a slight preference for that version, while my Latin and European friends preferred the galleta Maria version. But overall, they liked both variations and loved the passion fruit filling. If you want to try the Maria cookies you can find them at the same Latin stores that sell the frozen passion fruit pure.

If you are looking for a more classic tart style dessert, I do have a recipe for passion fruit tart that uses a traditional French style tart dough and has a richer custard filling.

Easy passion fruit pie {with cookie crumb crust}

Easy recipe for a creamy passion fruit pie made with a cookie crumb crust. The filling is made with passion fruit juice, egg yolks, and condensed milk. Served with whipped cream and fresh passion fruit pulp.

4.95 from 40 votes

Print Pin Your Questions and Comments

Course: Dessert

Cuisine: American, Fusion, Latin American

Keyword: Cookie dough crust, Lilikoi, Passion fruit, Passion fruit pie

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Ingredients

For the cookie crumb crust:

• 5 ounces of sweet crackers Graham crackers or galletas Maria, 5 oz = 140 grams = 9 Graham crackers or 40 galletas Marias
• 1 stick unsalted butter, melted 1 stick =4 ounces=113 grams
• 1 tablespoon of brown sugar
• 1 pinch of salt

For the passion fruit filling:

• 4 egg yolks
• 1 14 oz can condensed milk 14oz = 400 grams
• ½ cup pure passion fruit juice unsweetened – can use the frozen concentrate pulp packs from Latin grocery stores (defrosted) , 1/2 cup = 120 ml

To serve:

• Whipped cream or make a meringue topping with the egg whites
• Fresh passion fruit pulp, seeds included from 1-2 fruits

Instructions

For the cookie crumb crust:

• Pre-heat the oven to 350F (180 C)
• Crush cookies in a blender or a food processor.
  
• Another option is to put them in a plastic ziploc bag and crush them using a rolling pin.
  
• Mix the crushed cookies with the melted butter, brown sugar, and a pinch of salt.
  
• Use your fingers to spread this mixture in a 9-inch pie plate or tart mold (if you want to unmold it). The cookie crust should line the bottom and sides of the pan. You can use the bottom of a measuring cup to help press the dough evenly.
  
• Bake the cookie crust for 10 minutes. Take it out of the oven and let it cool down completely.

Fort he passion fruit filling:

• Make sure the oven is pre-heated to 350 F(180C)
• Place the egg yolks, condensed milk, and pure passion fruit juice in a mixing bowl. Use a fork or whisk to combine the ingredients until you have a smooth mixture.
  
• Pour the filling into the mold with the previously baked (and cooled down) cookie crust
• Bake the pie for 12-15 minutes or until set. It should be similar to a jiggly gelatin. Don’t overbake, it will solidify when it refrigerates.
  
• Let the passion fruit pie cool down at room temperature for 30 minutes and then in the refrigerator for 2 hours before serving.
• Serve the passion fruit tart with whipped cream (or meringue) and fresh passion fruit pulp.
  

Step by step photo preparation for the passion fruit pie: