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.
Course Dessert
Cuisine American, Fusion, Latin American
Keyword Cookie dough crust, Lilikoi, Passion fruit, Passion fruit pie
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8
Ingredients
For the cookie crumb crust:
5ouncesof sweet crackersGraham crackers or galletas Maria, 5 oz = 140 grams = 9 Graham crackers or 40 galletas Marias
½cuppure passion fruit juiceunsweetened – can use the frozen concentrate pulp packs from Latin grocery stores (defrosted) , 1/2 cup = 120 ml
To serve:
Whipped creamor make a meringue topping with the egg whites
Fresh passion fruit pulp, seeds includedfrom 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.