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+ servings
Maracuya or passion fruit pie

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.
Course Dessert
Cuisine American, Fusion, Latin American
Keyword Cookie dough crust, Lilikoi, Passion fruit, Passion fruit pie
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8


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


For the cookie crumb crust:

  • Pre-heat the oven to 350F (180 C)
  • Crush cookies in a blender or a food processor.
    You can also use a blender or food processor to crush the cookies
  • Another option is to put them in a plastic ziploc bag and crush them using a rolling pin.
    You can use a rolling pin to crush the cookies for the pie crust
  • Mix the crushed cookies with the melted butter, brown sugar, and a pinch of salt.
    Mix the crushed cookies with melted butter
  • 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.
    Cookie crumb crust for pie
  • 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.
    Mix the passion fruit juice with the egg yolks and condensed milk
  • 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.
    Bake the passion fruit pie
  • 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.
    Passion fruit pie recipe using cookie crumb crust