Passion Fruit Pie

8
Servings
30m
Prep Time
4.5h
Cook Time
5h
Ready In


"Recipe source: Bon Appetit (February 1987) 4 hour freezing time is included in cooking time."

Original recipe yields 8 servings
OK
  • FOR CRUMB CRUST

Nutritional

  • Serving Size: 1 (179.6 g)
  • Calories 420
  • Total Fat - 13.5 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 134.6 mg
  • Sodium - 284.7 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 7.4 g
  • Sugars - 47.3 g
  • Protein - 5.9 g
  • Calcium - 35.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 21 mg
  • Thiamin - 0 mg

Step 1

To make the crust: preheat oven to 350 degrees F.

Step 2

Combine the first 3 ingredients (cookie crumbs - brown sugar) in a medium bowl. Press mixture into bottom and up sides of 9 inch pie pan. Bake until set (8-10 minutes). Let cool.

Step 3

To make the filling: cut passion fruit in half and scoop out pulp. Blend in food processor until pulp separates from seeds -- do not crush seeds. Strain puree. Transfer 3/4 cup puree to a saucepan and mix in the yolks. Add 1/2 cup sugar, gelatin and salt and stir over low heat until sugar and gelatin are dissolved and custard leaves path on back of spoon when finger is drawn across (3-5 minutes); do not boil. Strain into medium bowl and let cool to room temperature, stirring occasionally.

Step 4

Using an electric mixer, beat egg whites and cream of tartar to soft peaks. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Fold into filling. Fold in citron, if desired. Spoon filling into crust. Cover with plastic and freeze at least 4 hours or up to 3 days. Let pie stand at room temperature for 30 minutes before serving. Garnish with candied violets or shaved chocolate.

Tips & Variations


No special items needed.

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