March 09, 2018
Desserts, Fruit, Passion Fruit,
Carribbean, Freezer (OAMC), Entertaining, Ladies Luncheon, Mother's Day, Food Processor, Freezer, Stove Top, Vegetarian, Gelatin/Jello, Pies more
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"Recipe source: Bon Appetit (February 1987)
4 hour freezing time is included in cooking time."
To make the crust: preheat oven to 350 degrees F.
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.
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.
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.
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