Passon Fruit Pie

60m
Prep Time
20m
Cook Time
1h 20m
Ready In

Recipe: #21274

October 11, 2015



"Recipe source: Bon Appetit (February 1987) This has to freeze for at least 4 hours (not in prep time)"

Original is 8 servings
  • FOR THE CRUST
  • FOR THE FILLING

Nutritional

  • Serving Size: 1 (261.1 g)
  • Calories 336.7
  • Total Fat - 12.6 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 132.6 mg
  • Sodium - 279.4 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 0 g
  • Sugars - 36.5 g
  • Protein - 4.4 g
  • Calcium - 28 mg
  • Iron - 0.6 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

To make the crust: preheat oven to 350 degrees F. In a bowl combine the crust ingredients and then press the mixture on the bottom and up the sides of a 9-inch pie dish. Bake until set (8-10 minutes). Let cool.

Step 2

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

Step 3

With an electric mixer beat the egg whites and cream of tartar to soft peaks. Gradually add remaining sugar (1/2 cup) and beat until stiff peaks form but not dry. Fold into passion fruit mixture.

Step 4

Whip cream to soft peaks in another bowl; fold into filling. Fold in citron, if using. Spoon filling into crust.

Step 5

Cover with plastic and freeze for at least 4 hours or up to 3 days.

Step 6

Let pie stand at room temperature for 30 minutes before serving.

Tips


No special items needed.

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