Passon Fruit Pie
Recipe: #21274
October 11, 2015
Categories: Desserts, Eggs, Passion Fruit, Carribbean, Mothers Day Potluck, Oven Bake, Pies, more
"Recipe source: Bon Appetit (February 1987) This has to freeze for at least 4 hours (not in prep time)"
Ingredients
- FOR THE CRUST
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- FOR THE FILLING
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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.