Imagine a slice of pie that’s a tropical vacation for your taste buds! Picture the goodness of key lime or lemon cream pie, but with the exotic twist of passion fruit. It’s not just good; it’s insanely GOOD!! This Creamy Passion Fruit Pie, with its graham cracker crust, velvety passion fruit custard filling, and billowy sweet whipped cream on top, is like a little slice of Hawaii on your plate.
Passion Fruit Pie
Ingredients
*Graham Cracker Crust:*
- 12 sheets of Graham Crackers
- 6 tablespoons melted Salted Butter
*Passionfruit Filling:*
- 2 14-ounce cans Sweetened Condensed Milk
- 2 large Egg Yolks
- 1/2 cup Sour Cream regular, full-fat
- 3/4 cup Passion Fruit Puree*
*Sweetened Whipped Cream:*
- 1 1/2 cups Heavy Cream
- 1/3 cup Powdered Sugar
*Garnish (optional):*
- Toasted Coconut
- Fresh Lime Zest
Instructions
- *Defrost Passion Fruit Pulp:* Run it under warm water or let it defrost naturally until it turns into a smoothie-like texture. Measure out 3/4 cup of the pulp mixture.
*Graham Cracker Crust:*
- Preheat the oven to 350 degrees. Pulse graham crackers in a food processor until fine crumbs. Mix in melted butter. If you don’t have a food processor, crush graham crackers in a Ziploc bag and stir in melted butter. Press into a 9-inch pie pan and bake for 8 minutes. Let it cool.
*Passion Fruit Cream Filling:*
- Whisk together sweetened condensed milk, egg yolks, passion fruit, and sour cream. Pour into the crust and bake for 10 minutes.
- Chill in the refrigerator for at least 4-6 hours, or overnight.
- When ready to serve, whip heavy cream and powdered sugar until soft peaks form. Pipe or spread on the pie. Top with coconut flakes or fresh lime zest if desired.
Notes
– Use frozen Passion Fruit Pulp (Goya brand) defrosted under warm water.
*FAQ about Creamy Lilikoi Pie:*
- *How long does it take to make?* It’s easy but needs 4-5 hours of chilling time.
- *Can I use frozen Passion Fruit chunks?* Puree until liquidy.
- *Can I use a store-bought crust?* Absolutely, just be ready for extra filling.