This pie is bursting with bright passion fruit flavor and comes together with just a few ingredients. There’s no need to fuss with baking the filling—just chill and enjoy. The creamy texture and tangy kick make it an unforgettable treat. It also keeps well in the fridge and can be made ahead, making it as practical as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
For the filling:
Sweetened condensed milk
Passion fruit pulp (fresh or frozen, strained if needed)
Egg yolks
Lime juice (optional, for extra tartness)
Vanilla extract (optional)
For the topping:
Whipped cream or whipped topping
Passion fruit pulp or seeds (for garnish, optional)
Directions
Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into a 9-inch pie dish to form a crust.
Bake the crust for 8–10 minutes until lightly golden. Let cool while preparing the filling.
In a mixing bowl, whisk together the sweetened condensed milk, passion fruit pulp, egg yolks, and lime juice (if using) until smooth and creamy.
Pour the filling into the cooled crust and smooth the top.
Bake the pie for 15–18 minutes, just until the edges are set and the center is slightly jiggly.
Let the pie cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
Before serving, top with whipped cream and optional passion fruit pulp or seeds for garnish.
Servings and timing
This recipe yields 8 slices. Prep time: 15 minutes Bake time: 25–28 minutes (including crust) Chill time: 4 hours Total time: About 4 hours 45 minutes
Variations
No-bake version: Use a store-bought crust and a gelatin-based filling that sets in the fridge.
Meringue topping: Swap whipped cream for a toasted meringue topping for a classic twist.
Coconut crust: Use crushed coconut cookies or add shredded coconut to the graham crust.
Mini pies: Make individual servings using mini tart pans or muffin tins.
Extra citrus: Add a bit more lime or lemon juice to amplify the tang.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. Freezing is also an option—wrap the pie tightly and freeze for up to 2 months. Thaw in the refrigerator before serving. Do not reheat this pie, as it’s meant to be served cold or chilled.
FAQs
Can I use bottled passion fruit juice?
Yes, but choose 100% passion fruit juice or concentrate without added sugar or flavors for the best taste.
What is the texture of the filling?
It’s smooth, creamy, and slightly firm once chilled—similar to key lime pie.
Can I skip baking the filling?
If you don’t want to use eggs, look for a no-bake variation using cream cheese or gelatin to set the filling.
What’s the best way to strain passion fruit pulp?
Use a fine mesh strainer to remove seeds while preserving the juice and pulp.
Can I use a different crust?
Yes, a shortbread, vanilla wafer, or even a chocolate cookie crust works beautifully.
Is this pie very tart?
It has a bright, tangy flavor but is balanced by the sweetness of the condensed milk and the cream topping.
Can I make this ahead of time?
Yes, this pie is perfect for making a day in advance and storing chilled until ready to serve.
What can I use instead of whipped cream?
Use whipped coconut cream for a dairy-free topping or serve plain for a lighter option.
Can I use frozen passion fruit pulp?
Yes, frozen pulp works great—just thaw it completely before using.
How can I garnish this pie?
Top with fresh whipped cream, passion fruit seeds, lime zest, or even toasted coconut for a tropical finish.
Conclusion
Passion Fruit Cream Pie is a refreshing, creamy dessert that brings a taste of the tropics to your table. With its buttery crust, silky passion fruit filling, and airy whipped topping, it’s as beautiful as it is delicious. Easy to make and impossible to forget, this pie is a must-try for fruit dessert lovers everywhere.
Passion Fruit Cream Pie is a vibrant, tropical dessert with a smooth and tangy passion fruit filling set in a buttery graham cracker crust. Topped with whipped cream, this pie is refreshing, easy to make, and perfect for any occasion.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the filling:
1 can (14 oz) sweetened condensed milk
1/2 cup passion fruit pulp (fresh, frozen, or bottled, strained if needed)
3 large egg yolks
1 tbsp lime juice (optional)
1/2 tsp vanilla extract (optional)
For the topping:
1 cup whipped cream or whipped topping
1 tbsp passion fruit pulp or seeds (for garnish, optional)
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish to form a crust.
Bake the crust for 8–10 minutes until lightly golden. Let cool slightly.
In another bowl, whisk together sweetened condensed milk, passion fruit pulp, egg yolks, lime juice (if using), and vanilla extract until smooth and creamy.
Pour the filling into the cooled crust and smooth the top.
Bake for 15–18 minutes, or until the edges are set and the center is slightly jiggly.
Cool the pie to room temperature, then refrigerate for at least 4 hours or until fully chilled.
Top with whipped cream and garnish with additional passion fruit pulp or seeds if desired before serving.
Notes
Use frozen or bottled passion fruit pulp if fresh is unavailable—just ensure it’s unsweetened.Strain pulp to remove seeds for a smoother filling.Don’t overbake—the center should still jiggle slightly when done.Make up to 2 days in advance for easy entertaining.Try a coconut cookie crust or meringue topping for variations.
