Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
