Desserts
Passion Fruit Pie with a Cookie Crust
Passion fruit pie with a crunchy cookie crust and a creamy filling of pulp, condensed milk and egg. Baked, chilled and served cold.
- Total time
- 220 min
- Servings
- 8
- Difficulty
- Medium
- Cuisine
- Colombian
Ingredients
For the crust
For the filling
To decorate (optional)
Method
Mix the crackers with the butter
Crush the crackers into a fine crumb and mix with the melted butter in a bowl, until the mixture looks like wet sand and holds together when pressed.
Shape and bake the crust
Preheat the oven to 356°F (180°C). Press the mixture into the bottom and sides of a 23 cm (9-inch) pie pan, using the bottom of a glass to pack it evenly. Bake for 10 minutes and let cool.
Prepare the pulp
Cut open the passion fruits, scoop out the pulp and push it through a strainer with a spoon to separate the seeds, until you have 400 g. Set aside 2 tablespoons of pulp with seeds for decorating.
Mix the filling
In a bowl, whisk together the strained pulp, condensed milk, eggs and lemon zest by hand, just until combined. Overmixing adds air and can crack the surface.
Fill the crust
With the crust already cool, pour in the filling carefully up to the edge and smooth the surface with a spatula.
Bake the pie
Bake at 356°F (180°C) for 30 to 35 minutes, until the edges are set and the center jiggles slightly. If measuring, the center should reach 160°F (71°C).
Cool and refrigerate
Let the pie cool for 30 minutes on a wire rack, then refrigerate it, covered, for at least 2 hours (4 is better). Refrigerate it within 2 hours of taking it out of the oven.
Decorate and serve very cold
Whip the cream until it forms soft peaks. Decorate with the cream and the reserved pulp. For a clean cut, run the knife under hot water and dry it between slices.
The step photos are illustrative.
Notes
Tips
- The center should jiggle slightly when it comes out of the oven: it keeps setting as it cools.
- Strain the pulp well: seeds in the filling make it grainy.
- Press the crust firmly and bake it before filling so it stays crisp.
- Serve it very cold; at room temperature the filling softens.
Substitutions
- No fresh passion fruit: frozen pulp, thawed and with no added sugar.
- Any sweet, crunchy cookie works for the crust, same weight.
- No heavy cream: serve it with just the pulp on top.
Storage
Since it contains egg, refrigerate it within 2 hours of taking it out of the oven. Covered, it keeps for up to 3 days in the fridge. Freezing the whole pie isn't recommended: the filling's texture changes.
Sources: USDA FSIS, minimum safe temperatures (egg dishes: 160°F/71°C); USDA FSIS, leftovers and food safety.
Nutrition facts
1 slice (1/8 of the pie, no topping)
- Protein
- 9 g
- Carbohydrates
- 53 g
- Fat
- 20 g
- Saturated fat
- 11 g
- Fiber
- 1 g
Estimated values from USDA FoodData Central, adding up the raw ingredients and dividing by 8 servings. Does not include the whipped cream or the pulp for decorating.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Passion fruit pie combines a crunchy cookie crust with a creamy, tangy filling of passion fruit pulp, condensed milk and egg. It's a very popular dessert in Colombia and other Latin American countries, made with easy-to-find ingredients.
This version is baked and then chilled in the fridge, which gives it just the right firmness to cut clean slices. The key point is not to overbake it: the center should still jiggle slightly when it comes out of the oven. It's finished with whipped cream and a bit of pulp with seeds on top.
Frequently asked questions
How long does passion fruit pie take to make?
About 70 minutes between prep and baking, plus 30 minutes cooling and at least 2 hours in the fridge. It's best made ahead.
How do I know when the pie is ready?
When it comes out, the edges are set and the center jiggles slightly. If you have a thermometer, the center should reach 160°F (71°C). It keeps setting as it cools.
Can I use frozen passion fruit pulp?
Yes. Thaw it, strain out any seeds, and make sure it has no added sugar so the filling isn't too sweet.
How long does it keep in the fridge?
Covered, up to 3 days. Refrigerate it within 2 hours of taking it out of the oven because it contains egg.
