Passionfruit Pie (Pie de Maracuyá)
This South American passionfruit pie recipe features a rich, creamy passionfruit custard baked into a spiced Biscoff cookie crust and topped with fluffy whipped cream. It's an easy, no-fuss dessert with the perfect balance of tangy and sweet.
Ingredients
Crust
- 1 Biscoff Cookie Crust (or other crumb crust)
Key Lime Pie
- 28 oz Sweetened Condensed Milk (795g)
- ⅔ cup Passionfruit Puree (160mL)
- 5 Egg Yolks
- ¼ tsp Salt
Whipped Cream
- 1½ cups Heavy Whipping Cream (355mL)
- ¼ cup Powdered Sugar, sifted (30g)
- ½ tsp Vanilla Extract
Instructions
Make the Pink Grapefruit Pie
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, combine the sweetened condensed milk, salt, and egg yolks. Mix until fully combined.
- Add the passionfruit puree, and once again mix until fully combined.
- Pour the filling into your prepared Biscoff cookie crust.
- Bake for 25 to 30 minutes, or until very tiny cracks begin to appear around the edges of the pie.
- Chill the pie for at least 3 hours in the refrigerator so the filling can fully set before serving.
Finish with Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled passionfruit pie using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
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