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Passion Fruit Cream Pie Recipe

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4.2 from 61 reviews

This luscious Passion Fruit Cream Pie features a crunchy Brazil nut crust, a smooth and tangy passion fruit filling, and a light, fluffy whipped cream topping. Balanced sweetness from condensed milk complements the tropical passion fruit pulp, making it a perfect refreshing dessert for any occasion.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Ingredients

Brazil Nut Crust:

  • 2 1/2 cups Brazil nuts
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Passion Fruit Filling:

  • 5 large egg yolks
  • 2 (14-ounce) cans sweetened condensed milk, divided
  • 1 cup passion fruit pulp, without seeds

Whipped Cream Topping:

  • 1 cup heavy cream, cold
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons reserved sweetened condensed milk (from filling)

Instructions

  1. Make the crust: Place Brazil nuts in a food processor and pulse until finely ground without overprocessing to avoid nut butter formation. Add softened butter, sugar, and salt, then pulse to combine into a dough.
  2. Chill the dough: Transfer dough to the counter, form into a disc, wrap with plastic wrap, and refrigerate for 1 hour or up to 24 hours for better firmness.
  3. Prepare crust for baking: Press chilled dough evenly into a 9-inch pie dish, poke holes throughout with a fork, cover with plastic wrap, and freeze for 30 minutes to prevent shrinking during baking.
  4. Bake the crust: Preheat oven to 375°F (190°C). Bake crust for 12-15 minutes until golden brown. Remove and cool to room temperature.
  5. Prepare the filling: Using a hand mixer, beat egg yolks until pale and fluffy. Set aside 3 tablespoons of condensed milk for the topping; add remaining condensed milk and passion fruit pulp to the yolks. Beat until well combined.
  6. Bake the filled pie: Pour filling into cooled crust, bake at 375°F (190°C) for 15-20 minutes, until edges are set but center jiggles slightly.
  7. Cool the pie: Remove from oven, cool completely on a wire rack, then cover and refrigerate for at least 3 hours or up to 24 hours to set.
  8. Make whipped cream topping: Combine cold heavy cream, reserved condensed milk, and vanilla extract in a bowl. Whip with a hand mixer until stiff peaks form.
  9. Assemble and serve: Spread or pipe whipped cream over chilled pie. Optionally garnish with fresh passion fruit pulp and seeds. Serve immediately or refrigerate up to 1 hour before serving.

Notes

  • Freezing the crust before baking helps prevent shrinkage.
  • Do not overprocess nuts to avoid turning them into butter.
  • Pie filling should jiggle slightly in the center when done to ensure creamy texture.
  • Use fresh or good-quality frozen passion fruit pulp without seeds for best flavor.
  • Whipped cream topping is sweetened with reserved condensed milk for added richness.
  • Pie can be refrigerated up to 24 hours after baking to fully set before serving.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Brazilian

Find it online: https://allyumcooks.com/passion-fruit-cream-pie-recipe/