Passion Fruit Pie Recipes

Steps:

• Crust:Preheat oven to 350 degrees.
• Pulse crackers in a food processor until finely ground. Pulse in butter and granulated sugar until combined. Firmly press into bottom and up sides of a 9-inch pie dish. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool completely.
• Filling:Reduce oven temperature to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, and passion-fruit puree. Pour filling into crust.
• Bake until center is set but still quivers when pie dish is nudged, 15 to 17 minutes. Transfer to a wire rack; let cool completely.
• Meringue Topping:Add topping shortly before serving. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy. Increase speed to high and gradually add both sugars and salt, beating until stiff peaks form, 5 to 7 minutes. Pipe or spread meringue on pie, making sure it touches the crust all around. Lightly brown meringue with a kitchen torch.

Steps:

• For crust: Preheat oven to 350ºF. Combine crumbs, butter and sugar in medium bowl. Press mixture into bottom and up sides of 9 inch pie pan. Bake until set, about 8 minutes. Cool.
• Filling: If using fresh passion fruit, cut in half and scoop out pulp. Blend gently in food processor until seeds separate from pulp but do not crush seeds. Strain puree.
• Put 3/4 cup puree in heavy medium saucepan. Mix in yolks, 1/2 cup sugar, gelatin and salt. Stir constantly over low heat until sugar and gelatin are dissolved and it has thickened so your finger drawn across the back of the spoon leaves a trail, about 3-4 minutes. Do not boil.
• Strain puree/egg mixture into a medium bowl and cool stirring occasionally.
• Using electric mixer, beat egg whites and cream of tartar into soft peaks. Add remaining 1/2 cup sugar slowly and continue beating until stiff but not dry.
• Fold whites into fruit puree.
• Whip cream in another bowl and fold into fruit mixture. Fold in citron is using.
• Spoon filling into crust, cover with plastic and freeze at least 4 hours. (Can be prepared up to three days ahead).
• Let pie stand at room temperature 30 minutes before serving.
• Garnish with candied violets or shaved chocolate, if desired.

Steps:

• For the haupia layer: Whisk to combine the coconut milk, whole milk, cornstarch, vanilla and sugar in a medium saucepot. Place the pot over medium heat and continue whisking the mixture slowly as the liquid starts to thicken. Once you notice that the liquid is starting to thicken, adjust the heat to low and continue to whisk until the mixture is completely thickened and the texture looks smooth and shiny, about 3 minutes.
• Place the pie crust on a plate or baking sheet. Using a small heatproof rubber spatula, pour and scrape the mixture into the pie crust, spreading the mixture out as evenly as possible. Place the plate with the pie into the refrigerator and chill until set, about 30 minutes.
• For the passion fruit layer: Combine the passion fruit puree and whole milk in a medium saucepot. Sprinkle the gelatin on top of the liquid and whisk gently to combine. Let this mixture sit for 2 minutes.
• Place the pot on the stove on medium heat. Once the mixture starts to warm up, add the sour cream, sugar and gelatin and gently whisk until the sugar and gelatin are completely dissolved. Do not let this mixture boil and do not whisk too much which will produce unwanted foam and bubbles.
• Place the entire pot into an ice bath. Using a small rubber spatula, gently stir as the liquid cools. Once the mixture is at room temperature, strain it into a small bowl using a fine mesh strainer to remove excess air bubbles. Pour this over the haupia layer and place in the refrigerator. Chill for at least 4 hours or up to overnight before cutting.
• For the garnish: Whisk the heavy cream in a large bowl to stiff peaks. Use a warm knife to cut the pie and serve with the whipped cream and fresh berries.