Guava Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the guava filling:</li><li class="ingredients-single-item">300g guava paste (pasta de guayaba)</li><li class="ingredients-single-item">120ml fresh lime juice</li><li class="ingredients-single-item">395g sweetened condensed milk</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">For the cream topping:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">50g powdered sugar</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">Fresh guava slices, for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microwave-safe bowl</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. In a food processor, pulse the graham crackers until they become fine crumbs. If you don't have a food processor, place them in a resealable bag and crush with a rolling pin until finely ground.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. The butter acts as both a binding agent and adds richness to the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crust – this prevents a crumbly texture after baking. Bake for 10-12 minutes until fragrant and lightly golden. Remove and cool completely on a wire rack (this prevents the bottom from becoming soggy).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the guava filling, cut the guava paste into small cubes and place in a microwave-safe bowl with the lime juice. Heat in 30-second intervals, stirring between each, until the paste has softened enough to be smoothly blended. The acid in the lime juice helps balance the sweetness and aids in setting the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Press the softened guava mixture through a fine mesh sieve to remove any seeds or lumps, creating a smooth puree. Allow this to cool slightly before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the egg yolks and sweetened condensed milk until well combined. The proteins in the egg yolks will thicken the filling when baked while adding richness. Gradually whisk in the guava puree until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling into the cooled crust and bake for 15 minutes or until the filling is just set with a slight wobble in the center. The residual heat will continue cooking the filling as it cools. Allow to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the cream topping, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Keeping the cream cheese at room temperature ensures a lump-free mixture that will fold seamlessly with the whipped cream.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. The temperature is crucial here – cold cream whips up with more volume and stability. Gently fold the whipped cream into the cream cheese mixture in thirds, maintaining as much air as possible for a light, mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread or pipe the cream topping over the chilled guava filling. For the most attractive presentation, use a piping bag fitted with a star tip to create decorative swirls. Refrigerate for at least 1 hour to set the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, garnish with fresh guava slices if available. The pie will keep well refrigerated for up to 3 days, though the crust may soften slightly over time. For the cleanest slices, dip your knife in hot water and wipe dry between cuts.</li></ol>