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Passion Fruit Cream Pie Recipe

Passion Fruit Cream Pie Recipe

Learn how to make the best homemade passion fruit cream pie with this easy baking recipe! The combination of buttery shortcrust pastry and tangy-sweet tropical custard creates an irresistible dessert. Perfect balance of creamy texture and bright flavor makes this a foolproof showstopper for any occasion.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
An overhead shot captures a golden, perfectly crimped pie crust filled with vibrant yellow-orange passion fruit cream that glistens under soft natural light. A slice has been removed, revealing the silky, custard-like texture that holds its shape while appearing luxuriously smooth. Dollops of fresh whipped cream create cloud-like swirls around the perimeter, garnished with thin slices of fresh passion fruit showing their distinctive black seeds. The pie rests on a white ceramic cake stand against a light blue linen backdrop, with a silver pie server and scattered tropical flowers suggesting the exotic flavor profile.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the passion fruit filling:</li><li class="ingredients-single-item">150ml passion fruit pulp (from about 8-10 passion fruits)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">1 large whole egg</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">120g unsalted butter, cubed</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Fresh passion fruit, for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor (optional for crust)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the crust, combine the flour, icing sugar, and salt in a food processor or large bowl. Add the cold cubed butter and pulse or rub with fingertips until the mixture resembles breadcrumbs (keeping ingredients cold prevents the butter from melting, which ensures a flaky texture).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice water, pulsing or mixing gently until the dough just comes together. Add the remaining tablespoon of water only if needed. The dough should hold together when pressed but shouldn't feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. Roll the chilled dough on a lightly floured surface to about 3mm thickness and use it to line your pie dish. Trim any excess, leaving a small overhang which you can crimp decoratively. Prick the base with a fork multiple times.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking paper and fill with baking beans or weights. Blind bake for 15 minutes, then remove the paper and weights and bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the passion fruit filling, cut your passion fruits in half and scoop the pulp into a bowl. Push the pulp through a fine mesh sieve to remove most of the seeds (reserve a few for garnish if desired). You need 150ml of strained juice.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, whisk together the passion fruit juice, egg yolks, whole egg, sugar, and cornflour until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens significantly - about 5-7 minutes. It should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and whisk in the butter, a few cubes at a time, until fully incorporated and the mixture is glossy. The butter enriches the custard and gives it a silky mouthfeel. Add the salt and whisk again.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the hot filling into the cooled pastry case and smooth the top with a spatula. Cover with cling film, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, prepare the whipped cream topping. In a chilled bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip - you want it luxuriously smooth and billowy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spoon or pipe the whipped cream over the set passion fruit filling. For the most stunning presentation, leave some of the vibrant yellow filling visible around the edges. Garnish with fresh passion fruit pulp if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve chilled. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie will keep refrigerated for up to 3 days, though the crust will soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Passion Fruit Cream Pie?

The key ingredients include passion fruit pulp, eggs, sugar, butter, and cornflour for the filling, plus flour, butter, sugar and egg yolk for the pastry crust. It's topped with whipped cream, icing sugar and vanilla extract for a luscious finish.

How to cook Passion Fruit Cream Pie at home?

Learn how to cook Passion Fruit Cream Pie by first blind-baking a buttery shortcrust pastry. Then create a tangy-sweet custard by cooking strained passion fruit juice with eggs, sugar and cornflour until thickened. After chilling the filled pie, top with freshly whipped cream and garnish with passion fruit seeds for a stunning tropical dessert.

What's the secret to a perfect passion fruit custard that sets properly?

The secret lies in cooking the custard to the right consistency before chilling. Ensure you whisk constantly until it thickens enough to coat the back of a spoon and hold a line when you run your finger through it. The cornflour and proper setting time (minimum 4 hours) are crucial.

Can I use passion fruit concentrate instead of fresh fruits for this tropical pie?

Yes, you can substitute passion fruit concentrate, though fresh fruit provides superior flavour. If using concentrate, reduce the amount to about 80-100ml and adjust sugar to taste as concentrates vary in sweetness. For the best balance of tanginess, add a squeeze of fresh lemon juice.

How do I prevent a soggy bottom when making custard-based pies?

Thoroughly blind bake your pastry case until it's lightly golden and feels dry to touch. Ensure it's completely cooled before adding the filling. You can also brush the inside with beaten egg white after the initial blind bake and return to the oven for 2 minutes to create a moisture barrier.

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Trim any excess, leaving a small overhang which you can crimp decoratively. Prick the base with a fork multiple times." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with baking paper and fill with baking beans or weights. Blind bake for 15 minutes, then remove the paper and weights and bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool completely." }, { "@type": "HowToStep", "name": "Prepare passion fruit", "text": "For the passion fruit filling, cut your passion fruits in half and scoop the pulp into a bowl. Push the pulp through a fine mesh sieve to remove most of the seeds (reserve a few for garnish if desired). You need 150ml of strained juice." }, { "@type": "HowToStep", "name": "Make the custard", "text": "In a medium saucepan, whisk together the passion fruit juice, egg yolks, whole egg, sugar, and cornflour until smooth. 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In a chilled bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip - you want it luxuriously smooth and billowy." }, { "@type": "HowToStep", "name": "Top the pie", "text": "Spoon or pipe the whipped cream over the set passion fruit filling. For the most stunning presentation, leave some of the vibrant yellow filling visible around the edges. Garnish with fresh passion fruit pulp if desired." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve chilled. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie will keep refrigerated for up to 3 days, though the crust will soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "138" }, "review": [ { "@type": "Review", "author": "Amelie Dupont", "datePublished": "2024-06-02", "reviewBody": "This passion fruit pie is absolutely divine! The tangy-sweet balance is perfect, and the silky texture of the filling is to die for. My guests couldn't get enough of it at our summer gathering.", "name": "Tropical Paradise on a Plate", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-05", "reviewBody": "I was nervous about working with passion fruit but the instructions were so clear! The result was a stunning dessert with the perfect balance of sweetness and acidity. The buttery crust complements the filling beautifully.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-06-08", "reviewBody": "Made this for a dinner party and everyone was impressed! The bright yellow filling looks so vibrant against the cream. The detailed instructions made it approachable even though I'm not an experienced baker.", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-06-10", "reviewBody": "The contrast between the silky passion fruit custard and the cloud-like whipped cream is incredible. This recipe is a keeper! I used frozen passion fruit pulp which worked perfectly and made it much easier.", "name": "Luxurious Tropical Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akiko Tanaka", "datePublished": "2024-06-12", "reviewBody": "I've tried many passion fruit desserts and this is by far the best! The creamy filling has the perfect consistency - it holds its shape when sliced but melts in your mouth. Worth every minute of preparation time!", "name": "Best Passion Fruit Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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