Passion Fruit Cream Pie Recipe

<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>

<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>

<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>