Passion Fruit Pie Recipe
This tropical passion fruit pie balances sweet meringue clouds with the tangy, aromatic intensity of fresh passion fruit curd, all cradled in a buttery, crisp pastry shell.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry 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 caster 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">Pulp from 8-10 ripe passion fruits (approximately 150ml)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">150g caster sugar</li> <li class="ingredients-single-item">100g unsalted butter, cubed</li> <li class="ingredients-single-item">Zest and juice of 1 lime</li> <li class="ingredients-single-item">For the meringue topping:</li> <li class="ingredients-single-item">3 large egg whites</li> <li class="ingredients-single-item">150g caster sugar</li> <li class="ingredients-single-item">¼ tsp cream of tartar</li> <li class="ingredients-single-item">Pinch of salt</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Fine mesh sieve</li> <li class="equipment-single-item">Electric hand mixer or stand mixer</li> <li class="equipment-single-item">Kitchen blowtorch (optional)</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl, rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Working quickly helps keep the butter cold, which is essential for a flaky crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Stir in the sugar and salt, then add the egg yolk and 2 tablespoons of ice-cold water. Mix with a knife until the dough begins to come together, adding the additional tablespoon of water only if needed. The dough should be just moist enough to form a ball without being sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gently shape the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (fan 160°C). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press into the corners without stretching the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Trim the excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5-7 minutes until the base is golden and crisp. Trim any remaining overhang while the pastry is still warm. Leave to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For the passion fruit filling, cut the passion fruits in half and scoop the pulp into a sieve positioned over a bowl. Press firmly with the back of a spoon to extract as much juice as possible, saving about a tablespoon of seeds for decoration if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a heatproof bowl, whisk together the eggs and sugar until just combined. Add the passion fruit juice, lime zest and juice. Place the bowl over a pan of gently simmering water (ensuring the bowl doesn't touch the water), and whisk continuously until the mixture thickens enough to coat the back of a spoon – about 10-12 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the heat and immediately whisk in the cubed butter until completely melted and incorporated. The butter enriches the curd and gives it a silky texture. Strain the mixture through a fine sieve to remove any lumps or cooked egg particles, then stir in the reserved passion fruit seeds if using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Pour the warm filling into the cooled pastry case and smooth the top. Allow to cool completely at room temperature, then refrigerate for at least 3 hours or preferably overnight until the filling has set firm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the meringue topping, ensure your mixing bowl is completely clean and grease-free. In the bowl, whisk the egg whites and cream of tartar until soft peaks form. The cream of tartar acts as a stabilizer for the egg whites, helping to create a more stable meringue. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick and glossy with stiff peaks. Rub a small amount of meringue between your fingers – it should feel smooth, not grainy, indicating the sugar has fully dissolved. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Spoon or pipe the meringue onto the chilled pie, creating decorative peaks and swirls. Either return the pie to a preheated oven at 170°C for 8-10 minutes until the meringue is lightly golden, or use a kitchen blowtorch to carefully toast the surface until golden brown. The contrast between the cool filling and warm toasted meringue creates a delightful temperature and texture difference. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the pie to cool for 10-15 minutes before slicing with a sharp knife dipped in hot water (wipe between cuts for clean slices). Serve immediately for the best contrast between the crisp meringue and the smooth, tangy filling. This pie is best enjoyed on the day it's finished but will keep refrigerated for up to two days. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use passion fruit concentrate instead of fresh fruit for the filling?
Yes, you can substitute passion fruit concentrate in a pinch. Use about 75-100ml of concentrate with 1-2 tablespoons of water. The flavour won't be quite as vibrant as fresh fruit, but it's a good alternative when fresh passion fruits aren't available or are too expensive.
Why is my passion fruit curd not setting properly?
Insufficient cooking time is the likely culprit. The curd needs to reach at least 75°C to thicken properly. Ensure you're cooking it slowly over a water bath, whisking constantly until it coats the back of a spoon. Adding enough butter and proper chilling time (minimum 3 hours) is also essential.
How do I prevent a weepy meringue with a watery layer underneath?
Spread meringue over still-warm filling to create a seal, ensuring it touches the crust edges. Add a pinch of cornflour with the sugar for stability. Never refrigerate before toasting, and cool the finished pie at room temperature before refrigerating to prevent condensation.
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