I believe that the Passion fruit pie It’s one of the recipes that has a Brazilian flavor, because everyone has made it at some point in their lives, right! A slightly different version to give it a boost.
Generally, the Creamy Passion Fruit Pie The most common is the one made with milk cream, condensed milk and passion fruit juice, right? Thanks to sour of passion fruit and part of the milkit turns into a cream with a great consistency.
But today I wanted something different: a pie without condensed milk! *gasp*
Breathe, it is good too. Eu I have nothing against condensed milk and not milito contra. Personally, I think a little lack of empathy keep rejecting the product. Often, that’s what you have.
The ingredient is part of the everyday Brazilian cuisinewhether you want it or not. Of course, sometimes it is overused. But until then, everyone chooses (when they have that luxury) what they want to eat and everything is fine, right?
For this recipe I had based on a very British-American preparationor famous curd. It’s a type of creme made with eggs and butter. I’ve already made Lemon Curd and Passion Fruit Curd.
It’s super rich, creamy and delicious! At least I think! In time, curd in English literally means rennet-clot, just like cheese. But in this case, the translation doesn’t make much sense.
I left the recipe simpler and quicker to do, all inside the pan to make life easier. And, yes, I used concentrated passion fruit juice for pure convenience. He prefers the Lemon Pie, no problem.
If you like tart and refreshing desserts, this one Creamy Passion Fruit and Meringue Pie It’s a great option! I hope you do!
Creamy Passion Fruit Pie
Makes: 8 pieces
Ingredients: BASE
- 200 g cornstarch cookie (crushed)
- 100 g butter without salt (melted)
Ingredients: FILLING
- 10 g maize starch
- 225 g crystal Sugar
- 110 g butter without salt
- 3 eggs
- 3 excited
- 275 mL concentrated passion fruit juice
Ingredients: MERINGUE
- 3 clear (about 100g)
- 150 g refined sugar
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
BASE
- Heat the oven to 180°C.
- In a bowl mix the crushed biscuits with the melted butter, mix well. It should look like wet sand.
- Transfer to a 21cm pan, press to make the base and sides. Tighten well.
- Bake at 180°C for 20 minutes. Remove from the oven and let cool.
FILLING
- In a pan mix starch, sugar, butter, eggs, juice and cook over medium heat for 7-10 minutes or until thickened. Always stirring.
- Transfer the hot cream over the cooled baked base. The cream can be passed through a sieve to remove granules.
- Spread it well and smooth it out as much as possible.
- Place in the fridge for at least 2 hours, or until firm.
MERENGUE
- In a very clean pan, mix egg whites, sugar and salt.
- Place over low heat, stir to dissolve the sugar. This step is usually done in a water bath, in this case, the egg whites must reach 79°C. In both cases, stir constantly and be careful not to turn it into an omelet.
- Test with your fingers to feel if the sugar has dissolved. The consistency of the egg whites changes, they also become more liquid.
- Transfer to the bowl of a mixer, and beat until firm peaks form (wire whisk). About ~5-6 minutes depending on the power of your equipment.
- Torta: if you want the traditional pie base, that can be done too. It just needs to be completely cooked.
- Merengue: the meringue used is the Swiss type, but like any and all meringue, it is not stable forever. After 1-2 days it will begin to wilt and release liquid.
