Oh you’re going to love this pie! It’s tangy, creamy and a great alternative to key lime or lemon. Make this Passion Fruit Pie Recipe at your Thanksgiving dinner and I promise you it will be a hit!
I made them in mini version because I think when you serve little portions, people tend to eat more of it than a whole pie, but this recipe makes enough for one big pie. Believe it or not these are so easy and quick to make. I love it not only for their taste but also because it’s original and different. We are so used to serving the same pies over and over that it’s time for a change. Adding a latin twist to your feast would surely make it memorable.
If you’ve never tried passion fruit before, it has a very tangy particular taste. I love making smoothies with it and now I love making desserts with it! I grew up eating this fruit and it’s one of my favorites. Unfortunately I can’t find it fresh here in Miami. BUT the good news is that you can find it frozen on almost every supermarket around the country. If you don’t know what it looks like, here’s a picture of the Goya Brand.
To make this Passion Fruit Pie (or mini pies), I used refrigerated bought pie dough and just cut circles out of it with a cookie cutter. Put the circles in a muffin tin and baked. The passion fruit filling is made inside a blender and then poured on top of the crusts. Later baked and decorated! Easy.
Pie filling is made inside a blender! How easy is that? Perfect to make during the crazy time of the holidays! Take it to your next pot luck dinner, bake sale and you’ll get a lot of praises. Or make them mini like I did, it will look so fancy in parties and other special occasions.
Hope you can try it this Passion Fruit Pie at home and let me know how they come out.
Passion Fruit Pie Recipe
- 4 sheets of refrigerated Pie Dough 2 boxes
- 4 Egg Yolks
- 14 oz Can of Condensed Milk
- 1/2 Cup of Frozen Passion Fruit Pulp thawed
- 4 Egg Whites
- 1 1/4 Cup of Granulated Sugar
Preheat oven to 350 Degrees F.
Spray mini muffin tins with nonstick cooking spray
Using a round cookie cutter, cut out circles and place them inside the crevices of a muffin tin. Make sure you shape it around the sides
With a fork, prick the bottom and sides of the dough (to avoid them from puffing up)
Bake for 10 minutes
Remove from oven and let them cool for about 2 minutes
To make filling
In a blender, place the egg yolks, passion fruit and condensed milk. Blend on high until combined and creamy
Fill each muffin tin with the passion fruit cream
Bake in the oven for 8-10 minutes, or until set
Unmold from the muffin tins and let them cool for 5 minutes on a baking rack
Preheat oven to 400 degrees F and then turn off
In a mixer, whip the egg whites until peaks start to form
Slowly add the sugar until the egg whites become shiny and a stiff cream forms
With a piping bag or spoon, decorate topping on top off the pies
Place in the oven for 5 minutes (oven should be off but still hot)
Refrigerate the pies for a minimum of 1 hour
You can make one big pie with this recipe. Use one pie tart and adjust the cooking time with the filling to 15 minutes.