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+ servings

Passion Fruit Pie Recipe

Course Dessert
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 48 mini pies (or one Pie)
Author Tiffany Bendayan


Pie Crust

  • 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

For Topping

  • 4 Egg Whites
  • 1 1/4 Cup of Granulated Sugar


  1. Preheat oven to 350 Degrees F.
  2. Spray mini muffin tins with nonstick cooking spray
  3. 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
  4. With a fork, prick the bottom and sides of the dough (to avoid them from puffing up)
  5. Bake for 10 minutes
  6. Remove from oven and let them cool for about 2 minutes

To make filling

  1. In a blender, place the egg yolks, passion fruit and condensed milk. Blend on high until combined and creamy
  2. Fill each muffin tin with the passion fruit cream
  3. Bake in the oven for 8-10 minutes, or until set
  4. Unmold from the muffin tins and let them cool for 5 minutes on a baking rack

For topping

  1. Preheat oven to 400 degrees F and then turn off
  2. In a mixer, whip the egg whites until peaks start to form
  3. Slowly add the sugar until the egg whites become shiny and a stiff cream forms
  4. With a piping bag or spoon, decorate topping on top off the pies
  5. Place in the oven for 5 minutes (oven should be off but still hot)
  6. Refrigerate the pies for a minimum of 1 hour
  7. Enjoy!

Recipe Notes

You can make one big pie with this recipe. Use one pie tart and adjust the cooking time with the filling to 15 minutes.