Creamy Passion Fruit Pie
A no-fuss Brazilian dessert that always disappears fast: a golden shortcrust base, a silky passion fruit cream and a glossy seeded topping that pops in your mouth. Make it the day before and serve it cold — it gets even better overnight.
🛒 Ingredients
15 servings
- 150 g plain flour (about 12 heaped tablespoons)
- 2 to 3 tablespoons sugar
- 1 teaspoon baking powder
- 70 g soft margarine
- 2 tablespoons thick cream
- 1 tin sweetened condensed milk (400 g)
- 1 tin pouring cream (about 300 g)
- 200 ml passion fruit juice, strained and seedless (3 to 4 fruits)
- The pulp of one passion fruit, seeds included
- 1 tablespoon cornflour
- 3 tablespoons sugar
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Put the flour, sugar, baking powder, margarine and cream in a bowl and rub everything together until you have a smooth dough that no longer sticks to your fingers.
- 2
Roll the dough out on a lightly floured surface and press it into a 24 cm round tin with a removable base.
- 3
Bake at 180 °C for 15 to 20 minutes, until the base is nicely golden. Take it out and let it cool completely.
- 4
Meanwhile, blitz the condensed milk, cream, passion fruit juice, cornflour and 3 tablespoons of sugar in a blender for 2 to 3 minutes until smooth. Pour over the cooled base.
- 5
In a small pan, warm the pulp with its seeds and a little sugar over low heat, stirring constantly, until the seeds come loose and the mixture thickens. Let it cool, then spoon it over the cream.
- 6
Chill for at least 4 hours, ideally overnight, before releasing the tin and serving cold.
💡 Chef's Tip
Let the topping cool completely before spooning it on, otherwise it sinks straight into the cream. If your passion fruits are very sharp, add one extra spoon of sugar to the cream — it should stay slightly tart, that's what balances the condensed milk. Keeps for 3 days in the fridge under a cover.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
