Description
A bright and creamy passion fruit cream pie with a buttery graham cracker crust, silky condensed milk filling, fluffy whipped cream topping, and vibrant passion fruit pulp. This tropical dessert is perfectly balanced between sweet and tangy, making it refreshing yet indulgent.
Ingredients
Scale
- 1 1/2 cups graham crackers, finely crushed
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 14 ounces sweetened condensed milk
- 3/4 cup fresh passion fruit pulp, divided
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, combine crushed graham crackers, melted butter, and granulated sugar until evenly mixed.
- Press the mixture firmly into the bottom and sides of a 9 inch pie pan to form the crust.
- Bake the crust for 8 to 10 minutes until lightly golden, then allow it to cool completely.
- In a mixing bowl, whisk sweetened condensed milk with 1/2 cup of the passion fruit pulp until smooth and fully combined.
- Pour the filling into the cooled crust and refrigerate for at least 3 hours until set.
- In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Pipe or spread the whipped cream over the chilled pie.
- Spoon the remaining passion fruit pulp over the whipped cream as garnish.
- Slice and serve chilled.
Notes
- Make sure the crust is completely cool before adding the filling to prevent sogginess.
- Chill the pie thoroughly for clean slices and proper texture.
- Use fresh passion fruit for the brightest flavor.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg