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Passionfruit Meringue Pie Recipe

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★★★★★

4.5 from 65 reviews

This Passionfruit Meringue Pie combines a crisp, sweet shortcrust pastry base with a tangy and creamy passionfruit filling, topped with a light and fluffy meringue. The pie offers a perfect balance of tartness from the passionfruit and lemon juice, sweetness from the condensed milk, and a delicate crunch from the baked meringue, making it a vibrant and refreshing dessert perfect for any occasion.

Ingredients

Scale

Pastry

  • 2 sheets of ready rolled sweet short pastry

Filling

  • 1 can sweetened condensed milk (395g)
  • 1 whole egg
  • 3 egg yolks
  • 1/3 cup lemon juice (80ml)
  • 1/4 cup passionfruit pulp (from 3 fresh passionfruit, approx. 60ml)

Meringue

  • 3 egg whites
  • Pinch of salt
  • 2/3 cup caster sugar (130g)

Instructions

  1. Prepare the Pastry: Line a 23cm (9-inch) tart or pie tin with the two sheets of ready rolled sweet short pastry. Trim and crimp the edges neatly. Prick the base all over with a fork to prevent it from puffing up during baking.
  2. Blind Bake the Pastry: Preheat the oven to 180°C (350°F). Line the pastry with baking paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and baking paper. Bake for an additional 5-7 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
  3. Make the Filling: In a mixing bowl, whisk together the sweetened condensed milk, whole egg, egg yolks, lemon juice, and passionfruit pulp until fully combined and smooth.
  4. Fill the Pastry Shell: Pour the passionfruit filling into the pre-baked pastry shell, smoothing the top evenly with a spatula.
  5. Prepare the Meringue: In a clean, dry mixing bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the caster sugar, a spoonful at a time, whisking continuously until stiff, glossy peaks form and the sugar has dissolved.
  6. Top the Pie with Meringue: Spoon or pipe the meringue over the passionfruit filling, making sure it touches the pastry edges to seal the filling and prevent shrinking. Create peaks or swirls in the meringue for texture.
  7. Bake the Pie: Return the pie to the oven and bake at 180°C (350°F) for about 10-15 minutes, or until the meringue is golden brown on top.
  8. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Chill in the refrigerator for at least 1 hour before serving to allow the filling to set.

Notes

  • Use fresh passionfruit for the best flavor intensity. If unavailable, passionfruit pulp from a jar can be substituted but may alter flavor and texture slightly.
  • Ensure no yolk gets into the egg whites when making meringue to achieve maximum volume.
  • Do not open the oven frequently while baking meringue to prevent it from collapsing.
  • This pie is best served chilled and consumed within 2 days for optimal freshness.

Keywords: passionfruit pie, meringue, dessert, tart, sweet shortcrust pastry, tropical fruit pie

Find it online: https://mjrecipe.com/passionfruit-meringue-pie-recipe/