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Passionfruit Meringue Pie

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A classic Passionfruit Meringue Pie with a crisp sweet pastry base, creamy tangy passionfruit filling, and a light, fluffy golden meringue topping.

Ingredients

2 sheets ready-rolled sweet short pastry

1 can sweetened condensed milk (395 g)

1 whole egg

3 egg yolks

1/3 cup lemon juice (80 ml)

1/4 cup passionfruit pulp (about 3 fresh passionfruit / 60 ml)

3 egg whites

Pinch of salt

2/3 cup caster sugar (130 g)

Instructions

  1. Preheat oven to 200°C fan bake and lightly grease a 22 cm pie tin or flan ring.
  2. Line the tin with pastry sheets, trimming excess edges.
  3. Cover pastry with baking paper and fill two-thirds full with dry rice. Bake for 10 minutes.
  4. Remove paper and rice and bake for another 5 minutes until lightly golden. Cool slightly and reduce oven temperature to 160°C.
  5. In a bowl, mix condensed milk, whole egg, egg yolks, lemon juice, and passionfruit pulp until smooth.
  6. In a clean bowl, beat egg whites and salt until soft peaks form.
  7. Gradually add caster sugar and beat on high for about 5 minutes until thick, glossy, and stiff peaks form.
  8. Pour the passionfruit filling into the pastry shell and spread evenly.
  9. Spoon meringue over the filling, sealing it to the pastry edges. Create soft peaks with a fork.
  10. Bake for about 50 minutes until meringue is lightly golden and crisp.
  11. Cool at room temperature for 1 hour, then refrigerate until completely cold before slicing.

Notes

Ensure meringue touches the pastry edges to prevent shrinking.

Pie must chill fully for the filling to set properly.

Fresh or canned passionfruit pulp can be used.

Serve chilled for best texture and flavor.

Nutrition

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