Passion Fruit Cream Pie


There are a few things I’m certain about.

1. If you are at a party full of latinos and you want them to dance, play this song:

Everyone will be on the dance floor within 30 seconds.  Truth.

2.  My sister and I have a 20 degree temperature range of comfort.  Anything below 65F is too cold, and anything about 85F is far too hot.  I have no idea how I lived in central NY for 2 years.

3.  This is my new go to summer dessert.  Really this has to do with #2 and the fact that my apartment is an oven, therefore I refuse to turn on the oven.

Passion Fruit Cream Pie

For Crust:
1 1/2 cup graham cracker crumbs
1 stick of butter
1/4 cup powdered sugar

For Filling:
8 oz cream cheese
1  1/4 cup passion fruit curd (recipe follows)
1 cup heavy whipping cream

1 Mango diced, or sliced strawberries, thinly sliced lemon, extra whipped cream or other fruit for topping

Passionfruit Curd
3/4 cup sugar
3 eggs
1/3 cup passion fruit pulp (Goya has some frozen, check out the freezer section or a latin grocery store)
4 tbsp butter

First prepare the passion fruit curd, it needs to cool completely before you make this.  In a glass bowl that fits over a saucepan, combine eggs, passion fruit pulp and sugar.  Place over a sauce pan with boiling water (make sure the water doesn’t touch the bottom of the bowl).  Stir constantly until thick (this will take anywhere from 20-30 minutes).  Stir in butter and pass through a fine mesh strainer.  Set aside to cool and refrigerate until ready to use.  This can be made up to 3 days in advance.

Once you’re ready to make your pie.  Melt butter in a bowl.  Add graham cracker crumbs and sugar.  Press into 9” pie dish.  Place in freezer while you prepare the filling.

In a medium bowl, beat together cream cheese and 1 cup of passionfruit curd.

In a separate bowl, beat heavy whipping cream until it holds firm peaks.

Fold whipped cream into cream cheese/passion fruit mixture.  Pour mixture into prepared pie dish.   Spread any remaining passion fruit curd (will be about 1/4 cup) on to the top of the pie mixture (that is if you haven’t eaten it already because it’s so deliciously good).

Top with your fruit of choice and refrigerate at least 4 hours or until ready to serve.    I topped one with mango and one with thinly sliced lemon pieces.

Note that decorating this with lemons is totally misleading.  Half the people at the party I took this to were expecting it to be a lemon dessert.

The good news is you totally can make this into a lemon dessert!  All you have to do is replace the passionfruit curd with lemon curd and TA DA! Instant no-bake lemon dessert!

Now, let me be honest, I’ve made both a lemon version and a passion fruit version… The passion fruit version wins.

Topped with mango.  To die for.

Either way, I’m thinking that this is my new favorite no bake dessert.

It might even beat the peanut butter banana cream pie… and that’s saying a lot.

Ok but we’re all friends here, turn on some music (or maybe the song I linked above), dance in the kitchen and make both the passion fruit cream pie and the peanut butter banana cream pie.  I’m certain you (and whoever you decide to share them with) will love them.

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