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.

Lemon Cupcakes with Lemon Filling and Raspberry Frosting

We all have oh-shit moments.

You know what I’m talking about.

Oh shit, I just cut an extra inch off my bangs.

You’re on a date, wearing a dress.  All of a sudden you realize… oh shit, I totally didn’t shave my left leg.

Sitting alone in your room with your computer, a spoon and a jar of peanut butter… Oh shit, I totally just ate half a jar of peanut butter.  Don’t say it’s never happened to youYou probably felt a little ill afterward.  Oh shit, I did.

But there are also good oh-shit moments.

Oh shit, I can’t believe a boy left me soup on my doorstep.

or at 6:45am… oh shit, I can’t believe I just ran 4 miles.

and oh shit, these cupcakes are delicious.

It might be my obsession with lemon, but I thought these were great!  Others agreed.  Lemon curd makes everything better.  So imagine a delicious lemon cupcake, filled with lemon curd and then topped with raspberry cream cheese frosting.

I know.  It makes you want to say oh shit, right? I totally get it.  We don’t have to talk about the bad language.  Focus on the cupcakes.

Lemon Cupcakes with Raspberry Cream Cheese Frosting

For cupcakes:

1 cup butter
2 cups sugar
3 eggs
zest and juice of three lemons
3 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 cup milk
Lemon Curd filling

For Frosting
8 oz cream cheese, room temp
1 stick butter, room temp
1 lb powdered sugar
4 tbsp raspberry preserve

Pre-heat oven to 350F.

Cream together butter and sugar.  Beat in eggs one at a time.  Add lemon zest and lemon juice and sour cream.  In a bowl, combine dry ingredients.  Gradually add the dry ingredients to the wet.  Alternate between adding the flour mixture and the milk.  Mix until just combined.

Pour batter into lined cupcake pan.  Bake 17-20 minutes (depending on your oven).  Mine took 17 minutes.  Also accidentally wayyyy over baked the first 12 and had to throw them away.  Beware!  These might not look done on top but poke them with a toothpick after 16ish minutes to see when they’re ready!

Allow the cupcakes to cool completely, then cut holes in the top using a knife and scoop some out.  Then put some lemon curd in a ziploc bag, cut off an end and pipe some lemon curd into each cupcake.

Next make the frosting, throw all the ingredients in a bowl and let your hand/stand mixer do the work.  If it’s too stiff, add some liquid (or more raspberry preserve), if it’s too runny, add more powdered sugar.  Adjust accordingly.

Frost your cupcakes and serve them up.  They don’t have to be perfect or uniform.  They’ll be delicious either way.

Then, wait for your audience to say oh shit.  Listen carefully, they might say it quietly if they’re trying to be polite.

The final oh shit moment of the night… I made a Facebook page for Foodologie.

Oh shit.

Please “like” me.

Lemon Curd Obsession

The word curd is not cute.  But it’s 50% of my obsession: lemon curd.  No one’s perfect.  When you really love something, you over look some of its flaws.  I’ll overlook the word “curd,” because I simply adore lemon curd.

If I wasn’t conscious about my health, I would probably eat a bowl of it for breakfast, then have it again as a light afternoon snack.

A few weeks ago, I used it to make Lemon-Blueberry Tartlets.  I’m sorry to report I was holding out on you.  I also used it to make lemon bluberry cupcakes filled with lemon curd and topped with lemon whipped cream.

I know, it’s all sorts of amazing.

Lemon Curd

3 eggs
3/4 cup sugar
1/3 cup lemon juice (about the juice of 2 lemons)
4 tbsp butter, softened
zest of 2 lemons

Place a glass bowl over a pot of boiling water (make sure the water isn’t touching the bottom of the bowl).  In the bowl, combine the eggs, sugar, and lemon juice.  Stir over the double boiler until thick.  This will take about 10 minutes.  Carefully remove from heat and stir in the butter and lemon zest.  Set aside and allow to cool completely.  Once it has cooled, you can store it in the fridge for a few days, but chances are it won’t last that long.

You can put it in cupcakes by scooping out some of the cupcake then filling it with lemon curd.

Spread it on pound cake.  Fill sandwich cookies with it.  Place a dollop on a scone.  Use it as tart filling.

Eat it by the spoonful.  That’s more my style.

Either way, it’s the perfect tart, sweet treat.  If that’s not cute, I don’t know what is.