Passion Fruit Meringue Pie

The buttery crust, the tangy but sweet passionfruit curd, and the melt-in-your-mouth meringue that balances it all out. Got to love it!

passionfruit-meringue-pie

passionfruit-meringue-03

The three major components are:

  1. Egg whites for the Swiss meringue
  2. Pie crust
  3. Passionfruit curd

passion-fruit curd 1

Roll out the pie crust on a dish. Bake blind—without anything in it.

dsc_8490

In a separate bowl, add room temperature egg whites, sugar, a pinch of salt and cream of tartar. Put the bowl over a pot (sufuria) with boiling water. Whisk until the sugar is completely dissolved into the egg whites. Once dissolved, using your hand whisk (or stand mixer if you have one) whisk for 7 minutes until you get stiff glossy peaks and the bowl is cool.

dsc_6762.jpg

Once the pie crust is done and is golden brown take it out of the oven and let it cool.

Layer the crust with the passionfruit curd.

Using a knife or a spatula, spread the stiff egg whites and make a few swirls.

Return to the oven until the meringue is a glorious golden colour.Passionfruit meringue 01

Passionfruit Meringue Pie


Ingredients

  • Pie crust
  • Passionfruit curd
  • 4 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar

Directions

Roll out the pie crust on a 9 inch dish. Bake blind. You could use pie weights, uncooked beans or rice, or sugar (most economical because once it has cooled down, it can be used as normal). Line the chilled crust completely with aluminium foil. Bake until the edges are golden and the bottom doesn’t look “raw”—about 20 minutes at 180°C. Remove when it is golden and leave to cool.

In a separate bowl, add 4 room temperature egg whites, 1/2 cup of sugar, 1/4 teaspoon of salt and 1/4 teaspoon of cream of tartar. Put the bowl over a pot (sufuria) with boiling water. Using a regular whisk, whisk until the sugar is completely dissolved into the egg whites. Once dissolved, using your hand whisk (or stand mixer) whisk for 7 minutes until you get stiff glossy peaks and the bowl is cool.

Layer the crust with the passionfruit curd.

Using a knife or a spatula, spread the stiff egg whites and make a few swirls.

Return to the oven for 5-10 minutes, until the meringue is a glorious golden color.

Enjoy!

passionfruit-meringue-04

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s