Passionfruit Meringue Pie

Passionfruit Meringue Pie

This Passionfruit Meringue Pie is a sunshine-filled twist on the classic lemon version. With a buttery shortcrust base, a vibrant passionfruit curd filling, and a billowy cloud of golden meringue on top, it's the perfect showstopper for spring and summer entertaining. Zingy, sweet, and just the right amount of fancy - this pie brings the holiday vibes straight to your table.

Prep Time 30 mins, plus chilling time
Bake time 25 mins
Serves 10


Equipment:

Tala Yellow Stoneware Mixing Bowl

Tala Performance Pie Dish 9 inch 

Tala Mini Cooks Blow Torch 

Tala Ceramic Baking Beans 

Tala Small Chunky Handled Board

 

Ingredients:
Pastry dough
125g unsalted butter, at room temperature
100g caster sugar
1 egg
1&1/2 vanilla extract
225g plain flour
Pinch of salt

Filling:
500ml whole milk
1 egg
100g caster sugar
60g cornstarch
25g butter
1 teaspoon vanilla extract
300ml double cream
4 passionfruit, pulp and juice

Meringue:
100g caster sugar
70 ml pasteurised egg whites
1 teaspoon vinegar

Method:
1. Make the pastry. Add the flour to a large mixing bowl, then rub in the butter with an electric mixer until you have fine crumbs. Add the sugar, vanilla, egg and salt then mix until you get a smooth dough. Add a bit of cold water if too crumbly. Add a bit of flour if too sticky. Wrap the pastry dough with cling film then transfer to the fridge for 30 mins.


2. Meanwhile make the custard. Add the egg, sugar and cornstarch to a medium pot and mix until creamy. Slowly add the milk and mix well. Gently cook on a low heat, stirring constantly until it thickens. Fold in the vanilla and butter and mix until the butter completely dissolves. Leave to cool down completely.


3. Roll half the pastry out on a lightly floured surface until large enough to cover a 9 inch pie dish, previously buttered.


4. Lift the pastry over a rolling pin, drape into the pie dish and gently press over the base and sides. Poke the base with a fork. Trim off the excess. Blind bake in a preheated oven to 180°C/160°C fan/gas mark 4 for 15 mins, then remove the baking beans and baking paper and carry on baking for a further 10 mins. Leave to cool down.


5. Add the passionfruit pulp and juice and the cream, previously whipped to the cool down custard. Gently mix with a spatula until combined.


6. Pour the filling into the pie dish. Set aside.


7. Make the meringue. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually whisk in the sugar, a tablespoon at a time, until thick and glossy then the vinegar.


8. Transfer to a piping bag fitted with any noozle of your choice then decorate the pie. Toast the meringue with a blowtorch until golden.


9. Enjoy!

 


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