This tangy delight was created by our Head Baker, Chef Rachel Magaña and is available in our pastry case, or you can give it a try at home!
Passionfruit Meringue Pie
- 1 9-inch fully baked pie crust
- ½ tsp. powdered gelatin
- 1/3 cup water
- 1 ½ cups passionfruit puree
- 3 Tbsp. lime zest
- 1/3 cup cornstarch
- 2 ½ cups sugar
- 6 whole eggs
- 6 egg yolks (reserve 4 whites for meringue)
- 6 oz. cold butter, cubed
- ¼ tsp. kosher salt
Sprinkle gelatin over water in a small bowl. Let sit until gelatin softens and dissolves into water or ‘blooms.’ Set aside.
Combine puree, zest, cornstarch, sugar, eggs and yolks in a medium, heavy bottomed saucepan and whisk continuously over medium heat until mixture begins to thicken and boil. Look for slow-forming bubbles that vent a lot of steam. Continue whisking, being careful not to scorch the bottom of the pot. This process takes about 12 minutes. (You are trying to remove any moisture through cooking so that your custard ends up thick and will nicely hold its shape when sliced for serving.)
Once mixture has thickened and fully cooked, remove from heat and add butter, salt and bloomed gelatin and whisk until well combined.
Cool over an ice bath on your countertop. Cover the custard directly with plastic wrap to prevent a skin from forming on the filling.
Once cooled, pour custard into baked pie shell. Refrigerate until ready to top with meringue.
- 4 egg whites
- 1 1/3 cups sugar
- pinch of salt
Whip egg whites with an electric mixer until frothy and white. Slowly add in sugar and salt, then continue mixing until mixture forms stiff peaks.
Cover top of custard with meringue and mound high. Toast with a torch or place under oven broiler until golden brown.