Passion meringue pie

Recipe uploaded by

Cathryn Evans

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Recipe by Cathryn Evans

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1. Heat oven to 200C/fan 180C/gas 6. Dust the work surface with a little flour, then roll the pastry out to the thickness of a £1 coin. Use to line a deep, 23cm loose-bottom flan tin and chill until firm. Line with greaseproof paper and a layer of baking beans, then bake for 20 mins. Remove the paper and beans, then return to the oven for 5 mins until pale golden in colour. Leave to cool.
2. For the filling, cut the passion fruit in half, then scoop the pulp of 10 into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. Scoop the pulp and seeds of the remaining fruit into the juice. You should now have 150ml in total - so make up with orange juice if you don't have enough. In a pan, mix the cornflour with the sugar, then gradually stir in 200ml cold water followed by the passion fruit. Cook over a medium heat, stirring, until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture.
3. Reduce oven to 180C/fan 160C/gas 4. For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Reheat the filling briefly, then spread over the pastry base. Spoon the meringue over the filling, starting from the pastry edge and working your way into the middle, then gently swirl the spoonfuls together. Bake for 20 mins until the meringue is lightly golden. Serve warm or cold.

Per serving

534 kcalories, protein 8g, carbohydrate 84g, fat 21 g, saturated fat 8g, fibre 2g, salt 0.76 g

Latest comments and suggestions

• Scoop

  19 November 2007

  Scoop commented on this recipe

  This was dead easy and really impressive. The photo makes it look like it has seeds in but it doesn't. Sometimes passionfruit can be a bit tart but this was ideal for this dish as it contrasts nicely with the sweet meringue.

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• tinad

  25 March 2008

  tinad rated and commented on this recipe

  

  This was lovely and fresh tasting. Enjoyed by all at a friends birthday party. My meringue did crack a little on transporting it, but it added to the charm!

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Ingredients

• plain flour , for dusting
• 500g rich shortcrust pastry (such as Saxby's, or use the recipe from Treacle tart Hearts - see 'Goes well with' leaving out the ginger)

FOR THE FILLING

• 12 passion fruits
• 4 tbsp cornflour
• 140g golden caster sugar
• 4 egg yolks

FOR THE MERINGUE

• 4 egg whites
• 200g golden caster sugar

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 25 mins

Cook 1 hr

Ingredients

• plain flour , for dusting
• 500g rich shortcrust pastry (such as Saxby's, or use the recipe from Treacle tart Hearts - see 'Goes well with' leaving out the ginger)

FOR THE FILLING

• 12 passion fruits
• 4 tbsp cornflour
• 140g golden caster sugar
• 4 egg yolks

FOR THE MERINGUE

• 4 egg whites
• 200g golden caster sugar

Per serving

534 kcalories, protein 8g, carbohydrate 84g, fat 21 g, saturated fat 8g, fibre 2g, salt 0.76 g

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