Passion meringue pie

Passion meringue pie

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 8 - 10

Add a bit of passion to your pudding with this modern take on a classic

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
534
protein
8g
carbs
84g
fat
21g
saturates
8g
fibre
2g
sugar
47g
salt
0.76g

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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Method

  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.

Recipe from Good Food magazine, February 2007

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Comments

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Naomumi's picture

This pie was surprisingly easy to make. And tasted great. I did leave out all of the seeds as I didn't like the idea of random crunches in my fluffy squishy pie.
I did have one problem. The custard seemed to give off a large amount of water. When I cut the first peice there was a LOT of soupy passionfruit juice in the pan. Anyone know how to avoid this?? Tapioca???

mslumsden's picture
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Used a different pastry and left all the seeds out. delicious!

bridalzone's picture

This pie is a winner. Bursting with passion fruit flavour this will be my go to pie for entertaining. Though I won't be using all that meringue in future. I give it five stars

glenyst's picture
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I made this for Christmas Day in the Caribbean. Because I was cooking on a boat, I cheated with the base and used a bought one, which was chocolate flavoured and I wasn't sure the chocolate would work with it, but it did. The whole thing disappeared in seconds and was declared a success.

It was easy too. (It does have a few seeds in, by the way - only 10 of the 12 fruit have the seeds removed. It looks more interesting that way, I thought)

nattykinsman's picture

Lol it does have seeds in if u read the recipe, Scoop.

A really impressive dish and my first really good meringue pie. Very happy

tinaduffy's picture
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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!

csteinbarth's picture

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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