This elegant Passion Fruit Angel Pie features a crisp, golden meringue crust that provides a delightful textural contrast to the lush, tangy filling. The heart of the dessert is a rich passion fruit curd, thickened gently with egg yolks and brightened with fresh zest, offering a burst of tropical acidity that cuts through the sweetness perfectly. Topped with a light layer of whipped cream, this no-bake assembly (after the crust) is both visually stunning and incredibly refreshing. It is an ideal centerpiece for summer gatherings, tropical-themed parties, or as a sophisticated end to a festive dinner. The combination of airy meringue and intense fruit flavor makes this a memorable treat that balances sweetness with zesty brightness.
Passion Fruit Angel Pie
Description
This elegant Passion Fruit Angel Pie features a crisp, golden meringue crust that provides a delightful textural contrast to the lush, tangy filling. The heart of the dessert is a rich passion fruit curd, thickened gently with egg yolks and brightened with fresh zest, offering a burst of tropical acidity that cuts through the sweetness perfectly. Topped with a light layer of whipped cream, this no-bake assembly (after the crust) is both visually stunning and incredibly refreshing. It is an ideal centerpiece for summer gatherings, tropical-themed parties, or as a sophisticated end to a festive dinner. The combination of airy meringue and intense fruit flavor makes this a memorable treat that balances sweetness with zesty brightness.Ingredients
Directions
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Preheat oven to 275&# 194;°F (135ðC). Grease a 9-inch pie plate lightly.
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In a small clean bowl, beat egg whites with salt and cream of tartar until soft peaks form.
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Gradually add the 1 cup of sugar to the egg whites, beating continuously until stiff peaks form and the sugar is fully dissolved.
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Spread the meringue mixture onto the bottom and up the sides of the prepared pie plate to form a shell.
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Bake for 1 hour. Turn off the oven and allow the meringue shell to cool completely inside with the oven door ajar.
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In a separate bowl, beat the egg yolks until they are thick and pale lemon-colored.
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Gradually beat the 3 teaspoons of sugar into the egg yolks.
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Stir in the undiluted passion fruit juice and grated orange rind.
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Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
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Remove from heat and allow the passion fruit filling to cool completely.
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Spread half of the whipped cream into the cooled meringue shell.
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Top the cream with the cooled passion fruit filling.
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Spread the remaining whipped cream on top of the filling.
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Chill the pie for 8 to 12 hours before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 459.1kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 13.3g67%
- Cholesterol 66.3mg23%
- Sodium 1225.0mg52%
- Total Carbohydrate 67.1g23%
- Dietary Fiber 0.1g1%
- Sugars 66.6g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The empty ingredient line in the original recipe is interpreted as grated orange rind based on the directions.
Ensure the bowl and beaters are completely free of grease when whipping egg whites to ensure proper volume.
When cooling the meringue shell, leaving the oven door ajar prevents sudden temperature changes that could cause the meringue to crack or weep.
If using fresh passion fruit, scoop the pulp and seeds directly into the filling for a more intense flavor and texture.
Store the pie covered in the refrigerator. Due to the meringue crust, it is best consumed within 2 days for optimal texture.
