Description
A classic Passionfruit Meringue Pie with a crisp sweet pastry base, creamy tangy passionfruit filling, and a light, fluffy golden meringue topping.
Ingredients
Scale
- 2 sheets ready-rolled sweet short pastry
- 1 can sweetened condensed milk (395 g)
- 1 whole egg
- 3 egg yolks
- 1/3 cup lemon juice (80 ml)
- 1/4 cup passionfruit pulp (about 3 fresh passionfruit / 60 ml)
- 3 egg whites
- Pinch of salt
- 2/3 cup caster sugar (130 g)
Instructions
- Preheat oven to 200°C fan bake and lightly grease a 22 cm pie tin or flan ring.
- Line the tin with pastry sheets, trimming excess edges.
- Cover pastry with baking paper and fill two-thirds full with dry rice. Bake for 10 minutes.
- Remove paper and rice and bake for another 5 minutes until lightly golden. Cool slightly and reduce oven temperature to 160°C.
- In a bowl, mix condensed milk, whole egg, egg yolks, lemon juice, and passionfruit pulp until smooth.
- In a clean bowl, beat egg whites and salt until soft peaks form.
- Gradually add caster sugar and beat on high for about 5 minutes until thick, glossy, and stiff peaks form.
- Pour the passionfruit filling into the pastry shell and spread evenly.
- Spoon meringue over the filling, sealing it to the pastry edges. Create soft peaks with a fork.
- Bake for about 50 minutes until meringue is lightly golden and crisp.
- Cool at room temperature for 1 hour, then refrigerate until completely cold before slicing.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 410 calories
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg