Frozen Passion Fruit Meringue Pie
Bright, fresh, and sorbet-like, frozen passion fruit curd is such a refreshing filling for pie — a welcome indulgence during early spring and late summer alike. Here, we layer it in a nutty, crumbly vanilla wafer crust with sweet-tart raspberry coulis and a lime-laced meringue topping. It’s one of those desserts you can’t get enough of: everyone in the Ingredient studio kitchen was tripping over themselves to nab another slice!
We see you eyeballing that ingredient list … don’t panic! Each component of this recipe can be made, layered, and frozen days in advance, so you can spread out the prep to fit your schedule. Like any make-ahead dessert, it’s a great one to bring to your family’s annual potluck.
Our tip: if you’re wary of raw eggs, feel free to use pasteurized eggs in this recipe.
Servings: 6 to 8
For the vanilla almond crust:
1 cup vanilla wafer crumbs
½ cup sliced, toasted almonds
1 Tbsp granulated sugar
¼ tsp kosher salt
4 Tbsp unsalted butter, melted
For the passion fruit curd:
1 ⅔ cup passion fruit purée
1 Tbsp freshly squeezed lime juice
¾ cups granulated sugar
1 large egg
Yolks from 4 large eggs (whites reserved for meringue)
1 cup heavy cream
2 Tbsp confectioner’s sugar
For the raspberry coulis:
6 oz fresh raspberries
¼ cup granulated sugar
For the lime meringue:
Whites from 4 large eggs
½ tsp cream of tartar
⅓ cup confectioner’s sugar
Zest from 1 lime
- To make the vanilla almond crust: In a food processor, combine the vanilla wafer crumbs, toasted almonds, granulated sugar, and salt. Pulse to form a coarse flour. Add the melted butter and pulse until the crumbs are well coated.
- Transfer the crust to a 9” pie pan. Use a rubber spatula or your fingers to press the crust into the bottom and up the sides of the pan. Line the crust with plastic wrap and freeze until set, 1 hour. The crust can be frozen for up to 1 month.
- To make the passion fruit curd: Fill a medium saucepan with 2” of water and bring to a gentle simmer. Set a mesh strainer over a medium bowl. In a large, heatproof mixing bowl, combine the passion fruit curd, lime juice, granulated sugar, a pinch kosher salt, the egg, and 4 egg yolks. Whisk to combine.
- Place the bowl over the pot of simmering water. Do not let the water reach a vigorous simmer. Whisk constantly until the curd thickens and reaches 172º F on an instant-read thermometer, up to 20 minutes. Immediately strain the curd into the bowl, place plastic wrap flush against the curd, and refrigerate until chilled through, 1 hour. The curd can be stored in the refrigerator for up to 3 days.
- Once the curd is chilled through, in a stand mixer fitted with a whisk attachment, combine the heavy cream and confectioner’s sugar. Whip the cream on medium-high speed until medium peaks form, 2 to 3 minutes.
- Fold about ½ cup of the whipped cream into the passion fruit curd until combined. Gently fold the remaining whipped cream into the curd. Transfer the passion fruit filling to the frozen crust, filling it to just below the rim. Use an offset spatula to spread the filling evenly, cover the pie with plastic wrap, and chill in the freezer until set, 1 to 2 hours.
- To make the raspberry coulis: Set a mesh strainer over a medium bowl.
- In a small pot, combine the raspberries and granulated sugar. Place over medium-high heat and mash the raspberries with a potato masher to release all the liquid. Bring to a boil, cook for 2 minutes, stirring occasionally, and immediately remove the pot from the heat.
- Use an immersion blender to purée the raspberries until smooth. Strain the purée through a mesh sieve and into a small bowl. Place plastic wrap flush against the coulis and refrigerate until chilled through, 1 to 2 hours.
- Pour the coulis over the passion fruit filling until flush with the edge of the crust. Spread it evenly, and then chill the pie in the freezer overnight. The pie can be stored, covered with plastic wrap, in the freezer for up to 1 week.
- To make the meringue: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar, increase the speed to medium-high, and beat until soft peaks form.
- Sift the confectioner’s sugar over the egg whites and continue to beat until stiff peaks form.
- Zest the lime over the meringue, reduce the mixer speed to low, and whisk until the zest is evenly distributed, about 10 seconds.
- Immediately transfer the meringue to the pie, leaving about ½” of coulis exposed on the edges. Shape the meringue into a rough dome.
- Hold a kitchen torch on medium heat about 6” from the meringue, moving it constantly around the dome to toast it. Transfer the pie to the freezer for 1 to 2 hours.
- When you’re ready to serve the pie, let it temper at room temperature for 10 minutes then slice and enjoy immediately. Leftover pie can be stored in the freezer for up to 5 days.
Adapted from: “The Baking Bible” by Rose Levy Beranbaum