Passion Fruit Meringue Pie

What are you playing at Sydney? – I’m wearing jeans! This is not what I signed up for… With no plans on a cold, rainy arvo and a lot of time to while away in the kitchen – it was time for some baking! I decided to go off piste and create a ‘Passion Fruit Meringue Pie’.


I was extremely impressed with myself as my pie had a delicious mix of tart passion fruit, light and fluffy sweet meringue and crumbly short crust pastry. Ok well, I had help with the pastry but come on – whose got the time to make pastry!

To make one pretty little pie, with approx eight servings, you will need:

  • 250g short crust pastry
  • 8 passion fruit (3/4 cup pulp)
  • 1 cup caster sugar
  • 125g butter, chopped
  • 4 eggs, separated

Firstly, roll out your pastry and blind bake in the oven according to packet instructions. If you are a most impressive domestic goddess your homemade short crust should take 15-20 mins in a 180 degree oven. When golden brown remove from the oven and allow to completely cool.

While you are waiting for the pastry to bake you can start of your tart filling. Whack the passion fruit, butter, 1/3 of the sugar and egg yolks into a pan and bring to a simmer. Simmer gently on a low heat for 15 minutes until the mixture thickens to a curd like consistency. When you have reached your desired thickness leave to one-side to cool completely. You may wish to cover with cling-wrap to stop a film forming on the top.

IMG_0827 IMG_0815

When both pastry and curd are cool fill the pastry case with the passion fruit.

Then whisk together the egg whites until stiff peaks form and then gradually add the remaining sugar, whilst whisking, until glossy. See…

IMG_0807 DSC00734

Please bear in mind the bowl and whisk need to be super clean – any sign or dirt or grease on those bad boys and your eggs will not stiffen. It is definitely worth giving them a quick hand wash before.

Cover your pie with the meringue mixture making a few little peaks on the top. Pop in the oven at 180 for 10 mins or so until the edges of your peaks turn slightly brown. Keep watching it because it catches quickly and after all your hard work you don’t want burnt peaks!


Lastly, give yourself a pat on the back, you just made pie!


“Look Mumma I made pie”!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s