Chilean Passion Fruit Pie — Homemade Pie de Maracuya Recipe

Versión en Español

Chilean pie de maracuya is a buttery shortcrust tart filled with a creamy passion fruit, condensed milk, egg yolk, and lemon filling, baked until set, and topped with meringue. It takes 50 minutes of preparation plus 50 minutes of cooking and serves 6 people.

It is a refreshing dessert made with this sweet and sour fruit, whose aroma and flavor pair perfectly with the soft meringue.

How to Make Chilean Passion Fruit Pie?

You can use frozen passion fruit pulp, widely available in supermarkets, or ideally fresh pulp, and both give excellent results. The crust is blind baked, filled, baked again briefly, and finished with meringue.

Nutritional Information

Each serving of passion fruit pie contains approximately 776 kcal, 21 g of protein, 29 g of total fat (16 g of saturated fat), 237 mg of cholesterol, 119 g of carbohydrates, 95 g of total sugars, and 330 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Pie de Maracuya Recipe

Preparation: 50 minutes
Cooking: 50 minutes
Servings: 6 people

Ingredients

For the crust

• 280 g (2 1/4 cups) of all purpose flour
• 125 g (4.4 oz) of butter, softened
• 100 g (3/4 cup) of powdered sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon of vanilla extract

For the filling and meringue

• 600 g (21 oz) of sweetened condensed milk
• 230 g (1 cup plus 2 tbsp) of sugar
• 150 g (5.3 oz) of passion fruit pulp
• 3 eggs, separated
• 1 lemon

Instructions

1. In a medium bowl, mix 1 whole egg, 1 egg yolk, and the vanilla with a fork and set aside. In a large bowl, beat the room temperature butter with the powdered sugar until creamy.

2. Add the egg mixture and keep beating until combined. Add the sifted flour little by little, mixing with a wooden spoon into a smooth dough. Rest it 5 minutes, shape into a ball, knead until it no longer sticks to your hands, wrap in plastic film, and refrigerate for 30 minutes.
3. Roll the dough out on a clean surface into a circle and line a greased 25 cm (10 in) tart tin. Prick it with a fork, chill it again until firm, then bake in an oven preheated to 180 C (356 F) for 30 minutes, covered with foil.

4. In a large bowl, combine the passion fruit pulp, the condensed milk, the 3 egg yolks, and the lemon juice, mix well, pour into the crust, and bake for 15 minutes more.

5. In a large bowl, beat the 3 egg whites with the sugar to a firm meringue. Pipe it over the pie with a piping bag and, if you like, brown it in the oven for 5 minutes or with a kitchen torch. Serve with a fresh juice or a good coffee.

Additional Tips

Blind bake with weights

Before baking the crust, cover it with parchment and fill it with dried beans or lentils. It keeps the dough from puffing up or shrinking.

Reduce the pulp

For a more intense flavor, simmer the passion fruit pulp until slightly syrupy, then let it cool completely before mixing it with the condensed milk.

Strain the seeds

Strain the pulp for a smooth filling, and keep a few fresh seeds to decorate the meringue.

Frequently Asked Questions (FAQs)

1. Why use powdered sugar in the crust?

Powdered sugar blends into creamed butter without leaving grains, which makes a more tender crust that crumbles less when you bite it.

2. Can I use the pulp with the seeds?

For a smooth filling, strain the pulp. Keep a few fresh seeds to decorate the meringue before serving.

3. How do I know the filling is set?

When you gently move the tin, the center should still have a slight jiggle while the edges are firm. It finishes setting as it cools.

4. How do I brown the meringue without a torch?

Place the pie under a hot oven grill for just 1 to 2 minutes, watching it constantly so it does not burn.

5. How long does the pie keep?

Refrigerated and covered with plastic film, it keeps for 3 to 4 days. It is best served cold.

What Is Pie de Maracuya?

Pie de maracuya is the passion fruit version of the Chilean pie de limon, a meringue topped tart with a creamy condensed milk filling. Its tropical flavor has made it a favorite in Chilean bakeries.

Passion Fruit in Chile

Passion fruit, or maracuya, is mostly sold in Chile as frozen pulp, which makes desserts, juices, and cocktails like the maracuya sour available all year.

Did You Know?

Passion fruit is a tropical fruit native to South America, from the region spanning northern Argentina to southern Brazil and Paraguay, and it is rich in vitamin C and fiber.

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