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Passion Fruit Meringue Pie Recipe by Rochelle for www.davinehawaii.com

Lilikoi Meringue Pie With Gingerbread Crust Recipe

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Featuring: Passion Fruit Puree

While we love cake and cookies, it seems most holidays, we have pie for dessert. Generally, there is more than one to choose from. It’s almost law that there be a pumpkin pie on the table, but there is usually a fruit pie as well.

This Passion Fruit Meringue Pie Recipe is a real show stopper. It even has a gingerbread crust, making it great for any fall or winter celebration meal!

Passion Fruit Meringue Pie Recipe by Rochelle for www.davinehawaii.com

Lilikoi Meringue Pie With Gingerbread Crust Recipe

Yields: 6 Slices
Prep time: 2 hours
Cook time: 20 mins

Ingredients

Gingerbread Crust
  • 6 Tbl Unsalted Butter, at room temperature
  • 1/3 cup Firmly Packed Dark Brown Sugar
  • 1/4 cup Dark Molasses
  • 1 Egg
  • 1 1/2 cup Flour
  • 1/2 tsp Baking Soda
  • 1/4 Tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Salt
Lilikoi Curd
  • 6 Whole Eggs
  • 6 Egg Yolks
  • 1 1/3 cup Sugar
  • 1 1/4 cup Lilikoi Puree (passion fruit puree)
Meringue
  • 6 Egg Whites
  • 1 cup Sugar

Instructions

Crust
  1. Preheat oven to 350 degrees Fahrenheit
  2. In a bowl, using an electric mixer on medium speed, cream together the butter, sugar and molasses.
  3. Add the egg and mix well.
  4. In another bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, cloves and salt.
  5. Add the flour mixture to the creamed mixture and beat just until all ingredients are incorporated. Do not over work the dough.
  6. Press into a square on a piece of plastic wrap, enclose in the plastic and refrigerate for 1 hour.
  7. Spray an 8” fluted tart pan with a removable bottom with vegetable oil cooking spray.
  8. On a floured surface, roll out the dough to ¼” thick and 10” in diameter and carefully transfer to the prepared pan.
  9. Press into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. This dough is very soft so you must work quikly.
  10. Refrigerate for 20 minutes
  11. Bake the crust for 20 minutes, until light golden brown. Remove from the oven and allow to cool.
Curd
  1. In a stainless steel or other heatproof bowl that will fit over the top of a pan of boiling water, whisk together the whole eggs and egg yolks until blended.
  2. Add the sugar and lilikoi puree and mix well.
  3. Place the bowl on top of a pan of boiling water and whisk continuously for 10-15 minutes, until the mixture thickens and has the consistency of a thick pudding.
  4. Immediately pour into the baked crust.
  5. Cover and refrigerate for 2 hours.
Meringue
  1. In a bowl, combine the egg whites and sugar.
  2. Place over a pan of simmering water and whisk continuously until warm.
  3. Remove from the heat and whisk until cool.
  4. Spoon the meringue into a pastry bag fitted with a ½” star tip and pipe rosettes on top of the pie.
  5. Use a butane torch to lightly color the top, or slip briefly under a preheated broiler.
  6. Return the tart to the refrigerator and chill for 1 hour, until completely set.
  7. To unmold, remove the pan sides and slide the pie onto a serving plate.
  8. Serve chilled.

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