Happy Spring! Guava (guayaba) is a tropical fruit that is very popular is Mexico, Central and South America. When this fruit is ripe, you can taste a mix of pear and strawberry. Guava is perfect to make drinks and desserts. You can find 2 kinds here in the USA : white and pink but the one I prefer to use for pies is the pink one because it has a stronger scent plus it gives a nicer color to the desserts I make.

This pie is super easy to make because the filling needs just 3 ingredients: sweetened condensed milk by Magnolia, egg yolks and frozen guava pulp. I used frozen guava pulp (thawed) that I found at the frozen fruit aisle which is not very hard to find. If you get fresh guava, you can make your own guava puree. The topping is a soft coconut whipped cream frosting that gives the perfect Spring/Summer vibe to every bite.

Let’s start with the recipe and if you would like to see how I made this refreshing dessert, visit me on Instagram @pastry_tales

Yield one 9 inch pie dish 

Ingredients 

For the crust 

2 cups of crushed vanilla cookies. I used animal crackers. 

6 tablespoons of unsalted butter (melted and cooled) 

3 tablespoons of granulated sugar 

For the filling 

1 can sweetened condensed milk by Magnolia 

4 egg yolks 

¾ cup guava pulp 

For the topping 

1 cup heavy whipped cream, chilled 

½ cup powdered sugar 

1 teaspoon coconut extract 

For decoration 

Toasted coconut 

Directions 

For the crust 

1.- Preheat oven to 350 F. 

2.-Make the crust by mixing cookie crumbs, butter and sugar.  

3.-Pour the cookie mixture into your pie dish covering bottom and sides. Bake for about 15 minutes. 

4.- Take your pan out of the oven and let it cool while you make the filling. 

For the filling 

1.- In a bowl mix sweetened condensed milk, guava pulp and egg yolks. Mix until everything is well combined. 

2.- Pour this mixture into your pie dish and bake again for another 15-20 minutes or until the top looks solid and the edges start to brown. If you see that the edge of your crust is getting too dark, grab a piece of foil to cover the top and keep baking. 

3.- Let your pie cool to room temperature and then place it in the fridge for about 4 hours or overnight. 

For the topping 

1.- Add heavy cream to a bowl. Using a mixer, whisk in medium speed for 2 minutes. Then, add powdered sugar and coconut extract. Increase the speed to high and beat until stiff peaks form. 

2.- Using a pastry bag, decorate the top of your pie. 

3.- Sprinkle toasted coconut on top.