Happy Tuesday!! I’m back! Sorry I haven’t posted any recipe for the last couple of weeks but I was mostly baking and not posting much here! Please, remember to follow me on Instagram so you know what’s happening everyday in my kitchen @Pastry_Tales
This recipe is perfect for Summer. Passion Fruit is a very well known fruit in South America (We call it MARACUYA). This tropical fruit is packed with vitamins and antioxidants, so you can add it in any meal you want! I grew up drinking passion fruit juice, it was my favorite Summer homemade drink.
These mini pies are super easy to make. First, you make a crust: I used animal crackers and it worked perfect! Second you make the filling with passion fruit pulp, eggs and condensed milk. You might be thinking… but.. where do I get passion fruit? It’s kinda hard to find at the regular produce part of your supermarket. You should go to a Hispanic grocery store, find the frozen fruit and get it there. I always get the one with seeds because I like to use them for decoration.
Are you ready for the recipe?
Yield 10-12 mini pies
For the crust
150 grams animal crackers ( make them crumbs using a blender or a food processor )
5-6 tablespoons unsalted butter, melted
1 tablespoon white granulated sugar
For the filling
1 can condensed milk (I always use La Lechera brand)
2 egg yolks
1/3 cup plus 2 tablespoons passion fruit pulp (taste it and if you think it needs to be more tangy, you can add 1 tablespoon more)
For the topping
2 egg whites
3-4 tablepoons white granulated sugar (it depends how sweet you want the meringue to be)
1/2 teaspoon vanilla extract (optional)
1/8 teaspoon cream of tartar
For the crust
1.-Preheat oven to 350°F. Line a regular cupcake pans with paper cups.
2.-Make the crust by mixing cookie crumbs, melted butter and granulated sugar.
3.- Put a 1 1/2 tablespoon into each cupcake liner and press the crumbs down. Bake for 10 minutes. Let it cool.
For the filling
1.-While the crust is baking, make the filling. Whisk together condensed milk, passion fruit pulp and yolks.
2.-Once the crust is done, let it cool for 10 min and then pour the filling evenly over the crust. Bake an additional 15-20 minutes, until the edges start to brown and the top looks solid.
Let them cool and before adding the frosting on the top. Then, you can frost the mini pies.
For the Meringue (Frosting)
1.- In a large bowl, whip egg whites with cream of tartar until foamy (about 2 minutes). Add sugar gradually, and continue to whip until stiff peaks form. Add vanilla extract (if using).
2.-Frost the mini pies with a piping bag or you can use a fork to make the meringue peaks.
3.- To toast the meringue you have 2 options:
-Use a kitchen torch or
-Use your oven broiler. If you do this, please keep an eye on your mini pies, because the meringue can turn dark very fast.
Enjoy… and don’t forget to share this pie with someone you like!