As featured on Recipe Club's Midnight Snack episode
Passion Fruit and Lime Pie
Kiano Moju
Makes 1 pie
Recipe excerpt from AfriCali: Recipes from My Jikoni
Key lime pie is a classic American dessert, but sometimes the flavor can get a bit one-note. Passion fruit is tart, but once you add a bit of sugar, it makes for the most wonderful desserts. Gingersnaps instead of graham crackers make the base just as delicious as the pie filling, instead of it having a simply functional role.
Crust
200 grams gingersnap cookies
6 tablespoons unsalted butter
2 tablespoons granulated sugar
1 pinch fine sea salt
Filling
¾ cup passion fruit pulp (8 to 10 fresh passion fruit)
¼ cup lime juice with zest (about 3 limes)
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Decoration
Whipped cream
Grated zest of 1 lime or seeds of 1 passion fruit, for garnish
1. Make the crust: Position a rack in the center of your oven, and preheat to 350°F (180°C).
2. In a food processor, pulse the cookies until all the pieces are smaller than a pebble and transfer to a medium-size bowl.
3. Melt the butter in either a small saucepan on the stove or in the microwave in a heatproof dish. Pour over the cookie crumbs and add the granulated sugar and salt. Mix well to combine.
4. Spray a pie dish with nonstick cooking spray, then spoon in the crust mixture. First, using your hands, distribute the crust mixture evenly, then using the flat bottom of a glass, gently press down along the bottom and sides of the dish until the crust is compact.
5. Bake for 8 to 10 minutes, or until the crust is firm and holds together. Set aside and leave to cool completely.
6. Make the filling: Cut the passion fruit in half and scrape the pulp with a spoon into a food processor. Blend until the seeds have separated from the pulp, about 2 minutes. Strain through a fine mesh strainer into a bowl and use a spoon to push through the thicker pulp until only the seeds remain in the strainer. Stir in the lime juice and zest and set aside.
7. In a separate medium-size bowl, with an electric hand blender, beat the egg yolks until pale and fluffy. While whisking, slowly pour in the condensed milk until fully incorporated. With a spatula, slowly fold in the passion fruit and lime mixture until fully incorporated.
8. Pour the mixture into the cooled pie crust, and bake, 20 to 25 minutes, until it has mostly set; the pie should still wobble when you remove it.
9. Let the pie finish setting by chilling it in the fridge for 4 to 6 hours (or ideally overnight), until the pie is no longer wobbly.
10. Make the decoration: Before serving, spoon whipped cream onto the pie and garnish with freshly grated lime zest or passion fruit seeds.
TIP
If you’re in a pinch and don’t have time to make your own passion fruit pulp, you can find it sold frozen in most Latin markets or large grocery stores. This recipe calls for half a 14-ounce bag. Fully defrost before use.