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Passion Fruit Cream Pie

This passion fruit cream pie is my latest obsession! A luscious sweet and tangy passion fruit filling is embraced by a buttery Brazil nut crust and topped with dollops of whipped cream. A great treat any time of the year, but especially perfect in the summertime!
4.5 from 2 votes


Brazil Nut Crust:

  • 2 1/2 cups Brazil nuts
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Passion Fruit Filling:

  • 5 large egg yolks
  • 2 14-ounces cans sweet condensed milk, divided
  • 1 cup passion fruit pulp, without seeds

Whipped Cream Topping:

  • 1 cup heavy cream, cold
  • 1/2 teaspoon vanilla extract


Making the crust:

  • Place the nuts in the jar of a food processor and pulse until finely ground. Do not overdo it so you don't end up with nut butter.
  • Add the remaining ingredients and pulse until everything comes together, forming a dough.
  • Transfer the dough to the counter and pat it into a disc. Wrap with plastic and refrigerate for 1 hour (or up to 24h).
  • Press the chilled dough into a 9-inch pie dish. Using a fork, poke several holes all over the dough. Cover with plastic and place it in the freezer for 30 minutes.
  • Preheat oven to 375 degrees F. Bake the crust for 12 to 15 minutes, or until golden brown. Cool to room temperature before filling.

Making the filling and topping:

  • Using a hand mixer, beat the egg yolks in a bowl, until pale and fluffy.
  • Reserve 3 tablespoons of sweet condensed milk (to use later, in the whipped topping). Add the remaining sweet condensed milk and the passion fruit pulp to the bowl with the yolks. Beat until well mixed.
  • Pour the filling into the cooled crust.
  • Bake until the edges are set but the center still jiggles slightly when you gently shake the pie dish, about 15 to 20 minutes.
  • Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate until set and cold, at least 3 hours (or up to 24 hours).
  • When ready to serve, make the whipped cream. Combine the heavy cream, reserved sweet condensed milk and vanilla extract in a bowl. Using a hand mixer, whip until stiff peaks form.
  • Spread or pipe the whipped cream over the pie. You can then garnish with fresh passion fruit pulp and seeds, if desired.
  • Serve immediately or refrigerate for up to 1 hour.


Passion Fruit Pulp

This recipe can be made with frozen passion fruit (thawed) or the pulp of the fresh fruit. You will need 10 to 12 passion fruits to get one cup of pulp.
If using fresh fruits, gently heat the pulp to liquefy it. Then, strain to separate the seeds.

Make ahead

While cream pies should ideally be served the day they were made, you can make the dough and filling up to 2 days ahead and keep them in the fridge.
If you don't mind a slightly soft bottom, you can bake the pie the day before. Keep it in the fridge overnight and top with the whipped cream before serving.

Storing leftovers

Store leftovers in the fridge, wrapped in plastic or foil, for up to 4 days.


Serving: 1slice, Calories: 534kcal, Carbohydrates: 19g, Protein: 12g, Fat: 49g, Saturated Fat: 19g, Polyunsaturated Fat: 27g, Cholesterol: 190mg, Sodium: 202mg, Fiber: 6g, Sugar: 11g