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Author Notes: I was messing around with some recipes for a blog I had a while ago. I liked to use exotic fruits with more traditional recipes. Passionfruit is my favorite flavor, and this is the recipe I'm most proud of. —Yaniris
- 1 Pie crust recipe of your choosing
- 1 cup Sugar
- 5 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 1/2 cup Milk
- 4 Large egg yolks
- 1 tablespoon Butter
- 1 cup Passionfruit pulp
- 1/2 Lemon, squeezed
- 5 Large egg whites
- 1/4 teaspoon Cream of tartar
- 1 cup Sugar
- Make and bake pie crust of you choosing. I chose a flour one which I pre-baked at 400 degrees, but I suspect a graham cracker crust would be delicious, as well.
- For the filling: Lower the temp to 350 degrees. In a saucepan, whisk together the sugar, cornstarch, and salt. Slowly mix in the milk until the cornstarch dissolves. Mix the egg yolks in a separate bowl. Let the milk mixture come to a boil gradually. Being careful not to cook the eggs, mix about a cup of the milk mixture into the eggs, then pour this mixture back into the saucepan. Add passionfruit pulp. Let simmer while whisking for 3 minutes. Remove from heat and add butter. Whisk with a squeeze of lemon juice to brighten it up.
- For the meringue: The meringue was hand-whisked. You pretty much whisk the egg whites and cream of tartar over a pot of boiling water (no direct heat!) and add the sugar gradually until you get this marshmallow-y and delicious white goop. Take the pre-baked pie shell and fill it with the thickened passionfruit mixture. It should set pretty nicely. Smooth the meringue over the top and bake for 20 minutes, or until the meringue has a nice tan.
- This recipe was entered in the contest for The Recipe You're Most Proud Of
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