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Passion Fruit Pie (Torta Mousse de Maracujá)

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Light in texture, with a nice balance between sweetness and tartness, Passion Fruit Pie is a traditional Brazilian recipe, popular all over the country. In Brazil, the word “mousse” is frequently added to the dessert title because the texture of the filling is just as light as a mousse. The dough is very simple to make and it adds a nice crunchy bite to the combination. Sweet, tart, light, fluffy and crunchy, this pie has it all! If you haven’t tried passion fruit in desserts yet, I highly recommend this one. This is passion fruit at its best. Enjoy!

Serves 10

Dough Ingredients:

3 cups Graham crackers, roughly crumbled

6 tablespoons unsalted butter, at room temperature

¼ cup dark brown sugar

Filling Ingredients:

2 cans (14 ounces each) sweetened condensed milk

¾ cup passion fruit pulp (see Cook’s Notes)

2 tablespoons unflavored gelatin

1/3 cup hot water (not boiling)

3 egg whites

Sauce Ingredients:

¾ cup passion fruit pulp (see Cook’s Notes)

½ cup sugar

¾ teaspoon unflavored gelatin

1 ½ tablespoon hot water (not boiling)

Dough Directions:

Preheat oven to 350 degrees F for 10 minutes.

Add crumbled Graham crackers, butter, and dark brown sugar to a food processor. Pulse 6 to 8 times, until dough is well incorporated. Press dough into a 9-inch pie mold. Using a fork, make tiny holes on the dough surface, about ½ -inch apart. Transfer to oven and bake until golden brown, 8 to 10 minutes. Remove and let cool.

Filling Directions:

Add sweetened condensed milk and passion fruit to a blender. Blend for 10 seconds, until incorporated. Transfer to a large bowl.

In a small bowl, mix gelatin and hot water, whisking vigorously until combined. Add gelatin to passion fruit mix and stir well to combine.

Add egg whites to a clean bowl. Using a hand mixer, beat egg whites until soft peaks form, about 3 to 4 minutes. Gently fold egg whites into passion fruit filling, being careful not to over mix. Tip passion fruit filling into pie mold. Cover with plastic wrap and transfer to refrigerator.

Directions for Sauce:

In a small sauce pan over medium heat, combine passion fruit pulp and sugar. Heat, stirring occasionally, just until sugar melts. Remove from heat and place into a medium bowl.

Mix gelatin and water into a small bowl, whisking it vigorously until combined. Add gelatin to passion fruit sauce and stir well. Cover, and refrigerate for approximately 2 hours, allowing it to thicken. Pour sauce over pie and refrigerate for one more hour. Remove for refrigerator, slice and serve.

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Cook’s Notes:

You can use fresh or frozen passion fruit pulp.

To make enough passion fruit pulp for this recipe, add the pulp of 4 passion fruits and ½ cup water to a blender. Blend for 20 seconds, strain and use.

In this recipe, I used frozen passion fruit pulp (more practical and just as good as fresh). Frozen passion fruit pulp is available at Latin markets and international grocery stores.

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You probably noticed that the pie is half eaten. We just could not resist until the end of the photo shoot. It is that good!

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