Passionfruit Satin Chiffon Pie

Hi everybody, How are your holiday celebrations coming along? Hope you are all set for Christmas. It’s been a very busy time for the past couple of weeks, hence couldn’t update my blog even though I had a couple of posts already drafted! Son had exams and I got busy with him… Now his school is closed so I may get some time to spend on my blog, hopefully :).... Like every year I made the Christmas Cake, but couldn’t do the icing yet:( .... Today’s recipe is a Passionfruit Pie I tried recently and if you are still thinking of dessert for Christmas or New Year you can try this! If you are a regular reader you know my love for passionfruit by now :P...  So here is another passion fruit recipe to add to my list :)...
For the crust you can either use the Buttery Vanilla Nut Crumb Crust recipe given below or can use vanilla biscuit crust or Ginger Biscuit crust

May this Christmas fill your hearts with warmth, peace and joy!

Merry Christmas from our home to yours! 

Passionfruit Satin Chiffon Pie

Serves -8

Recipe from 365 Great Cakes and Pies

Buttery Vanilla Nut Crumb Crust

Ingredients:

½ cup nuts (can use pecans, walnuts, almonds or cashew nuts)

1 ¼ cups vanilla cookie crumbs

5 tbsp butter, melted

Method: 

• Preheat oven to 350°F / . Arrange nuts on a small cookie sheet. Bake 5 to 7 minutes, or until lightly toasted and fragrant. Cool and finely chop.
• In a medium bowl, combine cookie crumbs and nuts. Stir in butter, tossing until mixture is evenly moistened. Press crumb mixture evenly over bottom and sides of a 9 –inch pie pan. Bake 8-10 mints, or until crumbs are lightly toasted. Cool completely on a wire rack before filling.

Passionfruit Filling:

Ingredients:

10 fresh passionfruit or ½ cup frozen passionfruit puree, thawed

1 tbsp unflavored gelatin

4 large eggs, separated, at room temperature3/4 cup sugar

2 tbsp fresh lime juice

½ tsp grated lime zest

½ cup heavy cream

Whipped cream and passionfruit puree for decoration

Method:

• Cut each fresh passionfruit in half and scoop out pulp and seeds with a spoon. Transfer to a fine sieve set over a bowl; strain pulp through sieve, pressing with back of spoon. Discard seeds. You should have ½ cup passionfruit puree.
• In a cup, sprinkle gelatin over ¼ cup water; let it stand 5 minutes to soften.
• In a medium saucepan, whisk together egg yolks and ½ cup sugar. Whisk in passionfruit puree and lime juice until smooth. Cook over medium heat, stirring constantly, until mixture thickens and coats back of a spoon, 5 to 7 minutes.
• Remove from heat and stir in softened gelatin and lime zest until gelatin is completely dissolved. Place the mixture in a larger bowl filled with ice water. Let cool, stirring occasionally, until mixture mounds slightly when dropped from spoon.
• Meanwhile, in a large bowl, beat egg whites with an electric mixer to soft peaks. Gradually add remaining ¼ cup sugar. Increase mixer speed and continue to beat until stiff peaks form when beaters are lifted. Remove partially set gelatin mixture from ice water. With a rubber spatula, fold in beaten whites until blended.
• In another bowl, beat cream with an electric mixer until stiff. Fold into passionfruit mixture. Turn filling into Buttery Vanilla Nut Crumb crust. Cover and refrigerate until filling is set, several hours or overnight. Uncover, decorate top with whipped cream, passionfruit puree and lemon zest. 

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