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Make beautiful, individual passion fruit pies without turning the oven on this summer. Top the tangy filling with a smooth meringue and you have yourself a delicious gluten-free dessert.
By Denise Browning
Making a meringue pie (or more specifically no-bake, crustless, gluten-free passion fruit meringue pies) couldn’t be quicker or more care-free when using these pasteurized eggs from Safest Choice.
Without pasteurized eggs from Safest Choice Eggs, the meringue for our passion fruit meringue pies would have to be whisked in a double-boiler containing simmering water in order to pasteurize the eggs. But thanks to Safest Choice Eggs, this process can be safely skipped. Yay! 
Our passion fruit meringue pies are no-bake, gluten-free, and super quick and easy to make. They are great for sophisticated entertaining and, of course, are guilt-free (small-sized portions and salmonella-free)!
Like the French, Brazilians are just crazy for passion fruit. So why not feature a treat here inspired by one of Brazil’s most delightful desserts: Torta de Maracujá con Chantilly or Passion Fruit Meringue Pie. The difference is, our passion fruit meringue pies are crustless and are served in individual portions, which conveniently eliminates the slicing process.
And don’t worry at all about having to find the fruit. Our passion fruit meringue pies are made from frozen passion fruit pulp — available at most local supermarkets in America.
These passion fruit meringue pies are a real hit among my family and friends, and I think that they will be among yours as well.
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An EGG For Every Occasion — No-Bake Passion Fruit Meringue Pies
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Tangy passion fruit cream gets a fluffy meringue topping in this easy, no-bake dessert. Perfect for a summer gathering!
Ingredients
- 1 (14 ounce) cans (396 g) sweetened condensed milk
- 1 cups (237 ml) thawed passion fruit frozen pulp
- 0.25 cups (60 ml) heavy whipping cream
- 4 large Safest Choice Pasteurized egg whites
- 3 tsp cream of tartar
- 1.5 cups (355 ml) powdered sugar
- 0.5 tsp pure vanilla extract
- 4 passion fruits, cut in half and pulp removed
Instructions
- Blend passion fruit, sugar, and cream in a blender for 1-2 minutes until smooth and thick.
- Pour mixture into ramekins (2/3 to ¾ full), cover, and refrigerate for at least 3 hours.
For the meringue
- In an electric mixer, beat egg whites and cream of tartar on low speed, gradually increasing to high speed until foamy and thick.
- Gradually add sugar, beating on high speed until stiff and glossy.
- Add vanilla and mix until combined.
- Garnish the passion fruit cream with passion fruit pulp (optional).
- Pipe meringue onto the passion fruit pies using a star tip or preferred tip.
- Toast meringue with a blow torch.
- Refrigerate and serve later, if desired.
Notes
- For a richer flavor, use full-fat sweetened condensed milk.
- If you don’t have a blowtorch, broil the meringues for 1-2 minutes, watching carefully to prevent burning.
- Leftover pies can be stored, covered, in the refrigerator for up to 2 days; meringue may soften slightly.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 40
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 40
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Frequently Asked Questions
Can I make the passion fruit curd ahead of time?
Yes, you can prepare the passion fruit curd up to 3 days in advance and store it covered in the fridge. Bring it to room temperature before assembling the pies.
How do I know when the meringue topping is ready?
The meringue should form stiff, glossy peaks that hold their shape when you lift the whisk. If you’re using a kitchen torch to finish it, move the flame in quick, even passes so the tips brown without melting the filling below.
Can I use bottled passion fruit juice instead of fresh?
Fresh passion fruit pulp gives a sharper, more fragrant flavor, but good-quality bottled juice works as a substitute. Just make sure it’s 100% juice with no added sweeteners, as the meringue already provides plenty of sweetness.
