Description
Tangy passion fruit cream gets a fluffy meringue topping in this easy, no-bake dessert. Perfect for a summer gathering!
Ingredients
Units
Scale
- 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