Name: Passion Fruit Curd Pie
Total time: 10 h 10 min
Ingredients: 1¼ pounds (567 grams) passion fruit, halved; 1¼ cups water; ¾ cup (5¼ ounces/149 grams) plus 1½ teaspoons sugar, divided; 6 large egg yolks; ⅓ cup (1⅓ ounces/38 grams) cornstarch; ⅛ teaspoon table salt; 2 tablespoons unsalted butter, cut into 2 pieces; ½ cup heavy cream; ½ teaspoon vanilla extract; ½ cup raspberry jam; 1 recipe recipe, baked and cooled; 5 ounces (142 grams/1 cup) raspberries; ¼ cup (¾ ounces/21 grams) sweetened shredded coconut, toasted

Why This Recipe Works

We made a smooth passion fruit curd to fill our pie with just the right balance of sweet, tangy, and rich. To complement this special fruit, we had to choose our components carefully—nothing too sour or cloyingly sweet. Our coconut cookie crust gave a subtle nod to the tropics, as did toasted coconut sprinkled on top. But we still needed something to make the passion fruit flavor really pop, and raspberries provided just the right sweet-sour balance. A schmear of raspberry jam beneath the curd and some puckery fresh raspberries on top were the perfect combination.

Before You Begin

You can substitute ½ cup frozen passion fruit puree, thawed, for the fresh in this recipe (skip step 1).

Instructions

Scrape pulp (including seeds) from passion fruit into bowl of food processor. Pulse until seeds are separated from pulp, about 4 pulses. Strain puree through fine-mesh strainer into bowl, discarding solids. Measure out ½ cup puree, reserving any remaining for another use.

Whisk water, ¾ cup sugar, ½ cup puree, egg yolks, cornstarch, and salt together in large saucepan until combined. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 170 degrees, 5 to 10 minutes. Off heat, whisk in butter until smooth. Strain curd through clean fine-mesh strainer into large bowl, cover with plastic wrap, and refrigerate until chilled, about 1½ hours.

Using stand mixer fitted with whisk attachment, whip cream, vanilla, and remaining 1½ teaspoons sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk one-third whipped cream into chilled puree mixture until lightened. Using rubber spatula, gently fold in remaining whipped cream until homogeneous. Spread raspberry jam evenly over cooled crust, then top with curd mixture, smoothing with clean spatula into even layer. Refrigerate until set, at least 8 hours or up to 24 hours. Arrange raspberries decoratively on top of pie and sprinkle with coconut. Serve.