Passionfruit Meringue Pie


200 sweet short pastry.  (Can be bought or home made.)

30g butter

1 cup milk

¾ cup sugar

300g passionfruit pulp (approx 12 medium sized passionfruit)

3 eggs separated

3 Tbs cornflour




Grease 20cm pie dish and line with rolled pastry.  (Tip: roll pastry around the rolling pin and unroll over the pie dish.  Press pastry firmly against pie dish to remove air bubbles.)

Prick pastry base with fork and bake blind for 10 minutes at 200⁰C  (400⁰F)

Allow the base to cool


Melt butter and heat milk. 

Dissolve half sugar in the milk and butter

Add passionfruit pulp

Stir in egg yolks and cornflour mixed to a paste with a little water.

Heat to thicken stirring constantly.  (It takes a good ten minutes to thicken)

NB  It is important not to let it boil.

Allow to cool a little.  Stir in any skin that has formed and spoon over the crust.


Beat egg whites until stiff peaks.

Continue beating gradually sprinkling in remaining sugar.

Spread meringue over the pie and return to a low oven.

Bake for 20 minutes or until the meringue is light brown and firm.


Serves 8