Passionfruit Cream Pie


This pie can be made 8 - 24 hours before it is needed



1/2 cup fresh passionfruit pulp

3/4 cup sugar

3/4 cup water

1 pkt lemon jelly

250g carton cream cheese

1 cup cream, whipped



1 cup wine biscuit crumbs (about 1/2 pkt, crumbled)

50g butter



To make crust, crush the biscuits and soften the butter. Stir crumbs and butter together then press the mixture onto the bottom of a pie plate or loose-bottomed cake tin about 23cm in diameter.



Measure the passionfruit pulp, sugar and water into a medium-sized saucepan and bring to the boil. Add the jelly crystals, remove the pan from the heat and stir until the crystals dissolve. If necessary, warm the saucepan gently to dissolve all the crystals, but do not heat more than necessary. Cool to room temperature.

Soften the cream cheese by beating with a fork or wooden spoon in a mixing bowl. Sieve jelly mixture into the cream cheese, pressing through all the pulp from around the seeds themselves. Beat until smooth,then chill until quite cold and partly set.

Whip cream and fold into the partly set jelly. Pour into prepared crust and leave to set in the fridge. Cover with plastic film as soon as the filling is firm enough.

Decorate just before serving with stiffly whipped cream.