Passionfruit Curd Pie



For Base

200 g plain sweet biscuits

125 g butter melted


For passion fruit curd

1/2 cup caster sugar

1/3 cup lemon juice

3 passion fruit halved

150 g butter, chopped

4 eggs

2 tbls boiling water

2 tsp powdered gelatin


To Serve

300 ml thickened cream. whipped

2 passionfruit halved to serve




Process biscuits until finely chopped. Add Butter. process until combined. press mixture over base and side of a 3 cm deep, 23 cm base round loose based fluted flan tin. Refrigerate for 30 mins.


Meanwhile, make passionfruit curd. combine sugar, lemon juice, passion fruit pulp and butter in a heatproof bowl. Place bowl over a pan of simmering water (make sure bowl does not touch water). Cook, stirring with a wooden spoon, for 5 mins or until all sugar has dissolved. Remove from heat. whisk in eggs, return to heat, cook, stirring with a wooden spoon for 12 to 15 mins or until mixture thickens and coats the back of the spoon. Remove from heat.


Place boiling water in a heatproof jug, sprinkle with gelatine. Using a fork, stir until dissolved. Add to passionfruit mixture. stir to combine, cool for 10 mins.


Pour curd over biscuit base. Refrigerate overnight or until set. Top with whipped cream and passionfruit pulp. Serve.