Key passion fruit pie dessert

Key passion fruit pie dessert

4 glasses 45 minutes
A fabulously simple Easter dessert: Key passion fruit pie in glasses. A new take on Key lime pie with delicious passion fruit filling and muscovado-marinated passion fruit pips.
Key passion fruit pie dessert
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    Crunchy crumbs

    • 40 g browned butter
    • 20 g Dansukker Organic Light Syrup
    • 100 g Digestive biscuits, 7 crackers

    Passion fruit filling

    • 4 passion fruits
    • 10 g freshly squeezed lime juice (or more for added tang)
    • 200 g sweetened condensed milk
    • 2 egg yolks
    • 5 g Dansukker Vanilla Sugar

    To decorate

    • leftover passion fruit pips
    • 10 g lime juice
    • 15 g Dansukker Light Muscovado Sugar
    • 200 ml whipping cream

    Melt butter until browned in a saucepan and add syrup. Process the biscuits in a food processor and add to the butter mixture. Mix together.

    Scoop out the passion fruit flesh and strain to remove the pips. Put the pips aside and mix the passion fruit juice with the lime juice, condensed milk, egg yolks and vanilla sugar.

    Combine the passion fruit pips, lime juice and muscovado sugar in a bowl. Whip the cream until fluffy in another bowl.

    Layer the passion fruit filling with the biscuit crumbs in four glasses. Top with whipped cream and passion fruit pips.

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