Passion fruit, also known as Granadilla or Maracujá, depending on country of its origin, gives such a wonderful touch to desserts and drinks! As many of the exotic fruit kinds, passion fruit at the Swedish food stores is always available, unfortunately, quality of the fruit that has crossed oceans before it got here, varies. I was lucky and got some really wonderful passion fruits - in size of a small lemon, full of juice and flavor.
Now that my "dessert period" is at its end (I make and believe this statement regularly - every Monday :)) I want to share a recipe on passion fruit pie. Once again, I found it amusing to experiment and didn't follow any recipe which means that there are things that you can make better in case you'll find it interesting enough to test and try. It is a no-bake dessert, well, if we don't consider the digestive crust visiting oven for 10 minutes.
Passion fruit pie
for the crust:
digestives (I used approx. 2 digestives per portion, made 5 portions)
butter, melted (40-50 g for about 10 digestives)
1 tsp ginger (optional)
for the filling:
1 can coconut milk (400 ml) or a coconut cream (I reduced the watery part of the coconut milk to a half which turned out as a smart move)
4 gelatine sheets (I used Dr. Oetker gelatine sheets that recommend using 3 sheets per 2 dl fluid)
3 Tbsp sugar
3 small or 2 big passion fruits
heavy cream (36% fat) to serve with and 1 passion fruit for decorating
1. Crush the digestives - the best way to do this is to use a food processor. Mix the crushed digestives with melted butter (and ginger). Press the mixture into the pie pan or individual pie molds. Bake at 180 degrees for about 10-15 minutes. Cool down completely.
2. Place the gelatine sheets in a bowl with cold water for 5 - 10 minutes.
3. For the filling, put the coconut milk (reduce the water first) in a pan. Add sugar and the spoon out the passion fruits. Heat up until it almost boils. Remove from the heat. Squeeze out water from the gelatine sheets and dissolve them one by one in the warm mixture. Let cool for a while and pour on the prepared crust. Place in the fridge over night or for at least 4 hours.
4. Serve with a table spoon of cream and some more passion fruit.
To make it better: Sieve the coconut-passion fruit mixture before using it to get a rid of the fruit seeds. You can add some lime zest to the mixture as well. I added lime juice but it made the mixture a little too watery.