Passionfruit curd pie



  • 200g plain sweet biscuits
  • 125g butter, melted
  • 300ml thickened cream, whipped
  • 2 passionfruit, halved, to serve


  • 1/2 cup caster sugar
  • 1/3 cup lemon juice
  • 3 passionfruit, halved
  • 150g butter, chopped
  • 4 eggs
  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatine


  • Step 1Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of a 3cm-deep, 23cm (base) round loose-based fluted flan tin. Refrigerate for 30 minutes.
  • Step 2Meanwhile, make Passionfruit curd: Combine sugar, lemon juice, passionfruit pulp and butter in a heatproof bowl. Place bowl over a pan of simmering water (make sure bowl doesn’t touch water). Cook, stirring with a wooden spoon, for 5 minutes or until sugar has dissolved. Remove from heat. Whisk in eggs. Return to heat. Cook, stirring with a wooden spoon, for 12 to 15 minutes or until mixture thickens and coats the back of the spoon. Remove from heat.
  • Step 3Place 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 minutes.
  • Step 4Pour curd over biscuit base. Refrigerate overnight or until set. Top with whipped cream and passionfruit pulp. Serve.


Rate article