Name: Passionfruit Meringue Pie Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 2 h 30 min
Cuisine: Australian
Ingredients: 2 sheets of ready rolled sweet short pastry; 1 can of sweetened condensed milk (395g); 1 egg; 3 egg yolks; 1/3 cup lemon juice (80ml); 1/4 cup passionfruit pulp (from 3 fresh passionfruit, approx. 60ml); 3 egg whites; Pinch of salt; 2/3 cup caster sugar (130g)

If you’re craving something that’s fresh, tangy, and just a little bit fancy, this Passionfruit Meringue Pie Recipe is going to become your new go-to. I absolutely love how this pie balances the tartness of passionfruit with the sweet, airy meringue topping—plus, that crisp, buttery pastry shell is the perfect base. When I first tried making this, I was surprised by how simple the steps are, but how stunning the final result looks and tastes. Stick with me, and I’ll walk you through my favorite tips to nail it every single time!

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Why You’ll Love This Recipe

Bursting with Fresh Flavors: The passionfruit and lemon juice give this pie a lively, refreshing zing that wakes up your taste buds.
Perfect Texture Contrast: Creamy filling, crispy golden meringue, and flaky pastry—each bite is a delightful mix.
Simple Ingredients, Stunning Dessert: You’ll find most items in your pantry, making it easy to whip up anytime.
Impresses Every Time: It looks impressive yet is super approachable, great for gatherings or just treating yourself.

A slice of pie sits on a white plate, showing three layers. The bottom layer is a thick, yellow cake-like crust with a few small darker spots, looking soft and crumbly. On top of that is a smooth, bright yellow filling, which looks dense and moist. The top layer is a fluffy, white meringue with a slightly cracked texture and some browned peaks, giving it a light and airy look. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Passionfruit Meringue Pie, passionfruit tart, tropical fruit desserts, easy passionfruit pie, citrus meringue dessert

Ingredients You’ll Need

These ingredients work beautifully together to create that iconic passionfruit meringue pie flavor and texture. Look for the freshest passionfruit you can find for the best fruity aroma, and use good quality ready-rolled pastry to save time without sacrificing that buttery crust.

Flat lay of a sheet of rolled sweet short pastry, a small white bowl of glossy sweetened condensed milk, one whole uncracked brown egg, three golden egg yolks in a white bowl, a small white bowl with bright yellow lemon juice, three fresh halved passionfruits showing vibrant orange pulp with black seeds, a small white bowl with three fluffy egg whites, a pinch of salt on the surface, and a small white bowl with fine white caster sugar, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Passionfruit Meringue Pie, passionfruit tart, tropical fruit desserts, easy passionfruit pie, citrus meringue dessert

Ready rolled sweet short pastry: Saves time and creates a buttery, flaky crust without bending over backward to make pastry from scratch.
Sweetened condensed milk: Adds creamy sweetness and thickness to the filling—make sure it’s regular, not evaporated milk.
Egg and egg yolks: These help set the filling perfectly and add richness; fresh eggs give you the best results.
Lemon juice: Brings brightness that balances the sweetness of the condensed milk and meringue beautifully.
Passionfruit pulp: The star of the show—fresh passionfruit has the best tang, but you can use passionfruit pulp from a jar if fresh isn’t available.
Egg whites: Whipped to soft peaks then into a glossy meringue, they create that light, crispy topping everyone loves.
Pinch of salt: Enhances the meringue’s flavor and helps stabilize the beaten egg whites.
Caster sugar: Important for sweetening the meringue and giving it that perfect glossy finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Passionfruit Meringue Pie Recipe is—you can tweak the acidity, sweetness, and even the crust to suit your taste or dietary needs. Here are a few ways I’ve mixed things up over the years.

Tropical Twist: Once, I added a tablespoon of finely grated lime zest to the filling—it added a fresh zing that made the pie even more vibrant.
Gluten-Free Crust: Swap the short pastry for a gluten-free alternative or make a nutty crust with ground almonds for a delicious change.
Dairy-Free Version: Try canned coconut condensed milk and an egg substitute in the filling to keep the tropical vibe, perfect for dairy intolerances.
Extra Crunch: Sprinkle toasted coconut flakes on top of the meringue right before finishing baking to give an extra layer of texture.

How to Make Passionfruit Meringue Pie Recipe

Step 1: Prepare and Blind Bake the Pastry Shell

First things first: preheat your oven to 200°C (fan bake). Grease a 22cm pie tin lightly and line it with your sweet short pastry. Trim any excess edges—that way, it looks neat and bakes evenly. Then, place a sheet of baking paper over the pastry and fill it with dry rice or baking beans. This keeps the base from puffing up and helps it maintain its shape. Pop it in the oven for 10 minutes, then carefully remove the rice and baking paper and bake for another 5 minutes so the base sets nicely. This step is key—you’ll thank me when your pastry isn’t soggy but stays crisp!

Step 2: Mix the Passionfruit Filling

While the pastry cools, whisk together the sweetened condensed milk, one whole egg, three egg yolks, lemon juice, and passionfruit pulp in a bowl. I like to mix until it’s silky smooth and just thick enough to coat the back of a spoon. The combination of passionfruit and lemon juice really gives that fresh tartness that complements the creamy condensed milk perfectly.

Step 3: Whip the Meringue

Next up, the meringue! Place your egg whites and a pinch of salt in a clean, dry bowl. Beat until soft peaks form—that’s when the meringue just holds its shape but still gently folds over. Slowly add in your caster sugar while continuing to beat the mixture on high speed for about five minutes until it’s thick, glossy, and forms stiff peaks. This step can be a bit daunting, but trust me—it’s all about patience and using clean equipment to get that perfect meringue.

Step 4: Assemble and Bake the Pie

Pour your passionfruit filling into the cooled pastry shell and smooth it evenly right to the edges. Then, spoon the meringue on top, spreading it carefully to seal the filling underneath. I always use a fork to create little decorative peaks on top of the meringue—that golden crispiness sure impresses guests! Bake the pie at 160°C for about 50 minutes until the meringue becomes a beautiful golden brown and feels crisp to the touch.

Step 5: Cool and Serve

After baking, leave the pie to cool on the bench for about an hour. Then, pop it in the fridge to chill completely—this helps the filling set firmly so each slice holds together perfectly. I’ve found that rushing this step can make the filling a little runny, so patience is a virtue here!

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Pro Tips for Making Passionfruit Meringue Pie Recipe

Use Room Temperature Eggs: Eggs whip up more easily and achieve better volume for your meringue when they’re not straight from the fridge.
Avoid Overmixing the Filling: Mix until just smooth; overbeating can introduce too much air, causing the filling to crack when baking.
Bake Meringue Low and Slow: Baking at 160°C gently crisps the top without burning it or causing shrinkage.
Seal the Meringue to the Edge: Press the meringue right to the pastry edges to prevent it from shrinking and separating during baking.

How to Serve Passionfruit Meringue Pie Recipe

A round pie sits on a white plate, showing two visible layers. The bottom layer is a golden brown crust with a firm texture and slightly uneven edges. The top layer is a thick, whipped white meringue with a rough, swirled surface that has peaks and ridges, some areas slightly toasted to a light brown color. The plate is on a light pink fabric surface. photo taken with an iphone --ar 2:3 --v 7 - Passionfruit Meringue Pie, passionfruit tart, tropical fruit desserts, easy passionfruit pie, citrus meringue dessert

Garnishes

For garnish, I usually keep it simple—a few fresh passionfruit seeds scattered on top add a lovely visual pop and an extra bit of tang with every bite. You can also sprinkle toasted coconut flakes or a tiny dusting of icing sugar if you want to get a bit fancy.

Side Dishes

This pie is quite rich and zesty on its own, so I usually serve it with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream on the side. Fresh fruit salad or even a simple cup of herbal tea complements the flavors beautifully if you’re serving it as part of a bigger spread.

Creative Ways to Present

One time, for a special brunch, I cut the pie into small bite-sized squares and topped each with a tiny edible flower—everyone loved the elegant touch! You could also serve slices on pretty dessert plates with tropical leaves or wooden boards for a rustic, island-inspired vibe.

Make Ahead and Storage

Storing Leftovers

After serving, I tightly cover leftovers with plastic wrap or store the pie in an airtight container in the fridge. It keeps beautifully for 2-3 days. Just make sure to keep it chilled so the meringue doesn’t weep or become overly sticky.

Freezing

I don’t typically freeze this pie because the meringue can lose its crisp texture after thawing. However, if you want to freeze the filling separately before assembly, you can freeze the passionfruit custard in a sealed container for up to one month.

Reheating

If you want to warm leftover slices slightly, I recommend a quick 5-minute warm-up in a low oven (about 150°C) to avoid melting the meringue. But honestly, I prefer this pie chilled as it lets the flavors sing and the texture stay just right.

FAQs

Can I use frozen passionfruit pulp for this pie?

Absolutely! Frozen passionfruit pulp works well if fresh isn’t available. Just thaw it fully and strain out any excess seeds if you prefer a smoother filling. It maintains that signature tangy flavor beautifully.
Why did my meringue weep after baking?

Meringue weeping usually happens when it cools too quickly or there’s moisture in the air. To minimize this, bake at a moderate temperature, press the meringue onto the pie edges to seal it well, and cool the pie gradually at room temperature before refrigerating.
Can I make the pastry from scratch?

Definitely! If you enjoy making your own crust, a classic sweet shortcrust pastry made with flour, butter, sugar, and egg works perfectly. Just ensure it’s blind baked properly to avoid sogginess under the moist filling.
How can I tell when the pie is done baking?

The meringue should be golden brown and feel crisp to the touch. The filling will set as the meringue bakes, but it might still have a slight wobble—that’s fine and part of the creamy texture you’re aiming for.

Final Thoughts

Making this Passionfruit Meringue Pie Recipe has become one of my favorite ways to bring a burst of sunshine to the table—whether it’s a casual family dessert or a special occasion treat. It’s a recipe that feels fancy but isn’t intimidating, and every time I serve it, my loved ones go crazy for the bright, tangy flavor paired with the pillowy meringue and crunchy crust. Trust me, once you try this, you’ll find yourself reaching for passionfruit more often than ever. Give it a go and enjoy every sweet, tart, fluffy bite!