Passionfruit Coconut Meringue Pie

Passionfruit Coconut Meringue Pie

This is the recipe that helped me land the audition for Cooks Vs Cons.  It's an original recipe, one that I had to create and bake in 12 hours to demonstrate that I know how to make a pie from scratch.  So, after searching my refrigerator and a quick, frantic trip to the farmer's market, I ended up with this---a mashup of a coconut cream pie and lemon meringue pie with a tropical twist ! It's a heavenly triple layer of tropical delights : coconut cream custard, passionfruit curd and italian meringue with a drizzling of dulce de leche.

It is a complicated pie in that it requires a few steps, but it's totally worth the extra effort. I happen to always keep a jar of homemade passionfruit curd in the fridge and oh yeah... homemade cajeta otherwise known as goat milk dulce de leche.  I understand that not everyone has that luxury, you can omit the dulce de leche or buy a good quality jar, I will forgive you ;)

Passionfruit Coconut Meringue Pie

Servings: 8 to 9 slices  (9"inch diameter pie plate)

Martini Crust - Adapted from Cook's Illustrated Fool Proof Pie Dough Recipe


2 1/2 cup pastry flour
3/4 cup butter (frozen)
1/2 cup butter or solid cold coconut oil
1/4 cup vodka - chilled
1/4 cup water - chilled
2 tbs sugar
3 tsp salt


Cut up all the fats  in 1/2" cubes.

Mix flour, sugar & salt in a bowl

Using food processor, whirl 1 1/2 cup of flour with 3/4 cup of butter,  add remaining 1 cup of flour and remaining 1/2 cup of butter or coconut oil

Whirl until dough is crumbly

Add chilled liquid. Finish with food processor until it forms a ball . Divide dough into two balls. Wrap in plastic and chill for at least 1 hr - overnight.

When ready to use , take out of fridge for 20 minutes, roll out and pre bake for 10-12 mins at 350° F

Coconut Cream Custard

1 cup unsweetened coconut milk ( I prefer Thai Kitchen brand because it has no added preservatives)
1/2 cup unsweetened  Coconut Cream
1/2 vanilla bean, seeds scraped out, bean and seeds goes into the custard
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons Malibu coconut rum
1/2 teaspoon pure vanilla extract


Heat coconut milk & coconut cream  in a saucepan; bring to a simmer over low heat.

Whisk the egg yolks, sugar and cornstarch together in a large bowl.

Slowly whisk the warm coconut milk into the egg mixture to temper the eggs.

Return the mixture to the pan, set it over medium heat and bring to a boil.

Cook, whisking constantly, until thickened.

Scrape the mixture into a bowl, add vanilla seed. Set aside.

Cool and let it set.






Passionfruit Curd

¾  cup frozen passionfruit pulp
4 large egg yolks
¼ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons butter

Preparation :

Whisk the passion fruit pulp, egg yolks and sugar together in a bowl.

Create a slurry of cornstarch and 3 tbs of water in a separate dish

Cook the passionfruit mixture whisking constantly.

Add slurry and cook until it reaches a boil. Keep stirring until it’s thickened.

Remove from heat once it started bubbling, add butter and stir until melted.

Cool and let it set.


3 egg whites
¾ granulated sugar
¼ tsp cream of tartar


In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Put in a pastry bag with your favorite decorative tip.


Pour coconut custard on prebaked pie crust. Pour passionfruit curd on top. Bake for 20 minutes at 350°F

Take out and cool until it sets. Pipe meringue on top and put under broiler to brown the meringue about 6-8 minutes. Drizzle dulce de leche (optional) Cool and let set completely at least 8 hours or overnight before cutting into it completely.