Mango Passionfruit Cream Pie

Fresh mangoes tossed in passionfruit curd, on top of a light and airy no bake cream cheese filling, nestled in a graham cracker crust. Yep! Summerly heaven in a pie dish. Adapted from my Mom’s no bake cream cheese pie.

Course Dessert

Cuisine American

Keyword cream pie recipe, mango passionfruit cream pie, mango recipes, passionfruit recipes

Crust, Filling, Curd, and Assembly 45

Servings

Calories 553kcal

Author Bite Me Industries

Ingredients

Graham Cracker Crust

3 cups Honey Maid graham crackers (280g/9.8oz), crushed
1 ¼ sticks of butter (140g), melted
3 tbs powdered sugar (24g)

Cream Cheese Filling

8 oz cream cheese (226g), softened at room temperature for 1-2 hrs.
1 cup powdered sugar (130g)
1 teaspoon vanilla (5g)
2 tbs freshly squeezed lemon juice (28ml), of one whole lemon
3 tbs sour cream (63g)
1 cup heavy cream (240g), whip until firm peaks. Darigold 40% Fat Heavy Whipped Cream.

Passionfruit Curd

1 cup granulated sugar (200g)
6 egg yolks (200g)
½ cup passionfruit pulp (160ml) from fresh or frozen, de-seeded
½ cup butter unsalted (113g), cold, cut into 1” cubes

Instructions

Step One - The Perfect Graham Cracker Crust

Pulse graham crackers in a food processor until coarsely crushed.
Add 140g melted butter, blend with a fork or by hand for quicker results.
Press into the bottom of a 9-inch pie plate. I use the back of a drinking cup to shape against the pie plate.
The crust should be about a ½” thick.

Step Two - The Cream Cheese Filling:

In a stand mixer, equipped with a whisk, mix room temperature cream cheese, powdered sugar until smooth. Add lemon juice, vanilla, and sour cream. Mix until combined well and no lumps are visibly remaining.
Add heavy cream, beat until firm peaks form, stopping to scrape down sides with a rubber spatula.
Layer onto the graham cracker crust, place in the refrigerator to chill. This makes a delightful, light and airy filling.

Step Three – Passionfruit Curd:

In a heavy bottom sauce pot, combine sugar, and egg yolks that have been pressed through a fine mesh sieve. Whisk together thoroughly.
Add passionfruit pulp from fresh or frozen passion fruit that has been de-seeded. Strain seeded pulp through a fine mesh sieve to remove the crunchy seeds.
Heat the sugar, yolks, passionfruit pulp to just below simmer, between 150°-160°F, stirring constantly for about 6-8 minutes. It will be done when you can draw a line through the curd on the back of a spoon or rubber spatula.
Remove from heat, promptly stir in cold cubed butter to quickly cool the curd and to emulsify the ingredients together. Add butter in thirds, stirring until fully integrated. Cover and cool until ready to use.

Step Four - THE FINAL PIE!

Toss curd with 4-5 freshly cut mangos (2lbs/907g) until well coated, layer onto whipped cream cheese layer right before serving.
Store the pie in the fridge, covered 2-4 hours before serving. Enjoy!

Notes

Make ahead tips:

You can prepare the pie and the curd 1 day in advance and store them in the fridge. On the day of serving, you can combine the freshly cut mangos with the passionfruit curd, then layer it onto the chilled pie. Chill to set, then serve!
Freeze! You can make the crust and cream filling ahead and freeze it. Perfect for when it's your turn to bring a pie to a dinner party, it also makes traveling to an outdoor picnic manageable too! Freezing allows successful travel time to get where you are going and arrive with a cold pie ready to eat. Or simply enjoy it as an ice box pie. Top it right before serving.
Presentation - everyone loves a good presentation. It's so pretty to see this pie in all its glory fully topped with beautiful fruit. Consider slicing the bare pie, transferring each slice to a plate, then topping each slice to avoid that awkward mess in the pie plate.

Nutrition