Passion-Fruit Meringue Pie

passion fruit meringue martha bakes
Photo: Mike Krautter
1 9-inch pie

The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured into a crisp, salty crust and piled high with toasted meringue.



  • 4 ounces saltine crackers (scant 1 sleeve)

  • 1 stick (½ cup) unsalted butter, room temperature

  • ¼ cup granulated sugar


  • 1 can (14 ounces) sweetened condensed milk

  • 4 large egg yolks

  • ½ cup passion-fruit puree, thawed if frozen

Meringue Topping

  • 4 large egg whites

  • ¾ cup granulated sugar

  • ¼ cup fine sanding sugar

  • ¼ teaspoon kosher salt


  1. Crust:

    Preheat oven to 350 degrees.

  2. Pulse crackers in a food processor until finely ground. Pulse in butter and granulated sugar until combined. Firmly press into bottom and up sides of a 9-inch pie dish. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool completely.

  3. Filling:

    Reduce oven temperature to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, and passion-fruit puree. Pour filling into crust.

  4. Bake until center is set but still quivers when pie dish is nudged, 15 to 17 minutes. Transfer to a wire rack; let cool completely.

  5. Meringue Topping:

    Add topping shortly before serving. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy. Increase speed to high and gradually add both sugars and salt, beating until stiff peaks form, 5 to 7 minutes. Pipe or spread meringue on pie, making sure it touches the crust all around. Lightly brown meringue with a kitchen torch.

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