Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Passion-Fruit Meringue Pie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Yield: 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. Ingredients Crust 4 ounces saltine crackers (scant 1 sleeve) 1 stick (½ cup) unsalted butter, room temperature ¼ cup granulated sugar Filling 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 Directions Crust:Preheat oven to 350 degrees. 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. 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. 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. 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. Rate it Print