Another delicious pie to brighten up your weekend! Even though bad weather is currently looming over Portugal, I’m already thinking of the hot summer days that will follow, and this tropical dessert will be perfect to make over and over again.
A yummy cookie crust, smooth chocolate ganache bottom and a silky mango-passionfruit cream that is to die for. And you can even use canned fruit pulp, which means it can be made at any point of the year with these common ingredients.
I was especially happy with the how the decoration turned out – not only is it one of the tastiest pies ever, but it is also one of the prettiest. A must for fans of tropical fruits.
Mango-Passionfruit Pie
with dark chocolate ganache and "Maria" cookies
Ingredients
Cookie Crust
- 220 g "Maria" toasted cookies (portuguese cookie)
- 100 g unsalted butter
Chocolate Ganache
- 100 g dark chocolate (70% cocoa)
- 50 ml heavy cream
Filling
- 395 g condensed milk
- 280 g passionfruit pulp
- 220 g mango pulp
- 4 egg yolks
- 1 tsp vanilla essence
- 1/2 tsp salt
Decoration
- 100 ml heavy cream
- edible flowers
Instructions
Cookie Crust
- Preheat the oven to 170 º C.
- Grind the cookies to a powder using a food processor.
- Melt the butter in the microwave. Add it to the cookies, mixing with a fork until you have a mixture that resembles wet sand.
- Spread this mixture evenly on the pie frame, pressing it with the back of a spoon.
- Bake for about 10 minutes. Let it cool down while you prepare the ganache.
Chocolate Ganache
- Chop the chocolate to small bits and melt it in the microwave.
- Add the warm cream, stirring with a whisk until you have a smooth and glossy ganache. Let it cool down a little.
- Spread the ganache on the cookie crust and smoothen it over with a spatula. Set aside.
Filling
- In a big bowl, whisk all the ingredients together until smooth.
- Pour the pie filling carefully on the crust. Bake for about 25 to 30 minutes, or until it is set in the edges, but the center still jiggles a little.
- After cooling a few minutes, refrigerate for at least 2 hours.
Decoration
- Whip the cream to stiff peaks in the mixer.
- Decorate to your liking with the whipped cream and edible flours.
