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Passionfruit Meringue Pie Jars: Easy Tropical Layered Dessert

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Passionfruit Meringue Pie Jars are elegant layered desserts made with buttery biscuit crumbs, silky passionfruit curd, and fluffy toasted coconut meringue. These tropical dessert jars are perfect for entertaining, holidays, or make-ahead treats.

Ingredients

Scale
  • For the Biscuit Base:
  • 2 cups graham cracker or digestive biscuit crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • For the Passionfruit Curd:
  • 1 cup passionfruit pulp
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • For the Coconut Meringue:
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted shredded coconut
  • Optional Garnishes:
  • Fresh passionfruit pulp
  • Toasted coconut
  • Lemon zest
  • Fresh mint
  • Edible flowers

Instructions

  1. Mix the biscuit crumbs, melted butter, and sugar, then press into serving jars and chill.
  2. Cook the passionfruit pulp, egg yolks, sugar, butter, and lemon juice over low heat until thickened. Cool completely.
  3. Spoon the cooled curd over the biscuit base.
  4. Beat the egg whites until soft peaks form, then gradually add the sugar until glossy stiff peaks develop. Fold in the vanilla extract and toasted coconut.
  5. Pipe or spoon the meringue onto each jar.
  6. Toast the meringue using a kitchen torch or briefly under a broiler.
  7. Garnish with fresh passionfruit, toasted coconut, lemon zest, or mint before serving.

Notes

  • Use fresh passionfruit whenever possible.
  • Cook the curd over gentle heat.
  • Allow each layer to chill before assembling.
  • Toast the meringue just before serving.
  • Store covered in the refrigerator for up to 3 days.
  • Freezing is not recommended.
  • Use gluten-free biscuits for a gluten-free version.
  • Add fresh garnishes immediately before serving.

Nutrition

Find it online: https://recipeeasily.com/passionfruit-meringue-pie-jars/