I remember the day I conquered my times table. Every day after lunch in fourth grade, we had to practice our times tables. We started with the easy ones and worked toward the harder ones. We went at our own speed, but being the “closet” competitor that I am, I hungered after a perfect score each and every time. I worked my way through 1 to 12 and then got the combined sheet. It was a bigger piece of paper, the multiplier was random instead of focused on one number and almost no one else had gotten to the combined sheet – they were still on the 1 to 12 sheets. After a few days of trying, I did it. Victory is such a thrill for me!
I.moved on from times tables to algebra, geometry and calculus. There were angles, cosign, and proofs. I admit it, I did like mathematics but I rejoiced a bit when I no longer had to complete any math for college. Finally! I was done! And then I realized that math was comforting…there was always a “right” answer instead of the long essays that were graded so subjectively.
During the year that we learned geometry, we were introduced to Pi…the ratio of a circle’s circumference to its diameter. Those were the days that we simply did not see how math laws were ever going to apply to “real life” as we grew into adults. For the most part, we were right. Never do I pull out things I learned in geometry or calculus, but I suspect that I do use algebra here and there without thinking about it.
Just because I never actually use pi for anything doesn’t mean I cannot celebrate it – especially when pi means PIE! Maybe only “math nerds” would celebrate 3/14 as PIE day, but really, any excuse is good for me!
The first time I tried making this Passionfruit Cream Pie, it was devoured. So many people have their preferences for dessert…chocolate, not too sweet, no chocolate, fruity, etc. but this one seemed to win the hearts (and stomachs) of people that come from all dessert preferences. The crust has just a bit of saltiness from the butter and the cream filling is both sweet and tart. Just one slice of Passionfruit Cream Pie will not be enough! Make it for yourself and you will see!
- 1 3/4 cups vanilla cookie crumbs
- 3 tablespoons white sugar
- 5 tablespoons salted butter, melted
- 1/2 cup plus 2 tablespoons passionfruit puree
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- Preheat the oven to 350F.
- CRUST: In a small bowl, combine crumbs, sugar and butter; stirring until completely combined. (I admit that I just dump the crumbs and sugar into the pie plate, stir to combine and then drizzle butter over that, stirring to moisten them and finally press them into the pie plate. Anything to spare me another dirty dish!) Firmly press crumbs into pie plate and freeze (at least 30 minutes or overnight). Bake at 350F until crust is lightly browned, about 10 minutes.
- PASSIONFRUIT CREAM FILLING: Beat the egg yolks swiftly until thick and pale. Gently beat in the condensed milk and then slowly pour in passionfruit puree.
- ASSEMBLY: Pour the passionfruit cream filling into cooled pie crust. Bake the pie for 12 minutes. Transfer pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
For those in Peru, I use 4 packages of the cookie called Tentaciones to make pie crusts and just whiz them into crumbs in my blender. It makes the perfect amount for a delicious pie crust and they come in a few different flavors!
Delicious Pies from Other Kitchens:
- Butterscotch Cream Pie on Flour Arrangements
- Chocolate Peanut Butter Cream Cheese Pie on Evil Shenanigans
- Banana Chocolate Pie (with a stenciled crust!) on La Receta de la Felicidad
- Deep Dish Banofee Pie on Sprinkle Bakes
- Blackberry Cream Pie on Seven Spoons