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Passionfruit and lemon custard crinkle pie recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delight in an Australian Christmas crinkle pie filled with passionfruit, lemon, and luscious custard for a tropical twist with minimal effort. No more tedious butter brushing with this clever filo pastry hack, creating a divine balance of creaminess and tanginess that is sure to impress. Enjoy the fruity flavors after just 1 hour of cooling. Discover the versatility of custard in various dessert recipes, from star of the dish lemon custard tarts to perfect accompaniments like saffron custard with baklava pears.
Ingredients:
  • 140g unsalted butter, melted
  • 12 sheets filo pastry
  • 250ml (1 cup) shelf-stable Vanilla Flavour Custard, plus extra to serve
  • 1 egg
  • 2 tsp grated lemon rind
  • 21.00 gm fresh lemon juice
  • 170g can Passionfruit Pulp in Syrup
  • Icing sugar mixture, to dust
Instructions:
  • Preheat your oven to 190C/170C fan forced, then lightly grease a 20 x 30cm baking dish with melted butter.
  • Lay 1 pastry sheet on a clean surface. Cover the other sheets with dry, then damp tea towels. Fold the sheet into a 2cm wide strip, like an accordion, starting from one short end. Place it at one end of the dish, folding the sides if necessary. Repeat with the rest of the pastry sheets until the dish base is covered. Drizzle with the rest of the melted butter and bake until lightly golden, about 20 minutes.
  • Whisk together custard, egg, lemon rind, lemon juice, and ⅓ cup passionfruit pulp in a large jug. Pour the mixture over the pastry layer and bake for 15 minutes, or until the custard is just set. Allow it to cool for 1 hour before serving.
  • Sprinkle pie with a dusting of powdered sugar. Enjoy with additional custard and the leftover passionfruit pulp for a delightful drizzle. Check out our helpful video for a detailed guide on creating our delectable Passionfruit and Lemon Custard Crinkle Pie.

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