Passion Fruit Pie with Belcour Pineapple Jam

More recipes with:

belcour pineapple and ginger preserve, Passion Fruit

Method

1. Preheat oven to 350 degrees.
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the yolk and continue to mix until well incorporated. Add flour and knead lightly, adding first 1 T. ice water, then a teaspoon more at a time, if necessary, until crust is elastic and can be formed into a ball. Refrigerate crust for one hour.
3. Divide into two. Freeze one crust if not making two pies. Roll crust out and line an 8-inch pie pan or tart shell. Chill for one hour. Line crust with foil and fill with beans or pie weights. Bake for 20 minutes or until the crust is set and just beginning to brown. Remove the foil and beans and cool.
4. Reduce oven temperature to 300 degrees. Beat the three egg whites to soft peaks. They will be slightly foamy and holding soft peaks, but not firm.
5. Stir egg yolks to a uniform consistency; do not beat. Add condensed milk and blend. Add passion fruit or lime juice and stir until completely blended. Fold in beaten egg whites, taking care not to deflate the mixture. Pour filling into baked pie crust and bake for 20 minutes or until the filling is just set. Glaze and serve chilled or at room temperature.
6. For the glaze, boil all the glaze ingredients together until the sugar is dissolved.