Guava Cloud Pie (Printer-friendly)

Luscious tropical pie with creamy guava filling and macadamia crust

# What You'll Need:

→ Macadamia Nut Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 3/4 cup macadamia nuts, finely chopped
03 - 1/4 cup granulated sugar
04 - 6 tablespoons unsalted butter, melted

→ Guava Filling

05 - 1 1/4 cups guava juice, unsweetened or lightly sweetened
06 - 1/4 cup fresh lime juice
07 - 1/2 cup granulated sugar
08 - 3 large egg yolks
09 - 1/4 cup cornstarch
10 - 6 ounces cream cheese, softened
11 - 1 teaspoon pure vanilla extract

→ Whipped Cream Topping

12 - 1 cup heavy cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat the oven to 350°F (175°C).
02 - In a medium bowl, combine graham cracker crumbs, chopped macadamia nuts, and sugar. Stir in melted butter until the mixture resembles wet sand.
03 - Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
04 - Bake for 8 to 10 minutes, until lightly golden. Cool completely before filling.
05 - In a saucepan, whisk together guava juice, lime juice, granulated sugar, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until thickened and bubbly, approximately 5 to 7 minutes.
06 - Remove from heat. Whisk in softened cream cheese and vanilla extract until smooth and fully incorporated.
07 - Pour the guava filling into the cooled crust and smooth the top with a spatula.
08 - Cover and refrigerate for at least 4 hours, or until the filling is completely set.
09 - When ready to serve, whip the chilled cream, powdered sugar, and vanilla to stiff peaks using an electric mixer.
10 - Spread or pipe the whipped cream over the chilled pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but the actual hands-on time is shockingly short.
  • The guava filling has this perfect balance of tangy and sweet that makes your mouth water before you even taste it.
  • It's the kind of dessert that makes people think you're far more sophisticated than you actually are.
02 -
  • The filling needs to be completely cool before it goes into the crust, otherwise it'll start to melt the edges and you'll end up with a soggy mess.
  • Don't skip the constant whisking while the filling cooks—I learned this the hard way when I tried to multitask and ended up with scrambled eggs in my guava mixture.
03 -
  • If your cream cheese seems hard, cut it into chunks and let it soften while you're cooking the guava filling—it'll blend in much more smoothly.
  • The whipped cream topping should go on right before serving, but you can prepare it up to an hour ahead and keep it cold in a piping bag.
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