Pin My neighbor handed me a jar of homemade guava paste one sweltering July afternoon, and I stood in my kitchen holding it like I'd been given a secret. That's when this pie was born—not from a recipe book, but from the simple idea that something so golden and fragrant deserved to become clouds. The tropical warmth of that filling, the buttery crunch of macadamia nuts, and cream so pillowy it feels like summer itself on a plate changed how I think about icebox pies forever.
I made this for a dinner party where everyone kept asking what that golden smell was coming from the kitchen. When I pulled it from the fridge and watched their faces light up after that first bite, I realized this pie does something most desserts don't—it makes people slow down and actually taste the tropics, not just eat sugar. That moment sealed it for me.
Ingredients
- Graham cracker crumbs: The foundation here—toasted ones give the crust a deeper color, but regular ones work beautifully too.
- Macadamia nuts, finely chopped: These nuts have a buttery richness that graham crackers alone could never deliver; don't skip them even if you think you're not a nut person.
- Granulated sugar (for crust): Just enough to add a whisper of sweetness and help everything bind together.
- Unsalted butter, melted: This is your glue—use actual melted butter, not coconut oil or shortcuts; the flavor matters here.
- Guava juice: The heart of this pie; find unsweetened or lightly sweetened versions at Latin markets or specialty stores, and shake the bottle well.
- Fresh lime juice: Bottled works in a pinch, but fresh lime cuts through the guava richness in a way that feels almost essential.
- Egg yolks: They thicken the filling and add richness; use them straight from the fridge since cold yolks whisk in more smoothly.
- Cornstarch: This keeps the filling from breaking and gives it that signature silky texture.
- Cream cheese, softened: Leave it on the counter for thirty minutes before you start cooking; cold cream cheese clumps and refuses to play nice.
- Vanilla extract: Pure vanilla is non-negotiable here; it rounds out the tropical flavors without overpowering them.
- Heavy cream, chilled: Keep it in the coldest part of your fridge for at least two hours before whipping; cold cream whips faster and holds peaks longer.
- Powdered sugar: Sift it if you have time, though honestly, whisking hard gets most lumps out.
Instructions
- Heat the oven and gather your crust ingredients:
- Preheat to 350°F and combine graham cracker crumbs, chopped macadamia nuts, and sugar in a medium bowl. The mixture should look like wet sand when the melted butter is stirred in—not clumpy, not dry.
- Build the crust:
- Press the mixture firmly and evenly into a 9-inch pie dish, working it up the sides with your fingers or the back of a measuring cup. Don't be shy here; a sturdy crust holds everything up.
- Toast the crust:
- Bake for 8 to 10 minutes until lightly golden at the edges, then let it cool completely on the counter. You'll know it's ready when you can touch the bottom without flinching.
- Make the guava filling:
- Whisk together guava juice, lime juice, granulated sugar, egg yolks, and cornstarch in a saucepan over medium heat, stirring constantly. Watch the mixture go from thin to thick and glossy—this takes about 5 to 7 minutes, and you'll feel the moment it's right when the whisk drags slightly through the bottom.
- Smooth in the cream cheese:
- Remove from heat and whisk in softened cream cheese and vanilla until completely smooth with no lumps. A few quick whisks here prevent lumps from forming later.
- Fill and chill:
- Pour the guava filling into the cooled crust, smooth the top gently, cover with plastic wrap, and refrigerate for at least 4 hours, ideally overnight. The pie is ready when the filling is set firm but still gives slightly when you press the center.
- Whip the cream topping:
- When you're ready to serve, pour chilled heavy cream into a cold bowl and whip with powdered sugar and vanilla until soft peaks form, then continue until stiff peaks stand straight up. This takes about 3 to 4 minutes with an electric mixer and about twice as long by hand, but you'll actually feel stronger afterward.
- Top and serve:
- Spread or pipe the whipped cream over the chilled pie, garnish with extra macadamia nuts or lime zest if you're feeling fancy, then slice with a warm knife wiped between cuts. A warm knife cuts through cream without dragging or tearing.
Pin There's something almost sacred about pulling a fully set guava pie from the refrigerator late in the afternoon, when the kitchen is quiet and the light is golden. Watching someone taste it for the first time, that moment when their eyes close and they forget to say anything at all—that's when a dessert becomes a memory.
Why This Pie Feels Like Summer
Guava is a fruit that doesn't apologize. It's bold and floral and somehow both tropical and nostalgic at once, like it's been waiting for years to remind you of something beautiful you almost forgot. The cream pie format lets that guava flavor shine without overwhelming you, and the macadamia crust adds richness that keeps everything grounded. This pie works because it doesn't try to be anything other than what it is—simple, elegant, and unapologetically delicious.
Make-Ahead and Storage
This is genuinely one of the easiest pies to prepare ahead of time, which feels like a small miracle when you're hosting. The filled pie sits happily in the refrigerator for up to 24 hours before you add the whipped cream, and if you're careful with plastic wrap, the flavors just deepen. Keep it covered tightly or it'll pick up the scent of everything else in your fridge—not ideal after you've invested all this care.
Flavor Variations and Swaps
Once you understand how this pie works, you can chase other tropical dreams with it. Passion fruit juice swapped in for guava creates an almost floral-tart version, mango puree creates something richer, and even a mix of both keeps things interesting. The macadamia crust is specific enough to anchor the pie, so you have real freedom with what happens inside.
- If guava juice feels impossible to find, Hawaiian Punch Guava flavor or even canned guava nectar will work in a pinch, though the flavor will be slightly sweeter.
- Stir in a tablespoon or two of guava puree if you can find it in the specialty section—this adds a welcome depth that plain juice sometimes misses.
- For a non-alcoholic serve, a chilled hibiscus iced tea is absolutely stunning alongside a slice of this pie.
Pin This guava cloud pie has become my answer to the question of what to bring to summer gatherings when I want to feel like I tried. It sits at that perfect intersection of impressive and relaxed, made-ahead and fresh-tasting, exotic and deeply comforting.
Recipe Questions
- → Can I use fresh guava instead of juice?
Fresh guava works beautifully. Blend 2-3 ripe guavas, strain the pulp, and use the liquid in place of juice. You may need to adjust sugar slightly depending on fruit sweetness.
- → How long does the pie need to chill?
The guava filling requires at least 4 hours refrigeration to set completely. For best results, make it the night before serving. The whipped cream topping should be added just before serving for optimal texture.
- → Can I make this gluten-free?
Absolutely. Substitute traditional graham crackers with gluten-free graham-style cookies or almond flour crumbs. All other ingredients are naturally gluten-free.
- → What can I substitute for macadamia nuts?
Macadamias add buttery richness, but pecans, cashews, or even toasted coconut work well in the crust. For nut-free, try extra graham cracker crumbs or crushed vanilla wafers.
- → How should I store leftovers?
Cover tightly and refrigerate for up to 3 days. Note that the whipped cream may weep slightly over time. For longer storage, freeze slices without whipped cream for up to 1 month.
- → Can I make individual servings?
Yes! Press the crust mixture into small jars or ramekins, layer with guava filling, and top with individual dollops of whipped cream. Adjust chilling time to 2-3 hours for smaller portions.