Guava Cloud Pie (Print)

Tropical guava cream pie with crunchy macadamia crust and fluffy whipped topping

# Components:

→ Macadamia Nut Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.75 cup macadamia nuts, finely chopped
03 - 0.25 cup granulated sugar
04 - 6 tablespoons unsalted butter, melted

→ Guava Filling

05 - 1.25 cups guava juice, unsweetened or lightly sweetened
06 - 0.25 cup fresh lime juice
07 - 0.5 cup granulated sugar
08 - 3 large egg yolks
09 - 0.25 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like a vacation but lives in your freezer, ready whenever you need to escape for five minutes.
  • The crust stays crispy hours after serving, which honestly feels like a small miracle with cream pies.
  • You can make it the day before, which means less stress when guests arrive.
02 -
  • If your guava filling breaks or looks grainy while cooking, you cooked it too hot or too long; medium heat and constant whisking are not suggestions here.
  • Room-temperature cream cheese is absolutely critical—cold cream cheese will never smooth into the warm filling, and you'll end up with tiny clumps no amount of whisking will fix.
03 -
  • Warm your knife under hot running water and wipe it dry between each slice; this keeps the cut clean and prevents the filling from dragging.
  • Let the pie sit at room temperature for 10 minutes before serving if you like it slightly softer; straight from the fridge it's firmer and almost custard-like, which is also wonderful.
Back