Guava Chiffon Pie - Pastel de Guayaba

Guava Chiffon Pie. Marian Blazes
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 1 pie (8 servings)
Ratings (4)

This guava pie is similar to key lime pie, in that is made with guava and sweetened condensed milk in a cookie crust.  The addition of whipped cream (and gelatin) gives it the light and airy texture of a chiffon pie.  The cookie crust is quck and easy to make, and the pie has a delicate, slightly tart guava flavor that is unusual and delicious.  

Guava is a tropical fruit with a distinctive aroma and taste.  Guavas are often cooked with sugar and made into guava paste, which is then enjoyed with cheese or baked into pastries.  They are also popular in juices and juice blends.  This recipe calls for concentrated guava juice, but if you can find frozen guava pulp that works well too.  Look for guava juice that is not blended with other juices.

What You'll Need

  • For the Pie Filling:
  • 3 cups guava juice beverage
  • 1/4 cup lime juice
  • 1 envelope unflavored powdered gelatine (1/4 ounce or 1 tablespoon)
  • Pinch of salt
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • Optional: 1/4 teaspoon red food coloring
  • For the Crust:
  • 2 packages (9 ounces) graham crackers (or equivalent amount of similar cookies)
  • 1/4 cup sugar
  • 6 tablespoons butter (melted)
  • For Guava Glaze (optional):
  • 1 cup guava juice beverage
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • Optional: 1/4 teaspoon red food coloring
  • 1 cup whipping cream (for topping)

How to Make It

Preheat the oven to 350 degrees. Place the graham crackers and 1/4 cup sugar in the bowl of a food processor and process until finely ground. Add the melted butter and pulse until blended. Press the crumbs into the bottom and up the sides of a 9-inch pie pan or a springform pan.  Bake the crust for 8-10 minutes, or until lightly browned.  Remove from oven and let cool.

Place 3 cups of guava juice in a large saucepan and bring to a simmer over medium-low heat.

 Simmer the guava juice until it has reduced to 1 1/4 cups.  Remove from heat and stir in the condensed milk and a pinch of salt. Add the gelatin and mix until gelatin is dissolved.  Add red food coloring if desired (color will lighten after the whipped cream is added).  Set aside to cool to room temperature.

Place the whipping cream and 1 tablespoon sugar in a large bowl.  Beat until soft peaks form.  Fold the whipped cream into the guava mixture, just until blended, then transfer mixture to the pie crust.  Smooth the filling and place pie in the refrigerator to chill for 2-3 hours.

Guava glaze (optional): Place 1 cup guava juice in a small saucepan with with 1/4 cup sugar and a pinch of salt. Place the cornstarch in a small bowl and add a little bit of water, stirring until mixture resembles a paste. Add cornstarch mixture to the guava juice.  Bring to a simmer and boil for 2-3 minutes, or until mixture starts to thicken and turn clear.  Remove from heat and add food coloring if desired.  Drizzle top of chilled pie with the glaze.

Serve chilled pie with whipped cream.