Passion Fruit Chiffon Pie with Olive Oil & Almond Pie Crust
2 cups all purpose flour
1/4 cup slivered almonds
1 tablespoon granulated sugar
1/2 teaspoon San Fran Sea Salt
1/2 cup Gil’s California Extra Virgin Olive Oil
3-6 tablespoons water
Passion Fruit Chiffon Filling:
4 eggs, yolks and whites separated
1 1/4 cup passion fruit pulp, seeds removed
1 cup granulated sugar
3 1/2 teaspoons unflavored powdered gelatin
Whipping cream, mint, and fresh passion fruit for garnish
Preheat oven to 350°F. Place flour, almonds, sugar, and salt in the bowl of a food processor and pulse to combine. Add the oil and blend until crumbly. Add water, 1 tablespoon at a time, until the dough comes together. Transfer the dough onto a lightly floured work surface and roll into an even circle. Transfer the dough to a pie pan and cover with a piece of parchment. Weigh down the dough with pie weights (dry beans work well too) and place in the oven. Bake for 15 minutes or until flaky, golden, and cooked through. Remove from the oven and set aside to cool completely.
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whisk until stiff peaks form, about 3-4 minutes, and set aside. Set up a double boiler and bring to a steamy simmer over medium-low heat. In the bowl of the double boiler, add the egg yolks and whisk until frothy. Add the passion fruit pulp, sugar, and gelatin to the bowl, whisk to combine, and place over the double boiler. Cook for 10 minutes, whisking frequently, until the mixture thickens. Remove from the heat and set aside to cool slightly at room temperature, about 10 minutes. Fold the whipped egg whites into the mixture until smooth and creamy. Spoon the filing into the baked pie crust and refrigerate, overnight, until firm and cooled.
When ready to serve, garnish the pie with whipped cream, mint, and passion fruit before slicing.