Luscious tropical treat featuring creamy guava filling, crisp macadamia crust, and fluffy whipped topping.
# 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:
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. Bake crust for 8–10 minutes, until lightly golden. Cool completely.
04 - 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 (about 5–7 minutes).
05 - Remove from heat. Whisk in softened cream cheese and vanilla extract until smooth.
06 - Pour the guava filling into the cooled crust. Smooth the top.
07 - Cover and refrigerate for at least 4 hours, or until set.
08 - When ready to serve, whip the chilled cream, powdered sugar, and vanilla to stiff peaks.
09 - Spread or pipe the whipped cream over the chilled guava pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve.
