Guava Cloud Pie (Printable)

Luscious tropical icebox pie with creamy guava filling and crisp macadamia crust topped with whipped cream.

# Ingredient List:

→ 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 the oven to 350°F.
02 - In a medium bowl, combine graham cracker crumbs, chopped macadamia nuts, and granulated 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.
04 - Bake for 8 to 10 minutes, until lightly golden. Cool completely before proceeding.
05 - 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.
06 - Remove from heat. Whisk in softened cream cheese and vanilla extract until the mixture is smooth and fully incorporated.
07 - Pour the guava filling into the cooled crust and smooth the top evenly.
08 - Cover and refrigerate for at least 4 hours, or until completely set.
09 - Whip the chilled heavy cream, powdered sugar, and vanilla extract to stiff peaks using an electric mixer.
10 - Spread or pipe the whipped cream over the chilled pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It tastes like a vacation but comes together faster than you'd think, with no fancy equipment required beyond a basic mixer.
  • The combination of nutty crust, bright guava filling, and pillowy cream feels sophisticated enough to impress guests but tastes like pure comfort.
  • You can make it ahead completely, which means less stress when people arrive and more time actually enjoying their company.
02 -
  • The egg yolks in the guava filling are heated to a safe temperature through the cooking process, but if you're serving anyone immunocompromised, use pasteurized eggs instead.
  • Don't skip cooling the crust before adding the hot filling, or you'll end up with a soggy, slightly melted bottom that never quite sets properly.
  • Whip your cream only when you're ready to serve because it starts breaking down after a couple of hours and begins to look grainy and separated.
03 -
  • If your guava juice is very sweet, reduce it slightly by simmering it for a minute or two in the saucepan before whisking in the other filling ingredients.
  • A hot, wet knife dipped in water between each slice will give you clean, beautiful cuts and make plating look effortless.
  • If you can find guava puree at a Latin market or specialty food store, stirring 1 to 2 tablespoons into the finished filling adds depth and a slightly more complex guava flavor.
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