Passion Fruit Pie With Macadamia Crust

Preheat the oven to 350°F (180°C). Add the macadamia nuts to a food processor and pulse until finely ground, stopping just before they turn into nut butter. Transfer the ground nuts to a bowl. Add the graham crackers to the food processor and pulse until they form fine crumbs that resemble coarse flour.

Combine the ground macadamias, graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and mix with a fork until the mixture resembles damp sand and begins to form small clumps.

Transfer the crumb mixture to a 9-inch tart pan and firmly press it over the bottom and up the sides to create an even crust. A flat-bottomed measuring cup works well for creating a smooth, compact surface. The crust should be about ¼ inch (0.5 cm) thick around the edges and level with the rim of the pan. (Tip: Press the crust down firmly and evenly to help prevent it from crumbling when sliced.)

Bake the crust for 8 to 10 minutes, until the edges and surface are lightly golden. Remove it from the oven and let it cool for about 20 minutes.

Reduce the oven temperature to 320°F. Combine the passion fruit purée and sweetened condensed milk in a large bowl. Separate the eggs, reserving the egg whites for another use, and add the yolks to the bowl. Whisk until the filling is completely smooth.

Pour the filling into the cooled crust and bake for 12 minutes, until the edges are set but the center still has a slight wobble when gently shaken. Do not overbake the tart, as the filling will continue to firm up as it chills.

Let the passion fruit pie cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.

To serve, whip the heavy cream until it holds soft peaks. Spoon it over the center of the tart. Halve the passion fruit, scoop out the pulp, and spoon it over the whipped cream.