Guava Cloud Pie (Printable Version)

Tropical icebox pie featuring creamy guava filling and crisp macadamia crust with whipped topping.

# What You Need:

→ 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

# How to Make It:

01 - Preheat oven to 350°F.
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.
04 - Bake for 8 to 10 minutes, until lightly golden. Cool completely.
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 smooth.
07 - Pour the guava filling into the cooled crust and smooth the top.
08 - Cover and refrigerate for at least 4 hours, or until completely set.
09 - Whip the chilled cream, powdered sugar, and vanilla to stiff peaks.
10 - Spread or pipe the whipped cream over the chilled guava pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but most of the work is just waiting for the refrigerator to do its magic.
  • The contrast of that buttery macadamia crust against the silky guava filling is genuinely addictive.
  • It's the kind of dessert that makes people ask for the recipe before they even finish their first slice.
02 -
  • Whisk the guava filling constantly while it cooks or you'll end up with chunks of cooked egg yolk floating in a thin sauce—constant motion keeps everything silky and even.
  • Let the cream cheese come to full room temperature before adding it to the warm filling, or it will break and create a lumpy, separated mess that no amount of whisking can fix.
  • The pie tastes better after sitting overnight because all the flavors have time to marry and intensify, so make it a day ahead if your schedule allows.
03 -
  • For a brighter, more intense guava flavor, stir an extra tablespoon or two of guava puree directly into the filling after cooking—it deepens the color and flavor without making the filling less stable.
  • If your pie cracks slightly on top during chilling, don't worry; the whipped cream topping hides everything, and the filling still tastes perfect.
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