Luscious tropical dessert with creamy guava filling, crisp macadamia crust, and fluffy whipped topping.
# What You’ll 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 Steps:
01 - Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, chopped macadamia nuts, and granulated sugar. Stir in melted butter until the mixture resembles wet sand.
02 - Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Cool completely.
03 - 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 5–7 minutes.
04 - Remove from heat. Whisk in softened cream cheese and vanilla extract until smooth and fully incorporated.
05 - Pour guava filling into cooled crust and smooth the top surface evenly.
06 - Cover and refrigerate for at least 4 hours, or until filling is completely set.
07 - When ready to serve, whip chilled cream, powdered sugar, and vanilla extract to stiff peaks using an electric mixer.
08 - Spread or pipe whipped cream over chilled pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve immediately.
