Guava Cloud Pie (Printable Version)

Tropical icebox pie with guava cream filling, macadamia crust, and fresh whipped topping

# Ingredient List:

→ 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

# Directions:

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 mixture resembles wet sand.
02 - Press mixture evenly into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Remove from oven and cool completely before filling.
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. Cover with plastic wrap or aluminum foil.
06 - Refrigerate for at least 4 hours, or until filling is completely set and firm to the touch.
07 - When ready to serve, whip chilled heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
08 - Spread or pipe whipped cream over chilled pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • No baking skills required for the filling—just patient whisking and the magic happens on its own.
  • It tastes like a tropical vacation condensed into a pie dish, and honestly, people think you spent way more effort than you did.
02 -
  • The filling needs constant whisking while it cooks, not just occasional stirring—walk away and you'll have scrambled eggs instead of custard.
  • Cream cheese must be softened or you'll spend five minutes fighting lumps instead of creating something silky.
03 -
  • Taste your guava juice before building the filling—if it's already quite sweet, reduce the sugar by a tablespoon or two so the filling doesn't cloy.
  • Keep the whipped cream in the fridge until the very last moment before serving; it stays fluffy longer and holds its shape better on the slice.
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