Best Guava Pie Recipes

GUAVA PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, sugar, lime zest, cinnamon, nutmeg, and salt in a large bowl.
• Fit pie crust in a 9-inch pie plate. Arrange guava slices on the bottom of the prepared pie crust, mounding slices of guava in the center of the crust. Sprinkle guavas with flour and sugar mixture. Drizzle pie filling with lime juice and dot with butter pieces.
• Cover pie filling with the second pie crust and crimp the edges together. Make several slits in the top crust to allow the steam to escape.
• Bake the pie in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and bake until the filling is tender and the crust is golden, 30 to 40 minutes.

CREAMY GUAVA PIE

Steps:

• Preheat oven to 425 degrees F.
• For the Crust: Position knife blade in food processor bowl; add flour, salt, and sugar then pulse. Add in the cold shortening and pulse until it looks like peas. Then add water one tablespoon at the time and then process until it forms into a ball.
• Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out to desired thickness, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet. Fit in pie plate with hands and trim access dough from around edge. Prick with fork all over sides and bottom. Bake at 425 degrees F for 10 to 15 minutes. Let cool completely.
• For the Creamy Filling: In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form. Then add powdered sugar and vanilla, continue beating until firm peaks form. Set aside. In separate bowl add cream cheese and sugar, blend until sugar dissolves. Then fold whipped cream into cream cheese mixture. Spread on bottom of pie crust and refrigerate.
• For the Guava Topping: In medium size sauce pan on top of stove over medium heat add the water and bring to a simmer. Then add guava cubes stirring constantly until cubes are melted, then remove from heat and add the gelatin, sugar and food coloring, stirring until well blended. Then pour gently over cream filling and place in refrigerator till set.
• For Whipped Cream Topping: In medium size bowl add cream and beat with electric mixer until soft peaks form. Add powdered sugar and vanilla, continue beating until firm. Spoon topping into pastry bag and decorate as desired leaving some of the guava top showing.

CUBAN GUAVA AND LIME MERINGUE PIE

Steps:

• 1. For the pastry, blend the butter cubes and flour into small crumbs quickly so the butter stays cold. In a separate small bowl, combine egg yolks with 2 tsbs. water, then blend into flour crumbs until pastry reached right consistency -- this may require a few more drope of water blended into the pastry.
• 2. Roll out cold pastry on floured surfce and place on to pie tin. Then refridgerate foir 30 minutes.
• 3. Prick the bottom of pastry pie bottom and heat oven to 200c/180c fan /gas 6 nad blind bake for 15 minutes (my grandmother did not use parchemnt paper or beans to keep the pastry from rising.she just pricked the pastry several times right before putting it in the oven.).
• 4. For the filling, slowly heat guava paste, 2 tablespoons of water, sugar and lime juice for until just blended. Remove from heat.
• 5. Add butter and beaten whole egg and egg yolks to pan. Heat at medium, stirring vigorously for a few minutes until blended and then set the filling aside in the refridgerator.
• 6. For the meringue, whisk egg whites into stiff peaks, slowly add sugar, whisking as you add a bit at a time. Finally whisk in the corn flour until you have thick glossy peaks.
• 7. Pour the filling in the pastry case, followed by the meringue. Bake for 18 -20 minutes until the meringue is crisp and slightly coloured. Let the pie sit for at least an hour before serving.

GUAVA CHIFFON PIE

Steps:

• 1. Sprinkle gelatin over water; let stand 5min. Combine 1/2c sugar,egg yolks,and guava juice in a pot cook on med. heat until thickened. Add gelatin and stir to combine add lemon juice and food coloring and cool completely.
• 2. Beat egg whites with salt until foamy; add 1/4c sugar gradually, beating until stiff and holding peaks. Fold the cooled guava mixture into the meringue. Chill at least 4 hours top with sweetened whipped cream.

GUAVA PIE

Steps:

• Drain liquid from guavas (reserve liquid); pat guavas dry.
• Pour 5/8 pint of liquid into a small saucepan and bring to boil over high heat.
• Cook briskly until liquid is reduced to approx 3/8 pint.
• Reduce heat to low and stir in 3 Tbsp lime juice.
• Taste and add more juice if needed.
• Stir arrowroot mixture and blend; pour into simmering guava juice mixture stirring constantly until mixture thickens to a light syrupy glaze.
• Remove pan from heat.
• Spread a thin coating over inside surface of pie case.
• Place guavas in pie case, cut side down, ensuring that bottom of case is covered completely.
• Arrange rest of guavas in concentric circles on top.
• Pour rest of glaze evenly over pie and cool to room temperature.
• Serve accompanied with whipped cream.

BANANA GUAVA PIE

Steps:

• 1. Combine guava nectar, lemon juice, sugar and salt in a saucepan. Bring to a boil over low heat.
• 2. in a small bowl, mix cornstarch and water into a smooth paste then stir into guava nectar mixture.
• 3. Stir till it thickens and clears, then remove from heat and let cool.
• 4. Combine cooled mixture with bananas and pour into pie crust. Refrigerate.
• 5. Serve with dollop of Cool Whip.