Guava Cloud Pie

This guava “cloud” pie gets its name from the melt-in-your-mouth tropical guava chiffon filling that feels as light as a cloud when eaten. And to make it even more irresistible, this pie is made with a buttery, macadamia nut graham cracker crust that I could honestly eat by itself. A cherished family recipe adapted from a pie my grandma used to make, now passed on to you because I wouldn’t dare gatekeep this one.

Ingredients to Make Guava Cloud Pie:

• Macadamia Nuts – You will need 1/2 cup of toasted macadamia nuts. Roughly chop the nuts before processing with the graham crackers to make them easier to break down. 
• Graham Crackers – You will need 4.8-ounces or 1 sleeve of regular graham crackers for the pie crust, which is usually about 8 or 9 full sheets.
• Unsalted Butter – You will need 6 tablespoons of melted unsalted butter for the pie crust.
• Sugar – You will need about 3 tablespoons of brown sugar for the crust and 1/2 cup of white sugar for the filling. The white sugar will be split evenly between the guava mixture and the meringue when making the filling. 
• Gelatin – You will need 1 packet of dry gelatin powder to help set the filling. 
• Water – You will need 1/4 cup of water to soften the gelatin in before adding it to the hot guava mixture.
• Eggs – You will need 4 eggs for the filling. The eggs will be separated so the yolks can be used for the initial guava mixture and the whites can be used for the meringue that will be folded in with the guava mixture.
• Salt – You will need 1/4 teaspoon of salt for the filling to balance the sweetness.
• Guava Juice Concentrate – You will need one 12-ounce can of frozen guava juice concentrate for this recipe (it must be the concentrate, not just guava juice). I buy the “Hawaii’s Own” brand, which can be found in the frozen section of certain grocery stores. You can also use their “Guava Passion Orange” concentrate, which is what I use when I can’t find plain guava, and it will taste just as good!
• Lemon Juice – You will need 1 tablespoon of lemon juice for the filling. 

Notes:

More Recipes For Entertaining:

• Rustic Apple Frangipane Tartlets
• Rosemary Asiago Cheese Biscuits

A Few Last Tips To Make Guava Cloud Pie: 

• Use a measuring cup or a drinking glass to press the crust into your pie pan! It will help your crust compact and stay together when slicing.
• Be delicate when folding the filling mixture to ensure a light, fluffy cloud texture in the end.

Make sure to let me know what you think if you made this recipe by tagging me on instagram or tiktok @miaskitchencounter/#miaskitchencounter, and leave a review and comment below! 🤍

Guava Cloud Pie

• Author: Mia
• Prep Time: 2 hours
• Total Time: 2 hours
• Yield: 1 – 9” pie 1x
• Category: Tarts & Pies
• Method: baking

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Description

With a guava chiffon filling that’s as light as a cloud and an irresistible macadamia nut graham cracker crust, this pie feels heaven-sent. 

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Ingredients

Scale 1x2x3x

Macadamia Graham Cracker Crust

• 1/2 cup (75 grams) macadamia nuts, roughly chopped
• one 4.8-ounce (136 grams) sleeve graham crackers
• 3 tablespoons (40 grams) light brown sugar
• 6 tablespoons (85 grams) unsalted butter, melted

Filling

• 1 envelope (7 grams) unflavored gelatin
• 1/4 cup (56 grams) water
• 4 large eggs, separated
• 1/4 teaspoon salt
• 1/2 cup (100 grams) granulated sugar
• one 12-ounce can Hawaiis Own guava juice concentrate, thawed
• 1 tablespoons lemon juice

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Instructions

Pie Crust

1. Chop the macadamia nuts roughly. 
2. In a food processor, pulse the macadamia nuts, graham crackers, and brown sugar together until broken down to a sandy texture.
3. Stream in melted butter and pulse until the crumbs start to clump together.
4. Press into a 9-inch pie dish until it is compact.
5. Cover and place in the refrigerator until ready to use. 

Filling

1. In a small bowl, mix the gelatin and the water. Set aside.
2. In a large heat-safe bowl, whisk the egg yolks until lighter in color. 
3. Add the salt, half the sugar, and half the guava concentrate. Whisk thoroughly. 
4. Place the mixture over a double boiler and cook. Stir constantly until smooth and slightly thickened.
5. Add the thickened gelatin mixture and whisk thoroughly while still on the double boiler until no lumps remain. Then, remove from the heat and cool to room temperature. 
6. Once cooled, add the lemon juice and remaining guava concentrate. Chill in the refrigerator until the mixture partially sets. 
7. In a separate medium-sized bowl, beat the egg whites with the remaining sugar until soft peaks form. 
8. Fold the half of egg whites into the partially set guava mixture until just combined. Then, gently fold in the second half of the egg whites.
9. Pour into the chilled pie crust, smooth the top, and chill for at least 1 hour. 
10. Optional: just before serving, top with whipped cream and chopped macadamia nuts. 

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Notes

• You can use any flat surface to help press the pie crust into your dish, I prefer a small measuring cup to make sure it’s really compact!
• A double boiler can be made with a small pot and a heat-safe glass or metal bowl set on top. Fill the pot with an inch of water (as long as it does not touch the bottom of the bowl), bring to a boil, and let simmer while you mix on top. 
• Soft peaks mean the egg whites are just starting to hold their structure or “peaks,” but melt back down after a few seconds. 
• Fold as gently as possible to avoid knocking out any air you’ve whipped into the egg whites. This is key to achieve that “cloud” texture!