Guava Cloud Pie (Printable)

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

# Method:

01 - Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, chopped macadamia nuts, and sugar. Stir in melted butter until mixture resembles wet sand.
02 - Press mixture evenly into bottom and up sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Remove from oven and 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 and 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 with a spatula.
06 - Cover pie with plastic wrap 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 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 -
  • It's an icebox pie, meaning most of the work happens ahead of time so you're actually relaxed when guests arrive.
  • The contrast between crispy macadamia crust, silky guava filling, and cloud-like whipped cream makes every bite feel like a small celebration.
  • Guava is subtle enough that even people who think they don't like tropical flavors end up asking for seconds.
02 -
  • The filling must cool completely before going into the crust or the crust will soften and become chewy instead of crisp, which ruins the whole textural balance.
  • If you don't have unsweetened guava juice, cut back slightly on the sugar because some brands are very sweet and the pie can become cloying.
  • Whipped cream should be added just before serving because it weeps after a few hours and makes the top layer soggy.
03 -
  • If you can find guava puree at a Latin market, stir 1 to 2 tablespoons into the filling for a more intense, authentic guava flavor that's less juice-like.
  • Keep your mixing bowl and beaters in the freezer for 10 minutes before whipping cream so it comes together faster and holds better.
  • A small pinch of salt in the whipped cream makes the sweetness sing without tasting salty, which is a secret that works for almost any whipped cream topping.
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