Guava Cloud Pie (Printable)

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

# What You'll Need:

→ 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 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 to 10 minutes until lightly golden. Cool completely before proceeding.
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 to 7 minutes.
04 - Remove from heat. Whisk in softened cream cheese and vanilla extract until the mixture is smooth and fully combined.
05 - Pour the guava filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours until firmly set.
06 - When ready to serve, whip the chilled cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Spread or pipe the whipped cream over the chilled guava pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It tastes like a tropical vacation but requires no fancy equipment—just patience and a refrigerator.
  • The filling is silky without being heavy, and that macadamia crust shatters in the most satisfying way.
  • You can prep it entirely the day before, then just whip cream and serve when guests arrive.
02 -
  • Do not skip cooling the crust completely before adding the filling—a warm crust will mess with your chilling time and texture.
  • The cornstarch is not optional; it's the difference between a cloud-like filling and a soupy disappointment.
  • Whip your cream to stiff peaks, not soft—it's the structural difference between topping that stays put and one that melts into nothing.
03 -
  • Toast your macadamia nuts for 3 to 4 minutes before chopping to intensify their flavor and add a subtle warmth that elevates the entire pie.
  • If you catch the guava filling bubbling while cooking, don't panic—that's exactly what you want; it means the cornstarch is activating and the filling is reaching its final texture.
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