Guava Cloud Pie Delight (Printable)

Creamy guava filling layered on a crunchy macadamia crust topped with whipped cream.

# What You 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 unsweetened guava juice
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

# How-To:

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 the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. 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. Whisk in softened cream cheese and vanilla extract until smooth.
05 - Pour guava filling into cooled crust and smooth the top. Cover and refrigerate for at least 4 hours until set.
06 - When ready to serve, whip chilled cream, powdered sugar, and vanilla to stiff peaks using an electric mixer.
07 - Spread or pipe whipped cream over chilled pie. Garnish with additional macadamia nuts or lime zest if desired. Slice and serve immediately.

# Expert Hacks:

01 -
  • No baking required for the filling itself, which means you can make this on the hottest days without heating up your kitchen.
  • It actually tastes better made ahead, so you can prep it the morning of and spend your evening relaxing instead of cooking.
  • The combination of tropical guava with buttery macadamia feels fancy enough to impress, but it's honestly just stirring things together.
  • It's naturally vegetarian and works beautifully for people who can't have gluten if you swap one ingredient.
02 -
  • The egg yolks in the filling need to actually reach a simmer to be food-safe—don't stop whisking early just because it looks thick enough.
  • Make the whipped cream topping no more than two hours before serving, or it'll start to separate and weep liquid onto the pie.
03 -
  • If you can find guava puree at a Latin market, stir one or two tablespoons into the filling for an even brighter, more intense guava flavor that'll make people ask you what your secret ingredient is.
  • Don't skip the lime juice—it's what makes people turn to you with that confused, delighted look and say, 'I can't figure out exactly what I'm tasting, but I need another bite.'
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