Chocolate Cookie Crust and Whipped Crème Fraîche
Baker Danny Alas of Parchita Pie | New Orleans, LA
Yield: One 9-inch pie
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Chocolate Crust:
225 grams ground chocolate cookies
25 grams granulated sugar
¼ teaspoon kosher salt
85 grams unsalted butter, melted
Passionfruit-Lemon Custard:
6 egg yolks
200 grams granulated sugar
40 grams cornstarch
180 grams passionfruit purée
60 grams lemon juice
2 teaspoons vanilla extract
¼ teaspoon kosher salt
Whipped Crème Fraîche:
240 grams heavy cream
115 grams crème fraîche
25 grams powdered sugar
1 teaspoon vanilla extract
Kosher salt
METHOD
For the Chocolate Crust:
Heat oven to 350°F. In a mixing bowl, combine cookies, sugar, and salt. Stir in melted butter until evenly distributed. Firmly press mixture into the bottom and sides of a 9-inch glass pie plate. Bake 10 minutes. Let cool completely.
For the Passionfruit-Lemon Custard Pie:
Heat oven to 325°F. In a saucepan over medium heat, whisk together egg yolks, sugar, and cornstarch until smooth. Whisk in passionfruit purée, lemon juice, and 180 grams water. Bring mixture to a boil, whisking constantly. Cook 1 minute. Remove from heat. Stir in vanilla. Season with salt. Pass through a fine-mesh sieve. Pour warm custard into parbaked Chocolate Crust. Bake 12 minutes, or until custard is set. Let cool. Once cooled, cover and refrigerate 4 hours.
For the Whipped Crème Fraîche:
In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients. Season with salt. Whip on medium speed until thick and fluffy. Set aside.
To Assemble and Serve:
Place 1 slice Passionfruit-Lemon Custard Pie on a serving plate. Top with desired amount Whipped Crème Fraîche.
