Save My neighbor Maria showed up at a backyard dinner with this pie one sweltering August evening, and I watched grown adults go quiet the moment it hit their plates. She swore it was nothing fancy, just something she'd learned from her grandmother who grew guavas in her Miami garden, but the way that tropical tartness cut through the buttery richness felt like magic. I pestered her for the recipe for months before she finally gave in, and now it's become the dessert I make whenever I want people to linger a little longer at the table.
My first attempt at this pie happened on a humid evening when my sister called asking if I could bring dessert to a beach house gathering the next day. I scrambled through the preparation, nearly forgot the filling was still cooling, and had a minor panic when the whipped cream started separating. But something about the pressure of that timeline actually helped me understand the recipe's rhythm, and when I pulled it from the fridge the next morning and saw it had set perfectly, I felt like I'd cracked some kind of code.
Ingredients
- Graham cracker crumbs: Use plain ones without honey coating, and crush them yourself if you can because store-bought sometimes feels too uniform and dense in the crust.
- Macadamia nuts: These are essential to the whole thing, not just a fancy add-on, so chop them fine enough that they distribute evenly but not so much that you're making nut butter.
- Guava juice: The unsweetened version gives you more control over the sweetness balance, and sometimes I find a bottle with actual guava pulp which makes the filling taste more authentic.
- Fresh lime juice: Bottled works in a pinch but fresh really brightens the filling in a way that's noticeable.
- Egg yolks: They thicken the filling as it cooks, creating that perfect pudding-like texture that sits between custardy and mousse.
- Cornstarch: This does most of the heavy lifting in terms of structure, so don't skip it even though it seems like an odd ingredient.
- Cream cheese: Adds richness and a subtle tang that keeps the pie from feeling one-dimensional, and it has to be softened or you'll get lumps.
- Heavy cream: Must be properly chilled before whipping or it takes forever and feels like you're doing something wrong.
Instructions
- Toast your crust foundation:
- Preheat your oven to 350°F and combine the graham cracker crumbs, finely chopped macadamia nuts, and sugar in a bowl. Drizzle in the melted butter and stir until everything is evenly moistened and resembles wet sand, which is the exact texture you're aiming for.
- Press and bake the crust:
- Press the mixture firmly into a 9-inch pie dish, working it up the sides so you get even coverage. Bake for 8 to 10 minutes until it's just starting to turn golden, then let it cool completely because a warm crust will cause your filling to set unevenly.
- Cook the guava magic:
- In a saucepan, whisk together the guava juice, lime juice, sugar, egg yolks, and cornstarch. Cook over medium heat while whisking constantly, watching as the mixture goes from thin and cloudy to thick and glossy, which takes about 5 to 7 minutes and is oddly satisfying to witness.
- Smooth in the cream cheese:
- Remove from heat and whisk in the softened cream cheese and vanilla until you have a completely smooth, lump-free filling. If you see any lumps, you can strain the whole thing through a fine sieve, which I learned after one slightly grainy attempt.
- Chill thoroughly:
- Pour the filling into your cooled crust, smooth the top, cover it, and refrigerate for at least 4 hours until it's set solid. This is the hardest part because you'll want to peek at it constantly, but patience is what turns this from good to perfect.
- Crown with clouds:
- When you're ready to serve, whip your chilled heavy cream with powdered sugar and vanilla until it reaches stiff peaks. Spread or pipe it over the pie and garnish with crushed macadamia nuts or lime zest if you're feeling fancy.
Save There's a moment when someone takes that first bite and their eyes widen a little, when they taste something they weren't quite expecting but somehow always wanted. That's when I know this pie has done its job, turning a summer evening into something memorable just by existing on the table.
The Macadamia Nut Difference
Most pie crusts are standard and forgettable, but macadamia nuts have this buttery, almost caramel-like quality that elevates the whole experience. I've tried making this with pecans and walnuts out of convenience, and while they're fine, they don't have that delicate richness that makes people pause mid-conversation to ask what's in the crust. Once you've tasted a macadamia version, everything else feels a little ordinary.
Guava and Lime as a Team
The genius of this pie is that guava by itself can be overwhelming if you're not used to it, but lime juice acts like a translator, making the flavor brighter and more approachable. It's the same reason cocktails work better than a single spirit, and why this filling never tastes artificial or one-note. The balance took me a couple of tries to understand, but once I got it, I realized you could apply this lesson to other tropical fruit pies too.
Make-Ahead Magic and Timing
What makes this pie perfect for entertaining is that it's designed to be made the day before, leaving you free to actually enjoy your guests instead of being stuck in the kitchen. The only last-minute task is whipping the cream and topping it off, which takes maybe five minutes and can even be done while people are settling in with drinks. This is when I learned that the best party recipes are the ones that do their work while you're sleeping.
- Bake the crust in the morning and it'll be cool and ready for filling by afternoon.
- Make the filling while your oven is still warm from the crust, then pour it in immediately and let it chill undisturbed for the rest of the day.
- Whip the cream about 30 minutes before serving so it's fresh and holds its shape perfectly.
Save This pie has a way of disappearing from the table quickly and reappearing in conversations weeks later, with people asking if you're bringing it to the next gathering. That's the kind of recipe worth keeping close.
Kitchen Questions
- → Can I use fresh guava instead of juice?
Yes, blend fresh guava flesh and strain it to substitute for the juice. You may need to adjust sugar slightly depending on fruit sweetness.
- → How long does this pie need to chill?
The pie requires at least 4 hours of refrigeration to fully set. It can be made a day ahead, though add whipped cream just before serving.
- → Can I make this gluten-free?
Absolutely. Simply substitute regular graham crackers with gluten-free graham crackers for the crust. All other ingredients are naturally gluten-free.
- → What can I substitute for macadamia nuts?
Cashews, pecans, or almonds work well in the crust. The texture will remain similar, though the tropical flavor profile will shift slightly.
- → How should I store leftovers?
Cover the pie tightly and refrigerate for up to 3 days. The crust may soften slightly over time but the flavors will continue to meld beautifully.
- → Can I freeze this pie?
You can freeze the filled pie without whipped cream for up to 1 month. Thaw overnight in the refrigerator before adding whipped cream topping.