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

# How to Make It:

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. 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. Whisk in softened cream cheese and vanilla extract until smooth and fully incorporated.
05 - Pour guava filling into cooled crust and smooth the top. Cover and refrigerate for at least 4 hours until set.
06 - Whip chilled cream, powdered sugar, and vanilla extract 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.

# Expert Advice:

01 -
  • The macadamia crust shatters between your teeth in a way that makes every bite feel like a small celebration.
  • You can make this completely ahead, which means hosting becomes actually enjoyable instead of frantic.
  • It tastes like summer tastes, if that makes sense—bright and creamy and just a little bit indulgent.
02 -
  • Don't skip the full 4 hours of chilling—I once tried to serve this after 2 hours when guests arrived early and it was still slightly soupy in the middle, which was a humbling reminder that some things actually need their time.
  • The egg yolks and cornstarch combination is what sets the filling; if the filling never thickens while cooking, your cornstarch might be old or your heat might be too low, so pay attention to that first sign of bubbling.
03 -
  • Have your cream cheese sitting on the counter for at least 30 minutes before you start—this one small step prevents any lumping when you whisk it into the warm filling.
  • Chill your mixing bowl and beaters before you whip the cream, because cold equipment actually does create better peaks and a more stable final product.
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