Passion Fruit Pie with Golden Oreo Base

Base

1. Line the bottom of a 22 cm (about 8½-9 inch) round springform pan with parchment paper. Crush the 220 g of Golden Oreos, with their filling, until you have fine crumbs. Mix them with the 55 g of melted butter until they resemble wet sand.
2. Transfer the crumbs to the pan. Compact them well on the bottom and about 2 cm up the sides, pressing with the base of a glass. Refrigerate the base for 20 minutes, at about 4 °C (40 °F), while you prepare the filling.

   

Filling

3. Place the 40 ml of cold water in a small bowl and sprinkle the 8 g of gelatin over it. Let it hydrate for 5 to 10 minutes, until it absorbs the water.
4. In a large bowl, mix the 300 g of condensed milk with the 200 ml of strained passion fruit pulp until homogeneous. Both must be at room temperature, between 20 and 25 °C (68-77 °F), so that the gelatin does not set into strings.
5. Heat the hydrated gelatin in a water bath, or in the microwave in 10-second intervals, until it is completely liquid. Do not let it boil or exceed about 60 °C (140 °F).
6. Mix the dissolved gelatin with 3 tablespoons of the passion fruit mixture to temper it. Then incorporate it into the rest of the bowl and beat well with a whisk until everything is combined.

   

7. Whip the 250 ml of very cold cream to medium peaks: it should be creamy and not grainy. First add one third of the cream to the passion fruit mixture to lighten it. Then incorporate the rest with a spatula, using folding motions, until no white streaks remain.

   

Setting and serving

8. Pour the filling over the cold base and smooth the surface with the spatula. Refrigerate for at least 6 hours, at about 4 °C (40 °F), or preferably overnight, until the center is firm.
9. Unmold the pie and cut it into 8 servings with a clean knife. When serving, distribute the 60 g of passion fruit pulp with seeds among the 8 portions.