Method

• 1.
  Preheat oven to 150ºC/130ºC fan-forced. Grease a large baking tray and line with baking paper. Mix all dry ingredients except the bicarb in a large bowl with 1/4 tsp fine salt.
• 2.
  Melt butter with syrup or honey in a small saucepan over medium-high heat until runny and just before simmering. Remove from heat and, using a whisk, stir in bicarb. Stir butter mixture into dry ingredients until combined. Scatter evenly over prepared tray and bake, breaking up and stirring occasionally with a metal spoon, for 30 minutes, or until lightly golden.
• 3.
  Transfer to a food processor (no need to cool) and whiz to a fine crumb. Mixture should clump together when squeezed. If it doesn’t, melt 2 tsp extra butter and mix in.
• 4.
  Grease base and side of a 20cm x 17.5cm base x 4cm-deep pie dish. Line base and side of pie dish with crumb mixture, pressing firmly to compact. Bake for 10 minutes to set.
• 5.
  Meanwhile, make the filling. Place pulp and lemon juice in a blender and whiz until combined. Strain through a fine sieve into a small bowl and discard solids (you’ll need 150ml passionfruit mixture).
• 6.
  In a large bowl, whisk the passionfruit mixture, egg yolks, condensed milk and 1/4 tsp fine salt until combined. Pour filling into crumb crust and bake for 25 minutes, or until set with no colour and still wobbly in the middle. Turn off oven and cool in oven with oven door ajar for 30 minutes. Chill for a minimum of 2 hours. (Pie can be chilled for up to 2 days at this stage.)
• 7.
  To make the meringue, place all ingredients in a bowl of a stand mixer placed over a saucepan of gently simmering water (don’t let base of bowl touch the water). Whisk mixture until warm to touch. Place bowl in a stand mixer fitted with the whisk attachment and whisk on high speed for 5-6 minutes, until stiff peaks form and sugar has dissolved. Spoon onto pie in desired pattern, then toast using a blowtorch. Spoon over extra passionfruit pulp, to serve.