PASTRY:
125g Butter
1/3 Cup Chelsea Caster Sugar
1 Egg
1 1/4 Cups Plain Flour
1/2 Cup Cornflour
1/4 Teaspoon Baking Powder

FILLING:
2/3 Cup Chelsea Caster Sugar
3 Tablespoons Cornflour
3 Egg Yolks
12 Passionfruit (1 cup) pulp
1 Cup Water
60g Butter

MERINGUE:
3 Egg Whites
Pinch Salt
2/3 Cup Chelsea Caster Sugar

1 : Place butter and Chelsea Caster Sugar in a bowl and beat until cream, approx. 5 mins. Add egg and beat well.
2 : Using a plastic spatula, work in sifted dry ingredients then knead to form a soft dough. Cover and refrigerate for 20 mins.
3 : Roll pastry out between two sheets of plastic freezer wrap and line the greased base and side of a fluted, loose bottomed 25cm flan tin. Refrigerate for 30 mins.
4 : Place chilled pastry case on a baking tray, line centre with baking paper and fill with pastry weights. Bake 'blind' at 220oC for 10 mins.
5 : Remove pastry weights and paper from the centre of pastry, reduce temp to 200oC and bake for a further 10 mins. Remove from oven and allow to cool.
6 : Place Chelsea Caster Sugar, cornflour and egg yolks in a heavy based saucepan and stir with a wooden spoon until well blended.
7 : Add passionfruit pulp, water and butter and stir over a medium heat until mixture boils and thickens. Pour into cold pastry case.
8 : Place egg whites and salt into a bowl and beat until soft peaks form.
Gradually beat in Chelsea Caster Sugar, beat for 5 mins then, working from pastry edge, pile on top of passionfruit filling.
9 : Bake 160oC for one hour. Serve cold.

The meringue will shrink into the centre of the pie if it is not adhered to the pastry edge before baking.