Guava Chiffon Pie - Pastel de Guayaba

Guava Chiffon Pie

The Spruce / Marian Blazes

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 1 pie (8 servings)
Nutritional Guidelines (per serving)
539 Calories
20g Fat
85g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 pie (8 servings)
Amount per serving
Calories 539
% Daily Value*
Total Fat 20g 25%
Saturated Fat 11g 55%
Cholesterol 40mg 13%
Sodium 301mg 13%
Total Carbohydrate 85g 31%
Dietary Fiber 6g 22%
Protein 9g
Calcium 199mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This guava pie is similar to key lime pie, in that is made with guava and sweetened condensed milk in a cookie crust. The addition of whipped cream (and gelatin) gives it the light and airy texture of a chiffon pie. The cookie crust is quick and easy to make, and the pie has a delicate, slightly tart guava flavor that is unusual and delicious. 

Guava is a tropical fruit with a distinctive aroma and taste. Guavas are often cooked with sugar and made into guava paste, which is then enjoyed with cheese or baked into pastries. They are also popular in juices and juice blends. This recipe calls for concentrated guava juice, but if you can find frozen guava pulp that works well too. Look for guava juice that is not blended with other juices.


  • For the Pie Filling:
  • 3 cups guava juice beverage
  • 1/4 cup lime juice
  • 1 envelope unflavored powdered gelatine (1/4 ounce or 1 tablespoon)
  • Pinch of salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • Optional: 1/4 teaspoon red food coloring
  • For the Crust:
  • 2 packages (9 ounces) graham crackers (or equivalent amount of similar cookies)
  • 1/4 cup sugar
  • 6 tablespoons butter (melted)
  • For Guava Glaze (optional):
  • 1 cup guava juice beverage
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • Optional: 1/4 teaspoon red food coloring
  • 1 cup whipping cream (for topping)

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Place the graham crackers and 1/4 cup sugar in the bowl of a food processor and process until finely ground.

  3. Add the melted butter and pulse until blended.

  4. Press the crumbs into the bottom and up the sides of a 9-inch pie pan or a springform pan.  

  5. Bake the crust for 8 to 10 minutesor  until lightly browned.  

  6. Remove from oven and let cool.

  7. Place three cups of guava juice in a large saucepan and bring to a simmer over medium-low heat.

  8. Simmer the guava juice until it has reduced to 1 1/4 cups.  

  9. Remove from heat and stir in the condensed milk and a pinch of salt.

  10. Add the gelatin and mix until gelatin is dissolved.  

  11. Add red food coloring if desired (color will lighten after the whipped cream is added).  

  12. Set aside to cool to room temperature.

  13. Place the whipping cream and 1 tablespoon sugar in a large bowl.

  14. Beat until soft peaks form.

  15. Fold the whipped cream into the guava mixture, just until blended.

  16. Transfer mixture to the pie crust.

  17. Smooth the filling and place pie in the refrigerator to chill for two to three hours.

Guava Glaze (Optional)

  1. Place 1 cup guava juice in a small saucepan with 1/4 cup sugar and a pinch of salt.

  2. Place the cornstarch in a small bowl and add a little bit of water, stirring until mixture resembles a paste. 

  3. Add cornstarch mixture to the guava juice.

  4. Bring to a simmer and boil for two to three minutes or until mixture starts to thicken and turn clear.

  5. Remove from heat and add food coloring if desired.

  6. Drizzle top of chilled pie with the glaze.

  7. Serve chilled pie with whipped cream.