Guava cream pie

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Guava cream pie. I love guava and i love cream pies. This is a super fast dessert to make and it will make you look like a total pro.

Picture this: a cookie and nuts crust, with a not-so-sweet creamy filling and a sweet guava and dulce de leche topping, you definetely have to try it!!

Our recipe has a pie crust that bakes for about 10 min, only because I feel this way it becomes firmer, which is what I want when the time to cut it comes. But you can totally skip this part if you don´t mind the consistency and still get a wonderful pie. 

Guava cream pie
Prep Time
30 mins
Cook Time
10 mins
Cooling time:
3 hrs
Total Time
3 hrs 40 mins
Servings: 10
For the crust:
  • 7 oz (200 gr) Maria* Type vanilla cookies
  • 3.4 oz (96 gr) Ritz* type cookies
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 4.8 oz (135 gr) unsalted butter soft or melted
  • Chopped nuts optional
For the cream cheese filling:
  • 8 oz (226 gr) cream cheese
  • 8.5 fl oz (250 ml) cream cold
  • 3/4 C confectioners sugar
  • 1 tsp vanilla
  • 8.5 fl oz (250 ml) whipping cream
For the sweetened guavas:
  • 10 guavas small
  • 3/4 C granulated sugar
To garnish:
  • Dulce de leche to taste
For the crust:
  1. Ground the two types of cookies in the blender or in a food processor until you get a fine powder, and then place that in a big bowl.

  2. Add in the sugar, cinnamon, ginger and the nuts.

  3. Add the butter and mix using your hands until a sort of dough forms.

  4. Place this dough in a pie mold and flatten it. 

  5. Bake at 350°F for 10 min. so that it turns gold.

  6. Take out of the oven and let it cool down completely

For the cream filling:
  1. In a bowl, beat the cream cheese and confectioners sugar (previously sifted) together. Incorporate the vanilla and mix again. 

  2. Apart form that, beat the whipping cream until is semi-whipped. 

  3. Incorporate the semi-whipped cream to the cream cheese mixture, careful not to lose the air in the mixture.  

For the sweetened guava:
  1. Rinse the guavas. Cut them in half and take the seeds out. Then chop them into small pieces. 

  2. Place the guavas along with the sugar in a medium hot pan. 

  3. Mix a little and wait until a soft caramel forms. 

  4. Take out of the fire and let it cool completely.

To assemble:
  1. Put over the crust a layer of dulce de leche and a layer of guava.  

  2. On top of that , pour the filling. then let it sit in the fridge for an hour, since i recommend it to be firm before adding the next layers.

  3. Add  the rest of the guavas on top of the cream and garnish with enough dulce de leche. 

  4. Let it cool for about 3 hours at least in the fridge. 

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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