Nanna's passionfruit pie

I love a good tart. A pie. A strudel. Anything sweet really. And it always tastes so much sweeter when it's made with love. My Nanna gave me her recipe for passionfruit pie when I was just starting out as an independent woman. I made it often for Clinton and our friends and for a while there it even rivalled his mum's lemon meringue. It has been years since I made one, and with an abundance of lemons and frozen passionfruit pulp that needed to be used, I decided to give one a go.
For this recipe you will need:

• biscuit base (packaged, or home-crushed)
• butter
• 1 can sweetened condensed milk
• 1 can reduced cream
• juice of two lemons (must be fresh - don't substitute bottled juice)
• 3/4 cup sugar
• 2 cups water
• 4 tbsp custard powder
• pulp of 4-6 passionfruit
  

Prepare your biscuit base and press into a pie dish or flan tin. Refrigerate. Combined a small amount of your water with the custard powder to form a paste, then slowly add your remaining water and sugar. Stir over a medium heat until the mixture boils and thickens (it will become translucent). Set aside to cool. Combine your milk, cream and lemon juice and beat for 2 or 3 minutes to give it some air (it will thicken a little, but sets in the fridge). Once base it chilled, pour in your cream mixture. Return to fridge. Once your jelly mixture has cooled, stir through your passionfruit pulp and pour over the top of the cream mixture. Refrigerate until set.