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Lilikoi Chiffon Pie

Another classic Hawaiian dessert - Lilikoi (Passion fruit) Chiffon Pie!!


Posted By: A. Honopaa
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Prep Time: 20 | Cook Time: 20 | Ready In: 40
Ingredients: Print   Add to cart
US Metric
  • 4 egg yolks (save whites)
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cup passion fruit drink (we used undiluted concentrate)
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 2 teaspoons grated lemon zest
  • 4 eggs whites
  • 1 cup white sugar
  • 6 to 8 drops of yellow food coloring (optional)
  • 9-inch prepared graham cracker crust (recipe follows)
  • Whipped cream (recipe follows)

Crust

  • 1 1/4 cups graham cracker crumbs (about 15 graham crackers)
  • 1/4 cup sugar
  • 1/3 cup melted butter

Stabilized Whipped Cream

  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons powdered sugar, or to taste

Cooking Process:

In the top of a double boiler, combine egg yolks, 1/3 cup sugar, salt and passion fruit concentrate. Cook over low heat, stirring constantly, until thickened. Dissolve gelatin in cold water, then stir into yolk mixture until gelatin is dissolved. Stir in lemon zest. Remove from heat and allow to cool until slightly congealed.

In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.

Gently fold whites into yolk mixture until no streaks remain. Stir in food coloring, if desired. Spoon into pie crust. Refrigerate for 2 hours, or until firm.

Top with whipped cream.

Crust

Preheat oven to 375 degrees.

Crumble graham crackers into food processor fitted with metal chopping blade and churn 30 seconds. Add sugar and butter and pulse 30 seconds until uniformly fine. Press crumb mixture into pie plate as directed. Bake 8 to 10 minutes. Makes 9-inch pie shell.

Stabilized Whipped Cream

Dissolve gelatin in water. Whip cream until soft peaks form; add gelatin and continue beating until cream is stiff. If desired, add vanilla and powdered sugar. Whipped cream will hold for 24 hours in the refrigerator.

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