Lilikoi Passion Fruit Chiffon Pie Recipe


 Lilikoi is the Hawaiian word for passion fruit, and this pie is light, airy and super fruity.

Serving Sizes: 8-10

Total Prep Time: 8hour 50mins


Ingredients: Lilikoi Chiffon Pie Recipe

1 (9”) single pie crust

Filling: Lilikoi Chiffon Pie Recipe

  • 4 tbsp cold water
  • 1 tbsp granulated gelatin
  • 4 eggs (separated)
  • ½ cup fresh passion fruit pulp (including seeds)
  • ½ cup passion fruit juice
  • 1 cup granulated sugar (divided)
  • ½ tsp salt

Frosting: Lilikoi Chiffon Pie Recipe

  • 1 cup granulated sugar
  • 2 egg whites
  • 2 tbsp water
  • 1 tsp cream of tartar
  • ½ tsp salt
  • 1 tsp vanilla essence
  • Fresh passion fruit pulp with seeds (to garnish)

Directions: Lilikoi Chiffon Pie Recipe

  1. For the filling: Set a pan over moderate-high heat and bring to steady simmer. Reduce the heat a little and continue to simmer.
  2. In a small-size bowl, add the water and scatter the gelatin over to soften.
  3. In a bowl that will sit on the pan of simmering water whisk the egg yolks until light in color and thickened.
  4. Add the passion fruit pulp and juice, along with ½ cup sugar and salt.
  5. Set over the pan of simmering water, whisking until thickened, for approximately 8-10 minutes. Take care to continually stir to prevent the egg from scrambling.
  6. Add the softened gelatin, stirring until entirely melted.
  7. Remove the pan from the heat and cook until the mixture is thickened and a little congealed on top.
  8. Whip the egg whites until frothy and gradually add in the remaining sugar and whip until stiff peaks begin to form and the meringue is glossy.
  9. Fold into the passion fruit mixture, stirring until incorporated.
  10. Spoon the mixture into the pie crust and chill in the fridge overnight.
  11. To make the frosting: Use the same double boil method as for the filling by setting a pan of simmer water over the stove and in a bowl that fits the pan but doesn’t touch the water.
  12. Using a hand mixer whisk the sugar with the whites, water, cream of tartar, salt, and vanilla essence for 60 seconds.
  13. Set the bowl over the simmering water and continue mixing on high for several minutes.
  14. Remove from the heat and stir in the vanilla essence.
  15. Allow to slightly cool, and evenly spread on the top of the pie.
  16. Garnish with passion fruit pulp and enjoy.

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