Lilikoi Chiffon Pie Recipe
Our homemade Chiffon, light and tast and full of passion fruit flavors.
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Ingredients
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Filling and Crust
Method
Preparation Steps
- 1
Prepare the Filling
In a medium saucepan, combine the lilikoi juice, granulated sugar, cornstarch, and a pinch of salt. Mix well until smooth.
- 2
Cook the Mixture
Add the water to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- 3
Add Egg Yolks
Remove from heat and whisk in the egg yolks until fully incorporated. Return to low heat for 3 minutes, stirring continuously.
- 4
Prepare Gelatin
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom, then stir it into the filling mixture until dissolved.
- 5
Cool the Filling
Allow the filling to cool to room temperature while preparing the whipped cream.
- 6
Whip the Cream
In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- 7
Combine Mixtures
Gently fold the cooled lilikoi filling into the whipped cream until well combined.
- 8
Transfer to Crust
Pour the lilikoi chiffon mixture into the prepared graham cracker crust and smooth the top.
- 9
Chill
Refrigerate the pie for at least 4 hours or until set.
- 10
Serve
Slice and serve chilled. Enjoy the light and flavorful lilikoi chiffon pie!
