Lilikoi Chiffon Pie
This lilikoi chiffon pie is a classic Hawaiian dessert recipe. Fluffy passionfruit mousse is set inside of a flaky all-butter pie crust and topped with homemade whipped cream and toasted coconut flakes.
Ingredients
Crust
Lilikoi Chiffon Pie Filling
- 2½ tsp Unflavored Gelatin (7g) 1 packet
- ¼ cup Water (60mL)
- 4 Eggs, separated
- ⅔ cup Lilikoi Puree (160mL) Passionfruit Puree
- 1 cup Granulated Sugar, divided (200g)
- Zest of 1 Lemon
- ¼ tsp Cream of Tartar
- ¼ tsp Salt
Whipped Cream Topping
- 1½ cups Heavy Whipping Cream (355mL) cold
- ¼ cup Powdered Sugar, sifted (60g)
- ½ tsp Vanilla Extract
- 2 tbsp Sweetened, Shredded Coconut optional
Instructions
Make the Lilikoi Filling Base
- Sprinkle 2½ teaspoons of gelatin over ¼ cup of cold water and let it sit for 5 minutes so the gelatin can bloom.
- Microwave the gelatin and water mixture for about 15 seconds, just until the gelatin melts.
- Separate the eggs, placing the yolks in a large bowl.
- In a small pot, combine the lilikoi puree, salt, lemon zest, and ½ cup of the granulated sugar. Heat over medium heat just until the mixture begins to boil.
- Very slowly pour the hot lilikoi juice mixture into the egg yolks while whisking continuously to temper the egg yolks.
- Pour the mixture back into the pot and place it over low heat, whisking constantly.
- Once the mixture comes to a boil, whisk vigorously for another 60 seconds, then remove the pot from the heat.
- Whisk in the melted gelatin.
- Set the chiffon pie filling base aside and let it cool to room temperature.
Make the Meringue to Add to the Base
- Once the base has cooled, set up a double boiler. In the heatproof bowl, whisk together the 4 egg whites, ¼ teaspoon of cream of tartar, and the remaining ½ cup of sugar. Continue whisking gently and steadily until the mixture reaches 160°F (70°C).
- As soon as the egg whites reach 160°F (70°C), immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form.
Finish the Lilikoi Chiffon Pie Filling
- Gently fold the meringue into the cooled filling base from step 9, mixing carefully until fully combined and no streaks remain.
- Once the meringue is fully incorporated with the lilikoi chiffon pie filling base, pour the filling into your prepared pie crust.
- Transfer the pie to the refrigerator, and chill for at least 6 hours, or until the filling is completely set.
Make the Homemade Whipped Cream
- Preheat your oven to 350F. Spread the sweetened shredded coconut on a piece of parchment paper or tin foil on a cookie sheet. Toast for 5-10 minutes until golden brown.
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled passionfruit pie using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top. Sprinkle with toasted coconut.
Tried this recipe?Let us know how it was!