Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie)
Hawaiian Passion Fruit Chiffon Pie My version of the famous Hamura Saimin Lilikoi Chiffon Pie from Kauai. Recipe adapted from the vintage Maui cookbook mentioned in the post,
Ingredients
- 1 Pre-baked 9” round pie crust - I use this recipe from The Bravetart on Serious Eats
- You can use a store-bought pie crust or make your own recipe. Time to make this pie depends on if you use a pre-baked pie crust or make one the day of making the pie. The pie is best served the next day so chilling overnight will yield a longer prep time.
For the Filling:
- 4 eggs separated
- ½ cup fresh passionfruit pulp including seeds-optional
- ½ cup passion fruit juice/puree* either fresh or thawed from frozen
- 1 teaspoon lemon zest
- 1 cup granulated sugar divided (200 g)
- ½ teaspoon Kosher salt
- 1 tablespoon granulated gelatin
- 4 tablespoon cold water
- 1 teaspoon lemon zest I used meyer lemon
For the meringue topping:
- 1 cup granulated sugar 200 g
- 2 egg whites
- 2 tablespoon water
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Make your pie crust if using the recipe I linked from Serious Eats or your own, or use a store bought crust. You can make the pie crust a day ahead of time and freeze it.
For the pie filling:
- Set a pan of water over medium high heat and bring to a steady simmer. Make sure the water level is low enough that a bowl set on top wont touch it. Lower the heat slightly and keep simmering.
- In a small bowl add the 4 tablespoons of cold water and sprinkle the gelatin over to soften.
- In a bowl that will fit over the pan of simmering water, whisk the egg yolks until thickened and lighter in color, add in passion fruit pulp and juice ( or puree), zest, ½ cup of sugar and salt. Set over the pan of simmering water and whisk until thickened. About 8-10 minutes. Make sure to stir constantly so the egg doesn’t scramble. Add in the softened gelatin and stir until melted. Remove from heat and cool until thickened and slightly congealed on top.
- Whip the egg whites until foamy, slowly add in the remaining sugar and then whip until stiff peaks are formed and the meringue is glossy. Fold into the passion fruit mixture and stir until fully combined. Fill the pie crust with the mixture and chill at least 4 hours up to overnight.
To make the frosting:
- Using the same double boiler method as the pie filling, set a pan of simmering water over the stove. In a bowl that fits the pan but won't be touching the water, whisk the frosting ingredients except for the vanilla for one minute using a hand mixer. Set the bowl over the simmering water and continue to mix on high for 7 minutes. Remove from heat and mix in the vanilla extract. Let cool slightly then spread on the top of the chilled pie. Garnish with passion fruit pulp over the top and serve.
Notes
Passion Fruit can be found at specialty markets or in the tropical food sections of most well stocked grocery stores. Same with passion fruit juice and frozen puree. I use Aunty Lilikoi passion fruit juice. I order from them online. I prefer it since it is a thicker juice that is 100% passion fruit and not thinned out with water or other fruit juices and no added sweeteners. Its nice and tart. You can find frozen passion fruit puree at any well stocked Mexican or Latin grocery store or international market. Thaw fully before using.
Including the seeds in the pie and as garnish is optional.