Lilikoi Chiffon Pie
A light-as-air passionfruit chiffon pie with a bright tropical tang folded into billowy whipped cream over a buttery crust.
Contains common allergens
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Instructions
- 1
Sprinkle the gelatin over 1/4 cup of the lilikoi juice in a small bowl and let it bloom for 5 minutes until softened.
- 2
In a saucepan, whisk the egg yolks with 1/2 cup of the sugar and the remaining lilikoi juice, then cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 6 minutes.
- 3
Remove from the heat, stir in the bloomed gelatin until fully dissolved, then chill the custard until it is cool but not yet set, about 20 minutes.
- 4
Beat the egg whites with the salt to soft peaks, gradually add the remaining 1/2 cup sugar, and continue beating to stiff, glossy peaks.
- 5
Whip the heavy cream to soft peaks in a separate bowl, then gently fold both the whites and the cream into the cooled lilikoi custard until no streaks remain.
- 6
Mound the airy filling into the cooled graham crust, smooth the top, and refrigerate at least 4 hours until fully set before slicing.
Plan it in Listahan
Add Lilikoi Chiffon Pie to your week, check it against your household's allergens, and build the shopping list automatically.