Luscious Lilikoi Chiffon Pie Recipes

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LUSCIOUS LILIKOI CHIFFON PIE

The ultimate tropical pie. Lilikoi (passionfruit) may not be the easiest fruit to find,but it's worth the effort. Serve with whipped cream if desired.

Provided by Allrecipes Member

Categories     Chiffon Pie

Time 4h

Yield 8

Number Of Ingredients 10



Luscious Lilikoi Chiffon Pie image

Steps:

  • In the top of a double boiler, combine egg yolks, 1/3 cup sugar, salt and passion fruit juice. Cook over low heat, stirring constantly, until thickened. Dissolve gelatin in cold water, then stir into yolks mixture until gelatin is dissolved. Stir in lemon zest. Remove from heat and allow to cool until slightly congealed.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.
  • Gently fold whites into yolk mixture until no streaks remain. Spoon into pie crust. Refrigerate for 2 hours, or until firm.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 53.2 g, Cholesterol 102.4 mg, Fat 8.8 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 328.1 mg, Sugar 45.8 g

4 egg yolks
⅓ cup white sugar
½ teaspoon salt
½ cup passion fruit juice
1 tablespoon unflavored gelatin
¼ cup cold water
2 teaspoons grated lemon zest
4 egg whites
1 cup white sugar
1 (9 inch) prepared graham cracker crust

LILIKOI PASSION FRUIT CHIFFON PIE RECIPE - (4.1/5)

Provided by carvalhohm

Number Of Ingredients 9



Lilikoi Passion Fruit Chiffon Pie Recipe - (4.1/5) image

Steps:

  • Beat egg yolks until thick. Blend in salt, 1/2 cup sugar, and juice concentrate. Cook mixture over low heat until thickened, stirring constantly. Soften gelatin in water; stir into hot mixture until gelatin is dissolved. Chill until slightly thickened. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold egg whites into gelatin mixture. Pour into pie shell and chill until firm. Cover with whipped cream, if you wish.

4 eggs, separated
1/2 teaspoon salt
1 cup sugar, divided
1/2 cup lilikoi (passion fruit) concentrated juice (go to 1/4 cup)
1 teaspoon lemon zest
1 envelope gelatin
1/4 cup cold water
1 9-inch baked pastry shell
Whipped cream or cool whip, optional

HAUPIA LILIKO'I PIE (HAWAIIAN COCONUT AND PASSION FRUIT PIE)

Haupia is a traditional coconut milk-based Hawaiian dessert. Technically it's considered a pudding, but the consistency is closer to jello. This one is topped with a passion fruit glaze in a pie shell. Great to share with family and friends for the holidays.

Provided by littleturtle

Categories     Pie

Time 6h15m

Yield 9 serving(s)

Number Of Ingredients 9



Haupia Liliko'i Pie (Hawaiian Coconut and Passion Fruit Pie) image

Steps:

  • In a saucepan, combine cornstarch, sugar, and salt.
  • Slowly add coconut milk, stirring until blended and cornstarch dissolves.
  • Using a heat diffuser to prevent mixture from over-cooking, cook until thick and smooth.
  • Pour into pie shell and chill until set.
  • Blend sugar, cornstarch, juice concentrate, and water.
  • Cook until thick, stirring constantly.
  • Cool slightly and pour over chilled haupia filling; chill until set again.

Nutrition Facts : Calories 280.2, Fat 18.3, SaturatedFat 12, Sodium 266.6, Carbohydrate 27.9, Fiber 2.2, Sugar 12.9, Protein 3

1 (9 inch) pie crusts
1/4 cup cornstarch
1/4 cup sugar
1/2 teaspoon salt
2 cups coconut milk (fresh or frozen preferred, but haupia with canned coconut milk is better than no haupia at all)
2 1/3 tablespoons sugar
1 1/2 tablespoons cornstarch
1 (6 ounce) can frozen passion fruit juice concentrate (liliko i)
1/4 cup water

LUSCIOUS LILIKOI CHIFFON PIE

The ultimate tropical pie. Lilikoi (passionfruit) may not be the easiest fruit to find,but it's worth the effort. Serve with whipped cream if desired.

Provided by Allrecipes Member

Categories     Chiffon Pie

Time 4h

Yield 8

Number Of Ingredients 10



Luscious Lilikoi Chiffon Pie image

Steps:

  • In the top of a double boiler, combine egg yolks, 1/3 cup sugar, salt and passion fruit juice. Cook over low heat, stirring constantly, until thickened. Dissolve gelatin in cold water, then stir into yolks mixture until gelatin is dissolved. Stir in lemon zest. Remove from heat and allow to cool until slightly congealed.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.
  • Gently fold whites into yolk mixture until no streaks remain. Spoon into pie crust. Refrigerate for 2 hours, or until firm.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 53.2 g, Cholesterol 102.4 mg, Fat 8.8 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 328.1 mg, Sugar 45.8 g

4 egg yolks
⅓ cup white sugar
½ teaspoon salt
½ cup passion fruit juice
1 tablespoon unflavored gelatin
¼ cup cold water
2 teaspoons grated lemon zest
4 egg whites
1 cup white sugar
1 (9 inch) prepared graham cracker crust

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