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,
Provided by Shanna
Time 12h55m
Number Of Ingredients 17
Steps:
- 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, 1/2 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.
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 Jennifer Espinoza
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 4h
Yield 8
Number Of Ingredients 10
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
LILIKOI PASSION FRUIT CHIFFON PIE RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 9
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.
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
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
PASSION CHIFFON PIE
Steps:
- Beat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy.
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- Crust Preheat oven to 350 degrees Fahrenheit In a bowl, using an electric mixer on medium speed, cream together the butter, sugar and molasses. Add the egg and mix well. In another bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, cloves and salt. Add the flour mixture to the creamed mixture and beat just until all ingredients are incorporated. Do not over work the dough. Press into a square on a piece of plastic wrap, enclose in the plastic and refrigerate for 1 hour. Spray an 8” fluted tart pan with a removable bottom with vegetable oil cooking spray. On a floured surface, roll out the dough to ¼” thick and 10” in diameter and carefully transfer to the prepared pan. Press into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. This dough is very soft so you must work quikly. Refrigerate for 20 minutes Bake the crust for 20 minutes, until light golden brown. Remove from the oven and allow to cool.
- Curd In a stainless steel or other heatproof bowl that will fit over the top of a pan of boiling water, whisk together the whole eggs and egg yolks until blended. Add the sugar and lilikoi puree and mix well. Place the bowl on top of a pan of boiling water and whisk continuously for 10-15 minutes, until the mixture thickens and has the consistency of a thick pudding. Immediately pour into the baked crust. Cover and refrigerate for 2 hours.
- Meringue In a bowl, combine the egg whites and sugar. Place over a pan of simmering water and whisk continuously until warm. Remove from the heat and whisk until cool. Spoon the meringue into a pastry bag fitted with a ½” star tip and pipe rosettes on top of the pie. Use a butane torch to lightly color the top, or slip briefly under a preheated broiler. Return the tart to the refrigerator and chill for 1 hour, until completely set. To unmold, remove the pan sides and slide the pie onto a serving plate. Serve chilled.
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