LILIKOI CHIFFON CREAM PIE

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut and you have pie perfection!!

This pie is the one of our favorite ways to use our lilikoi fruit. I have made this pie so many times I can make it in my sleep. It’s light, fluffy, tangy and so indulgent! Adding the whipped cream and toasted coconut to the pie just makes for pure perfection, (so don’t skip either)!

This pie recipe is from Hawaii’s beloved chef Sam Choy. If you are from Hawaii or have lived here for any length of time, I’m sure you are familiar with Sam Choy and have certainly dined at one of his restaurants. He has several highly successful restaurants here in Hawaii, San Diego and Tokyo. This particular recipe comes from his cookbook Sam Choy’s Island Flavors. This cookbook is full of so many amazing recipes and his lilikoi chiffon cream pie is just one of the many recipes that we love!

Tips on Making this Pie:

  • You can use a frozen pie crust or a homemade one. Either way, be sure to pre-bake it and allow it to completely cool before adding the pie filling.
  • Use fresh lilikoi juice if possible. Processed lilikoi juice almost always has sugar added. If you are using processed or frozen lilikoi juice reduce the sugar in the pie filling from 1/2 cup to 1/4 cup. But make sure it is lilikoi juice and not syrup.
  • Use unflavored powdered gelatin, which will thicken and stabilize the pie filling. The easiest way I found to soften the gelatin is to soak it in 1/4 cup cold water for 5 minutes. Give it a stir to moistened all the gelatin. After the 5 minutes heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
  • After you separate the eggs yolks and egg white, set the egg whites aside. Beat the egg yolks until slightly thickened, then add the salt, lilikoi juice and 1/2 cup sugar. Mix this well.
  • Heat the egg/lilikoi mixture in a small sauce pan over medium heat, until slightly thickened, string constantly. This only takes about 15 minutes, but do not bring to a boil, turn the heat down if needed.
  • Remove from heat and stir in the lemon zest. Allow the mixture to cool for 10 minutes.
  • Meanwhile use an electric beater to beat the egg whites and 1/2 cup sugar until you have stiff peaks. How do you know you have stiff peaks? Turn the beater upside down, and those peaks should hold proudly! They should point straight up without collapsing at all (or maybe a little bit just at the very tips).
  • Pour the pie filling into the egg whites and fold together until completely incorporated. Pour into the cooled pie crust. Chill in the refrigerator for 3 to 4 hours.
  • Toasted coconut just adds something special to this pie. To me it’s just not complete without it! Toasting coconut is incredibly easy to do. While the pie is chilling you can toast the coconut. I prefer to do mine on the stove top. Coconut does burn easily and toasting it on the stove top allows you to keep a close eye on it.
    1. Place desired amount of shredded coconut in a large skillet.
    2. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown (about 10 to 15 minutes).
    3. If the coconut is sweetened it tends to brown faster so, it will take less time.

To serve, top with whipped cream or cool whip and sprinkle with the toasted coconut. Enjoy!

Lilikoi Chiffon Cream Pie

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut and you have pie perfection!!
0 from 0 votes
Prep Time 20 mins
Cook Time 15 mins
Chill Time 4 hrs
Course Dessert
Servings 8 servings

Ingredients
 

Pie Filling:

  • 1 baked 9 inch pie shell
  • 1 tablespoon unflavored gelatin
  • ¼ cup cold water
  • 4 eggs, separated
  • ½ teaspoon salt
  • ½ cup fresh lilikoi juice
  • 1 cup granulated sugar, divided
  • 2 teaspoons lemon zest

Garnish:

  • whipped cream
  • shredded coconut, toasted, (See notes for instructions)

Instructions
 

  • Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

Lilikoi Pie Filling:

  • In a small microwave safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds, until the gelatin is translucent. Set aside.
  • Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice and ½ cup sugar. Mix well.
  • Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
  • Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
  • While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together, until completely combined.
  • Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm, (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
  • Keep pie covered in the refrigerator. Pie will stay fresh for 3 to 4 days.

Notes

Toasting Coconut:

Stove Top Method

  1. Place desired amount of coconut in a large skillet.
  2. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
  3. If the coconut is sweetened it tends to brown faster so, it will take less time.
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One thought on “LILIKOI CHIFFON CREAM PIE

  1. I’m sure the pie is as good as it looks. I wonder if I can even find the fruit
    in a Portland store.

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