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Lilikoi Chiffon Pie Recipe

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This recipe for Lilikoi Chiffon Pie, by , is from The Fosnaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Craig Fosnaugh

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks
1/2 tsp. salt
1 T. unflavored gelatin
2 tsp. grated lemon zest
1 c. white sugar
1/3 c. white sugar
1/2 c. passion fruit juice
1/4 c. cold water
4 egg whites
1 (9 inch) prepared graham cracker crust

Directions:
Directions:
In 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 in 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 c. 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.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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