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Lilikoi Chiffon Pie

1   Baked Pie Shell  
4   Eggs - Separated  
1/2 cup    Lilikoi juice  
1/2 tsp    Salt  
1 cup    Sugar  
1 Tbsp    Unflavored Gelatin  
1/4 cup    Water  
1 tsp    Grated lemon rind  
1/2 cup    Heavy Cream, Whipped and Sweetened  
1 Beat egg yolks until thickened.
2 Stir in juice, salt and 1/2 cup of the sugar. Cook over low heat, stirring constantly, until mixture thickens.
3 Soften gelatin in water; add to hot mixture, stirring until gelatin is dissolved.
4 Stir in lemon rind; chill until mixture begins to congeal.
5 In small bowl of electric mixer, beat egg whites until soft peaks form.
6 Fold in the gelatin mixture.
7 Pour into pie shell and chill until firm.
8 Top with whipped cream before serving.