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Luscious Lilikoi Chiffon Pie

Thursday, May 08, 2003

Luscious Lilikoi Chiffon Pie

  • 4 egg yolks (save whites)
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cup passion fruit drink (we used undiluted concentrate)
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 2 teaspoons grated lemon zest
  • 4 eggs whites
  • 1 cup white sugar
  • 6 to 8 drops of yellow food coloring (optional)
  • 9-inch prepared graham cracker crust (recipe follows)
  • Whipped cream (recipe follows)

In the top of a double boiler, combine egg yolks, 1/3 cup sugar, salt and passion fruit concentrate. Cook over low heat, stirring constantly, until thickened. Dissolve gelatin in cold water, then stir into yolk 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. Stir in food coloring, if desired. Spoon into pie crust. Refrigerate for 2 hours, or until firm.

Top with whipped cream.

Adapted from recipe from Jennifer Espinoza on Allrecipes.com

Classic Graham Cracker Crust

  • 1 1/4 cups graham cracker crumbs (about 15 graham crackers)
  • 1/4 cup sugar
  • 1/3 cup melted butter

Preheat oven to 375 degrees.

Crumble graham crackers into food processor fitted with metal chopping blade and churn 30 seconds. Add sugar and butter and pulse 30 seconds until uniformly fine. Press crumb mixture into pie plate as directed. Bake 8 to 10 minutes. Makes 9-inch pie shell.

"The American Century Cookbook" by Jean Anderson

Stabilized Whipped Cream

  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons powdered sugar, or to taste

Dissolve gelatin in water. Whip cream until soft peaks form; add gelatin and continue beating until cream is stiff. If desired, add vanilla and powdered sugar. Whipped cream will hold for 24 hours in the refrigerator.

Amounts may be doubled or multiplied as needed.

"Black Butte Ranch Cookbook"

Helpful tips

Turning gelatin from liquid to solid is a reversible reaction. So if you forget the gelatin in the refrigerator for either the Lilikoi Pie or the cheesecake and the gelatin mixture becomes too solid, you can liquefy it again by dipping the pan bottom in hot water. Stir as it softens. Watch carefully. If the mixture becomes too liquid, refrigerate and it will thicken again. Ad infinitum. The only thing to break this liquid/solid cycle is freezing, which destroys the gelatin structure.

When shaping a graham cracker crust, be sure the mixture is distributed evenly on the bottom and sides of the pie plate. Now press a smaller pie plate inside the one containing the crumbs and press. This makes a nice smooth crust.

-- Suzanne Martinson

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