Lilikoi Passion Fruit Chiffon Pie
- 4 eggs, separated
- 1/2 teaspoon salt
- 1 cup sugar, divided
- 1/2 cup lilikoi (passion fruit) concentrated juice (go to 1/4 cup)
- 1 teaspoon lemon zest
- 1 envelope gelatin
- 1/4 cup cold water
- 1 9-inch baked pastry shell
- Whipped cream or cool whip, optional
Adapted from youtube.com
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.
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