Passion Fruit Chiffon Pie

• Ingredients:
  • 1 fully baked pie crust (9-inch)
  • Passion Fruit (Lilikoi) Filling:
    • 1/2 cup + 1 tablespoon unsweetened lilikoi juice (passion fruit juice)
    • 1 envelope Knox unflavored gelatin
    • 4 large eggs, separated
    • 2/3 cup granulated sugar
    • 1 pinch of salt
    • 1/2 cup whole milk, heated to boiling
    • 1/2 cup heavy cream, chilled
• Instructions:
  1. Stir the lilikoi juice and gelatin together in a cup and set aside.
  2. In a separate bowl, beat the egg yolks with 2/3 cup of sugar until pale and thick.
  3. Gradually add the hot milk to the egg yolk mixture, stirring constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens (about 5 minutes).
  5. Remove from heat and stir in the gelatin mixture until dissolved.
  6. Let the filling cool to room temperature.
  7. Whip the egg whites with a pinch of salt until soft peaks form.
  8. Gradually add the remaining 1/2 cup of sugar and continue whipping until stiff peaks form.
  9. Fold the whipped egg whites into the cooled lilikoi filling.
  10. Whip the chilled heavy cream until soft peaks form.
  11. Gently fold the whipped cream into the lilikoi mixture.
  12. Pour the filling into the baked pie crust.
  13. Chill the pie for at least 4 hours or until set.
  14. Serve chilled, topped with fresh passion fruit seeds.

Enjoy this tropical treat with its light, flaky crust and airy passion fruit chiffon filling! 🌺🥧