Lilikoi Chiffon Pie
Lilikoi Chiffon Pie is an moderately easy dinner. Made with 4 egg yolks, 1/2 c. sugar, 1/2 c. fresh lilikoi juice, 1 tbsp. cornstarch and 1 envelope gelatin, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Together in pot the egg yolks, sugar, lilikoi juice and cornstarch.
Cook over low custard consistency.
Add gelatin that has been dissolved
1/4 cup water; mix until dissolved.
Remove from heat and cool.
Beat egg whites with cream of tartar until stiff
Add 1/4 cup sugar slowly while continuing to whites. Fold lilikoi mixture, cooled to room temperature, egg whites. Pour into cooled pie crust.
Refrigerate until solid, 4 hours. Top with whipped cream and serve.
π· Perfect Pairings
Complete your meal with these
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