Lilikoi Chiffon Pie
Tasha
Scrumptious!
ingredients
- 3 eggs, separated
- 3/4 cups sugar
- 1/8 tsp salt
- 1/2 cup lilikoi juice
- 1 tablespoon, unflavored gelatin
- 2 tablespoon, cold water
- 1 tsp grated lemon juice
- 1 baked pie shell (9 inch)
- 1/2 cup heavy cream, whipped
directions
- 1
Beat egg yolks until thick. Add 1/2 cup of sugar, salt and lilikoi juice. Cook over low heat until thickened, stirring constantly.
- 2
Add gelatin which has been softened in cold water, stirring until gelatin is dissolved.
- 3
Add lemon rind and cool until slightly congealed. Fold in stiffly beaten egg whites to which the remaining 1/4 cup sugar has been added. Fold in whipped cream.
- 4
Pour into baked pie shell and chill until firm.
Source: Island Cooking (JoAnn Sheehan)
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