LILIKOI CHIFFON CREAM PIE

This pie is one of our favorite ways to use our lilikoi fruit. I have made this pie so many times I can make it in my sleep. It’s light, fluffy, tangy, and so indulgent! Adding the whipped cream and toasted coconut to the pie just makes for pure perfection (so don’t skip either)!

This pie recipe is from Hawaii’s beloved chef Sam Choy. If you are from Hawaii or have lived here for any length of time, I’m sure you are familiar with Sam Choy and have certainly dined at one of his restaurants. He has several highly successful restaurants here in Hawaii, San Diego, and Tokyo. This particular recipe comes from his cookbook Sam Choy’s Island Flavors. This cookbook is full of amazing recipes, and his lilikoi chiffon cream pie is just one of the many recipes we love!

Tips on Making this Pie:

• You can use a frozen pie crust or a homemade one. Use pie weights to keep your pie crust from puffing up during baking. Allow it to cool completely before adding the pie filling.

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• Use fresh lilikoi juice if possible. Processed lilikoi juice almost always has sugar added. If you are using processed or frozen lilikoi juice with added sugar, reduce the sugar in the pie filling from 1/2 cup to 1/4 cup. But make sure it is lilikoi juice and not syrup.
• Use unflavored powdered gelatin, which will thicken and stabilize the pie filling. The easiest way to soften the gelatin is to soak it in 1/4 cup cold water for 5 minutes. Stir it to moisten all the gelatin. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
• After you separate the egg yolks and egg white, set the egg whites aside. Beat the egg yolks until slightly thickened, then add the salt, lilikoi juice, and 1/2 cup sugar. Mix this well.
• Heat the egg/lilikoi mixture in a small saucepan over medium heat, until slightly thickened, string constantly. This only takes about 15 minutes, but do not bring to a boil, turn the heat down if needed.

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• Remove from heat and stir in the melted gelatin and lemon zest. Allow the mixture to cool for 10 minutes.
• Meanwhile, use an electric beater to beat the egg whites and 1/2 cup sugar until you have stiff peaks. How do you know you have stiff peaks? Turn the beater right-side up, and those peaks should hold proudly! They should point straight up without collapsing at all (or maybe a little bit just at the very tips).

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• Pour the pie filling into the egg whites and fold together until completely incorporated. Pour into the cooled pie crust. Chill in the refrigerator for 3 to 4 hours.

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• Toasted coconut just adds something special to this pie. To me, it’s just not complete without it! Toasting coconut is incredibly easy to do. While the pie is chilling, you can toast the coconut. I prefer to do mine on the stovetop. Coconut does burn easily, and toasting it on the stovetop allows you to keep a close eye on it.

1. Place the desired amount of shredded coconut in a large skillet.
2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown (about 10 to 15 minutes).
3. If the coconut is sweetened, it tends to brown faster, so it will take less time.

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To serve, top with whipped cream or cool whip and sprinkle with the toasted coconut. Enjoy!