8 servings
35 min

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!

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.

  • 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.

  • 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).

  • 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.

  • 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.

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

Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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  • 1 baked 9-inch pie shell
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 4 eggs, separated
  • 1/2 teaspoon salt
  • 1/2 cup fresh lilikoi juice
  • 1 cup granulated sugar, divided
  • 2 teaspoons lemon zest

  • whipped cream
  • shredded coconut, toasted (See notes for instructions)

Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.
  • Place the desired amount of coconut in a large skillet.
  • Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown.
  • If the coconut is sweetened, it tends to brown faster, so it will take less time.
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