Luscious Lilikoi Chiffon Pie

Luscious Lilikoi Chiffon Pie

Jennifer Espinoza 0

"The ultimate tropical pie. Lilikoi (passion fruit) may not be the easiest fruit to find but it's worth the effort. Serve with whipped cream if desired."

Ingredients 4 h {{adjustedServings}} servings 305 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In the top of a double boiler, combine egg yolks, 1/3 cup sugar, salt and passion fruit juice. Cook over low heat, stirring constantly, until thickened. Dissolve gelatin in cold water, then stir into yolks mixture until gelatin is dissolved. Stir in lemon zest. Remove from heat and allow to cool until slightly congealed.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.
  3. Gently fold whites into yolk mixture until no streaks remain. Spoon into pie crust. Refrigerate for 2 hours, or until firm.
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Reviews 8

  1. 8 Ratings


LIGHT AS AIR! Everyone thoroughly enjoyed the delicious passion fruit taste. I used 1 packet of gelatin (= a little less than 1 Tblsp.), which was the perfect amount. I beat 8 teasp. meringue powder with 1/2 cup water (equaling 4 egg whites), instead of using the egg whites because the whites weren't being cooked (I'll simply use those whites in an omelette or cake).I reduced the sugar added to the egg whites to 1/2 cup, because this made for a lightly sweetened filling. The recipe didn't specify what form of p'fruit juice, so I chose Goya brand 100% pure "Fruit Pulp" ( available in the freezer section of Latin & some regular grocery stores). Because this wonderfully strong flavored fruit pulp (which is really more of a puree) doesn't have added sugar & thus is very tangy, I added 2 Tblsp. sugar to make it more like a juice. (Use the frozen fruit juice concentrate only as a last resort, as it is super sweet & with a minimal p'fruit taste.) I made my own pastry crust, adding ground macadamia nuts to further elicit the flavors of Hawaii. Lastly, I cooked 2 thick syrups of pomegranate & of p'fruit to drizzle over the plated slices. Beautiful jewel tones! This was an easy pie to make.


I like this recipe and have made it several times using fresh lilikoi from my yard. However, the one thing I changed was the crust. Make your own crust! Homemade crust is so much better - whether graham cracker or I have made a pastry crust with crushed macadamia nuts.


TOO rubbery - reduce gelatin to 1 packet. TOO sweet - reduce sugar in egg white mixture to 1/2 cup!