Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie) Recipe

If you’re ready to bring the vibrant flavors of Hawaii straight to your kitchen, the Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie) is an absolute must-try. With its silky, cloud-light passion fruit filling and a nostalgic meringue topping, this pie channels pure island sunshine into every bite. Whether you’re dreaming of Kauai or simply want to wow your friends and family, this tropical treat is a dessert favorite that blends sweet tang with airy texture. Trust me, it’s a showstopper you’ll crave again and again!

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in achieving that iconic balance of flavor, texture, and color in your Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie). From the vibrant passion fruit to the cloud-like meringue, each component creates a slice of paradise.

• Pre-baked 9” round pie crust: A crisp, buttery base supports the creamy, citrusy filling; feel free to use store-bought or your favorite homemade recipe.
• Eggs (4, separated): The secret to chiffon’s airy lift and luscious texture—yolks make it rich, whites make it light.
• Passion fruit pulp (1/2 cup, seeds optional): This delivers those signature floral and tangy notes; seeds add crunch if you like a little texture.
• Passion fruit juice or puree (1/2 cup): Use fresh, thawed, or high-quality bottled for a bold lilikoi taste.
• Lemon zest (1 teaspoon): Accentuates the brightness of the passion fruit with gentle citrus aroma.
• Granulated sugar (1 cup, divided): Sweetens both the filling and the glossy meringue topping.
• Kosher salt (1/2 teaspoon): Balances the sweetness and wakes up all the flavors.
• Granulated gelatin (1 tablespoon): Ensures that rich, sliceable, wobbly texture unique to chiffon pies.
• Cold water (4 tablespoons): Softens the gelatin, making sure it dissolves evenly into the filling.
• Meringue topping: Includes 1 cup sugar, 2 egg whites, 2 tablespoons water, 1 teaspoon cream of tartar, 1/2 teaspoon salt, and 1 teaspoon vanilla extract for a fluffy, marshmallow-like crown.

How to Make Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie)

Step 1: Prepare the Pie Crust

Whether you’re using a trusted homemade crust or a store-bought shortcut, have your 9” pie shell fully baked and cooled ahead of time. This gives you a crispy foundation that won’t get soggy from the chiffon filling. If you’re making it from scratch, consider baking it the day before for extra convenience.

Step 2: Soften the Gelatin

In a small bowl, stir 4 tablespoons cold water and sprinkle the gelatin over top. Let it sit undisturbed for a few minutes—this ensures the gelatin will dissolve smoothly when it’s time to add it to your filling, giving that perfect chiffon set.

Step 3: Make the Passion Fruit Custard Base

Set a saucepan of water on the stove and bring it to a gentle simmer, creating a double boiler setup. In a separate heatproof bowl (one that fits over your saucepan), vigorously whisk the egg yolks until thick and pale. Whisk in passion fruit pulp, passion fruit juice or puree, lemon zest, 1/2 cup sugar, and kosher salt. Place the bowl over the simmering water—making sure the bottom isn’t touching the water—and cook, whisking constantly for about 8 to 10 minutes, until the mixture thickens to a rich custard texture. Add the softened gelatin and stir just until melted and fully incorporated. Remove from heat and let the mixture cool until it’s thickened and the surface is slightly set.

Step 4: Whip the Egg Whites

With a clean bowl and mixers, beat egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup sugar and whip until stiff, glossy peaks form. This step is what gives the Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie) its feather-light and airy texture, so don’t skimp on whipping to perfection!

Step 5: Fold and Fill

Using a spatula, gently fold the whipped egg whites into the cooled passion fruit custard until no white streaks remain. The goal is to maintain as much volume as possible, keeping the filling light and mousse-like. Pour the chiffon mixture into the prepared pie crust, smoothing the top. Pop it into the fridge to chill and set, at least 4 hours or preferably overnight. This hands-off time is your secret to flawless slices later.

Step 6: Prepare the Meringue Topping

For that dreamy, pillowy finish, use the double boiler setup again. In a bowl over simmering water, combine meringue ingredients (sugar, egg whites, water, cream of tartar, salt). Whip on high speed with a hand mixer for 7 minutes until the mixture is thick and billowy. Off the heat, beat in vanilla extract. Let this cool slightly—this kind of Swiss meringue is extra stable and glossy, perfect for crowning your pie.

Step 7: Assemble and Chill

Spread the cooled meringue over the chilled pie, making swoops and swirls as you like. If you’re feeling extra festive, dollop or pipe it on for texture and drama. Return the pie to the fridge, letting it chill until everything is fully set. Just before serving, garnish with extra passion fruit pulp, letting the sunny seeds glisten on top.

How to Serve Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie)

Garnishes

For the full tropical effect, spoon a little passion fruit pulp over each slice right before serving. The golden seeds add sparkle and a burst of flavor. You might also add curls of lemon zest, or even a few edible flowers if you want those vacation vibes!

Side Dishes

This pie loves to be the star, but if you want to round out your dessert table, consider serving it with a scoop of vanilla ice cream or a platter of fresh pineapple and berries. The bright tang of the fruit complements the sweet-tart notes of your Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie) beautifully.

Creative Ways to Present

Try cutting the pie into mini wedges for a cocktail party treat, or serve individual slices in clear glasses parfait-style with crumbs and an extra dollop of meringue. For luaus or picnics, you can even make mini tarts using cupcake pans—unexpected, playful, and just as delicious!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie) covered loosely with plastic wrap in the refrigerator. It’ll stay fresh and delicious for up to three days, although the meringue is at its best within the first 24 hours.

Freezing

Freezing isn’t ideal for this pie due to the light gelatin-based filling, which can separate or become watery when thawed. If you’re planning ahead, assemble the filling and crust and keep them chilled, adding the meringue topping just before serving rather than freezing the whole pie.

Reheating

This pie is meant to be served chilled, so no reheating necessary! If you’ve stored it in the fridge, just let it stand at room temperature for 10-15 minutes to take the chill off before serving for maximum flavor and texture.

FAQs

Can I use bottled passion fruit juice instead of fresh or frozen puree?

Absolutely! Just make sure you choose a juice that’s 100% passion fruit with no extra sweeteners or fillers. Bottled juice works great and brings out the signature flavor of Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie).

Can I make this pie gluten-free?

Yes, simply use your favorite gluten-free pie crust. The filling and meringue are naturally gluten-free, letting you enjoy all the sunshine in every slice.

What do I do if my meringue isn’t stiff?

If your meringue looks runny or loose, keep whipping! The mixture should hold beautiful peaks. Make sure your bowl and beaters are totally clean and free of any yolk or grease for best results.

Is the passion fruit pulp necessary, or can I skip the seeds?

The seeds are totally optional—it’s all about whether you like a bit of crunch and visual texture. The pulp adds a burst of flavor, but you can strain it for a smoother filling if you prefer.

How far in advance can I make Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie)?

This pie is actually best when chilled overnight, so you can make it a full day ahead. Add the fresh garnishes just before serving for the brightest taste and presentation.

Final Thoughts

I can’t recommend Hawaiian Passion Fruit Chiffon Pie (Lilikoi Chiffon Pie) enough—every bite is a trip to paradise, no airfare required! It’s a joyful, crowd-pleasing dessert that lets passion fruit shine. Give it a try, and let those island breezes whisk you away right from your kitchen table.

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