Lilikoi Ice Cream Recipe For Tropical Indulgence

Today, I’m excited to share a delightful dessert that will surely impress your family and friends: Lilikoi Chiffon Cream Pie! This recipe combines the tropical flavors of lilikoi (passion fruit) with a light and airy chiffon texture, making it a perfect treat for any occasion. Let’s dive into the details!

Image of Lilikoi Chiffon Cream Pie

Take a look at this beautiful Lilikoi Chiffon Cream Pie! The vibrant colors are just as inviting as the flavors within.

Ingredients

Here’s what you’ll need to make this luscious pie:

1 pre-baked 9-inch pie crust
1/2 cup lilikoi juice (fresh or bottled)
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 cups milk
1/2 cup heavy cream
1 teaspoon vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar
Fresh lilikoi or whipped cream for garnish (optional)

Instructions

Follow these steps to whip up your Lilikoi Chiffon Cream Pie:

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the lilikoi juice and mix until smooth.
In a separate bowl, whisk the egg yolks and then stir them into the lilikoi mixture. Gradually add in the milk.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil. Remove from heat and stir in the vanilla extract.
In another bowl, beat the heavy cream until soft peaks form, then fold it into the lilikoi mixture.
In a clean bowl, whip the egg whites with cream of tartar until stiff peaks form. Gently fold the egg whites into the lilikoi mixture until just combined.
Pour the filling into the prepared pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
Before serving, garnish with fresh lilikoi or whipped cream if desired. Enjoy your deliciously light and tropical Lilikoi Chiffon Cream Pie!

This pie is a refreshing dessert that captures the essence of tropical goodness. I hope you find as much joy in making and sharing it as I do!