Hi everyone. I’m getting back to well…getting used to life in CA again. I miss Kauai so much already. There is just something about the atmosphere and attitude that relaxes me so much while I’m there. Our next planned trip is at the end of September for a family reunion, so until then…I’ll have to live vicariously through my photos and imagination.
One of the highlights of the week though, was when we went over to Whit’s Grandparent’s house for dinner Friday night. His Grandma made an assortment of food which I sadly didn’t partake in except for the from-her-garden fresh salad, but the night turned for the best when she brought out a pie.
I don’t know if I’ve talked about it much, but I am not much of a cake/cupcake/cookie person as I am a pie person. I L.O.V.E. pie…except cherry. I just can’t seem to get myself to like that one. Anyhow, I’m always willing to try a new pie recipe and last year May when I first went to Kauai I got my first taste of Lilikoi Pie at The Lodge at Kokee near Waimea Canyon.
At the time I wasn’t a fan; it was too sweet for my taste and in Hawaiian Lilikoi means Passion fruit, which I have never been a fan of in the juice or fruit form. But at least I tried it and knew that it wasn’t one of my favorites. Until now.
So Whit’s Grandma brought out a Lilikoi Chiffon Pie from a nearby bakery in Hanalei (which I don’t know the name of…ah! Must find out!) and agreed to share a piece with Whit after my last experience with the pie. Boy was that a mistake, because this one was PHENOMENAL. We demolished it in less than a minute, and wished I could have had another piece
to share. But we were lucky because they also bought a second pie for us to take home to his parents and to have for our last family gathering before we left to go back to CA. I was a very happy lady at that point, and you know I had my fair share the next day after dinner! We may have also taken two pieces on the plane home to have with our dinner…hehe. Sneaky sneaky!
I wish I had the right type of passion fruit juice here in the states, but I’ll certainly keep my eye out so I can try this recipe I found through the Honolulu Advertiser! I want that pie now!
Lilikoi Chiffon Pie
- 4 eggs, separated
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup passion-fruit concentrate or fresh lilikoi juice
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 teaspoon grated lemon rind
- 9-inch one-crust pie shell
- 1/2 cup whipping cream Beat egg yolks until thick. Add 1/2 cup sugar, salt and juice. In a medium saucepan, cook over low heat until thickened. Do not allow to boil; if you have an instant-read thermometer, keep temperature at about about 150 degrees. When thickened, remove from heat.Soften gelatin in cold water; stir into egg-yolk mixture until dissolved. Add lemon rind and allow mixture to cool. Beat egg whites until stiff, gradually beating in the remaining 1/2 cup sugar. Fold egg-yolk mixture into stiffly beaten egg whites. Pour into pastry shell; chill until firm. Whip heavy cream to garnish pie. Makes 8 servings.
Oh man, I’m drooling thinking about the pie right now! September needs to come faster so I can get back for some more pie!