Fresh Lilikoi Pie Recipes

LILIKOI CHIFFON CREAM PIE

Steps:

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

HAUPIA LILIKO'I PIE (HAWAIIAN COCONUT AND PASSION FRUIT PIE)

Steps:

• In a saucepan, combine cornstarch, sugar, and salt.
• Slowly add coconut milk, stirring until blended and cornstarch dissolves.
• Using a heat diffuser to prevent mixture from over-cooking, cook until thick and smooth.
• Pour into pie shell and chill until set.
• Blend sugar, cornstarch, juice concentrate, and water.
• Cook until thick, stirring constantly.
• Cool slightly and pour over chilled haupia filling; chill until set again.

MANGO PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
• Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
• Serve warm with fresh whipped cream or a scoop of ice cream.

FRESH LILIKOI PIE

Steps:

• Key Lime Pie Recipe

LILIKOI (PASSION FRUIT) CREAM WITH FRESH FRUIT

Steps:

• Cut assorted fruit Into a 6 fruit bowls (or mix in medium bowl). Set aside.
• In a large bowl of an electric mixer, beat cream cheese and 1/4 cup of sugar.
• Add lilikoi juice and beat until smooth and creamy, chill for 20 minutes.
• In a small bowl of an electric mixer, beat cream, add remaining 1/4 cup sugar. Beat until stiff peaks form. Fold into lilikoi mixture.
• Spoon mixture over fruit.

LILIKOI PASSION FRUIT CHIFFON PIE RECIPE - (4.1/5)

Steps:

• Beat egg yolks until thick. Blend in salt, 1/2 cup sugar, and juice concentrate. Cook mixture over low heat until thickened, stirring constantly. Soften gelatin in water; stir into hot mixture until gelatin is dissolved. Chill until slightly thickened. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold egg whites into gelatin mixture. Pour into pie shell and chill until firm. Cover with whipped cream, if you wish.

LUSCIOUS LILIKOI CHIFFON PIE

Steps:

• 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.
• 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.
• Gently fold whites into yolk mixture until no streaks remain. Spoon into pie crust. Refrigerate for 2 hours, or until firm.

LUSCIOUS LILIKOI CHIFFON PIE

Steps:

• 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.
• 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.
• Gently fold whites into yolk mixture until no streaks remain. Spoon into pie crust. Refrigerate for 2 hours, or until firm.