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Lilikoi Chiffon Pie with Lilikoi Graham Cracker CrustSource: Lori Cardenas, Aunty Lilikoi Products
1 Tbsp plus 1/2 tsp unflavored gelatin
1/4 cup water
1 cup sugar
1/2 cup Aunty Lilikoi Unsweetened Passion Fruit Juice
1/2 tsp salt
4 beaten egg yolks
5 egg whites
1 8-oz. container non-dairy whipped topping
10 graham crackers
1/4 cup sugar
1/4 cup Aunty Lilikoi
Passion Fruit Butter, melted
Crush graham crackers and mix in sugar.
Add the butter, mix well and press into pie pan or baking dish.
Soak gelatin in water and set aside.
Mix 1/2 cup of the sugar, the passion fruit juice, salt, and egg yolks.
Cook in double boiler until it thickens.
Stir in soaked gelatin and cool.
Whip egg whites until stiff.
Slowly beat in 1/2 cup sugar.
When the custard is cool, beat to fluff it up.
Fold in egg whites and non-dairy whipped topping.
Pour into crust and refrigerate until set.
Top with additional whipped topping, if desired.
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