Aloha Kitchen COOKBOOK RECIPES

LILIKO‘I CHIFFON PIE

Makes 1 (9-inch) pie

If you’ve ever visited Kaua‘i, chances are you’ve heard of Hamura’s Saimin. Located near the airport in Līhu‘e, the spot is known for two things: saimin and liliko‘i (passion fruit) chiffon pie. The first time I tried the pie, I knew it was a forever memory. From its light-as-air chiffon filling to the fluffy whipped cream on top, this pie is like a liliko‘i cloud. It takes a bit of time to make, but it is worth all the effort. If you can’t find fresh liliko‘i, check the freezer section of your local grocery store.

Goya Foods makes a frozen 100 percent passion fruit pulp, and it is just as good as homemade. If you can’t find Goya, try Ceres brand 100 percent passion fruit juice.

Pie Crust:

1¼ cups (156 grams) all-purpose flour
½ teaspoon (1.5 grams) kosher salt
2 teaspoons (8 grams) granulated sugar
1 teaspoon (5 grams) apple cider vinegar
⅓ cup (80 grams) ice-cold water
½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes
1 large egg white (30 grams), beaten with
1 teaspoon (5 grams) water

Liliko‘i Chiffon:

¼ cup (60 grams) ice-cold water
3½ teaspoons (14 grams) unflavored gelatin powder
6 large eggs (300 grams), separated
1¼ cups (300 grams) liliko‘i (passion fruit) pulp
1 cup (200 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt

Stabilized Whipped Cream:

1 tablespoon (15 grams) ice-cold water½ teaspoon (2 grams) unflavored gelatin powder1 cup (240 grams) cold heavy2 teaspoons (4 grams) confectioners’ sugar½ teaspoon (2 grams) vanilla extractFresh liliko‘i (passion fruit) seeds, for garnish (optional)