As great of a name as is passionfruit, lilikoi sounds even more exotic. Even if, if you ask me, it doesn’t look like much.
For Christmas Eve I made Lilikoi Chiffon Pie for the family. After our last trip to Hawaii whereupon I committed to learning how to make this heavenly treat, I searched for a recipe. As it turns out, many people have sought to create this dish. Ultimately the archives of the Honolulu Advertiser came to the rescue.
I’ve made this pie a couple of times now and I have to say it is not for the beginner. Even if you can find passion fruit. If you’ve never before made a pie, this should not be your first one. And don’t multitask! I had to restart because I was distracted.
But if you consider yourself to be a competent baker, and you can source the ingredients, then you should definitely give this a go. I promise it’ll be nothing like you’ve had before.
So for Christmas Eve I made this pie. I love the ombre effect of the whipped cream and the chiffon. I love the smoothness of the filling with the flakiness of the pastry. You’ll never know how many slices I had or whether or not I also had it for breakfast.
Imagine my surprise when opening our gifts Christmas morning we received a gift from a brother who didn’t have our name this year. (We rotate through the siblings.) Inside the surprise gift? Lilikoi butter!
Really good on challah toast. And since it’s also Hanukkah this week … well, Happy Polynesian Hanukkah and Christmas to me.