Merengue has stood the test of time in the popular consciousness while the chiffon pie has essentially gone the way of the dodo. This is exactly why the Hotel Hana-Maui Passion Fruit Chiffon Pie is an excellent piece of ‘gourmet plunder.’ Exotic, unique, delicious and yet undoubtedly and audaciously dated!
Something about this dessert reminds me of those 1950s Americana diner dessert fridges with pre-cut slices of pies and rice puddings wrapped in plastic.
With a healthy dollop of fresh whipped cream on top, this dessert is an exercise in velvety texture. Punctuated by the thin crisp pie crust, gives it just that slight hint of crunch to play against the cloud-like smoothness of the dessert. However, what really elevates this dessert is the passion fruit flavouring which twists and turns in your mouth in an elusive but entrancing dance. I guarantee you, you will be serving your guests something they have never experienced before. And there’s something pretty amazing to be said for that.
9 inch pie shell
3/4 cup sugar
1/2 cup passion fruit juice
1 tbls gelatin
1/2 cup whipping cream
Bake pie shell
Separate eggs and beat yolks until thick
Beat 1/2 cup sugar, 1/2 tsp salt and 1/2 cup passion fruit juice into egg yolks
Dissolve gelatin in 1/4 cup of cold water and add to egg mixture
Cook over low heat until thick
Add 1 tsp of freshly grated lemon rind
Beat egg whites, add 1/4 cup of sugar and continue beating until peaks form
Fold into egg mixture and then pour contents into pie shell and chill
Serve with whipped cream