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The Honolulu Advertiser
Posted on: Wednesday, May 17, 2006

FOOD FOR THOUGHT
Passion for that lilikoi chiffon pie

By Wanda A. Adams
Advertiser Columnist

 •  Cosmopolitan Filipino

Wilma Vorfeld of Wailuku, Maui, and Ellen Okamura of Honolulu came to the rescue of the reader who wants a recipe for passion-fruit chiffon pie. The recipes were identical, though Vorfeld got hers from "Island Cooking" by former Maui Electric home economist Bonnie Tuell, and Okamura's came from an anonymous and much-yellowed newspaper clipping.

Okamura very sweetly indulged my passion for old recipes by sending me an envelope full of clippings she has treasured but can no longer use. Several readers have been kind in this way recently, handing over cookbooks and recipe boxes as they downsize, and I am so appreciative. Whenever I am bequeathed a recipe collection, it's like meeting a new friend. There never fails to be some treasure a recipe I've always wanted to have.

But back to that pie. You can use frozen passion-fruit juice (use pure passion fruit, not a blend) or fresh lilikoi juice, if you have access to the fruit. You would probably have to sweeten the juice a bit. To make guava chiffon pie, use guava juice concentrate instead.

PASSION FRUIT CHIFFON PIE

  • 4 eggs, separated

  • 1 cup sugar

  • 1/2 teaspoon salt

  • 1/2 cup passion-fruit concentrate or fresh lilikoi juice

  • 1 tablespoon unflavored gelatin

  • 1/4 cup cold water

  • 1 teaspoon grated lemon rind

  • 9-inch one-crust pie shell

  • 1/2 cup whipping cream

    Beat egg yolks until thick. Add 1/2 cup sugar, salt and juice. In a medium saucepan, cook over low heat until thickened. Do not allow to boil; if you have an instant-read thermometer, keep temperature at about about 150 degrees. When thickened, remove from heat.

    Soften gelatin in cold water; stir into egg-yolk mixture until dissolved. Add lemon rind and allow mixture to cool. Beat egg whites until stiff, gradually beating in the remaining 1/2 cup sugar. Fold egg-yolk mixture into stiffly beaten egg whites. Pour into pastry shell; chill until firm. Whip heavy cream to garnish pie. Makes 8 servings.

  • Per serving: 300 calories, 13 g fat, 6 g saturated fat, 125 mg cholesterol, 280 mg sodium, 41 g carbohydrate, 0 fiber, 33 g sugar, 5 g protein

    The mail also brought in a bonanza of prune-cake recipes remember the extra-dense version Bob Lee and some other readers were looking for? I'll spend some time testing these.

    Meanwhile, can anybody help reader Pat N.? She writes, "This past Christmas, someone gave me a jar of oatmeal raisin bars mix. The only thing I needed to add was 3/4 cup butter or margarine, 1 teaspoon vanilla and 1 egg. I tried it, and it was very good, so I have been looking all over ... The person that gave me the mix told me she bought it at a craft fair."

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can pre-order the cookbook online.