• 1 Tbsp gelatin
  • 1/4 cup water
  • 1/4 cup sugar
  • 4 eggs, separated
  • 1/2 cup frozen passion fruit juice, thawed
  • 6 Tbsp sugar
  • 1 baked 9 inch pie shell
  • 1 cup heavy cream, whipped


Soak gelatin in water. Beat together 1/4 cup sugar and egg yolks till well mixed. Cook in top of double boiler stirring constantly until mixture is thick. Remove from heat. Add gelatin. Stir until it dissolves. Cool. Add thawed out passion fruit juice and beat till completely combined. Chill until slightly thick but do not let it set. Beat egg whites till soft peaks form. Gradually add 6 tablespoons sugar and continue beating whites till they are stiff. Fold thick passion fruit-gelatin mixture into egg whites. Pour into cooled baked pie shell. Chill till firm. Top with whipped cream.

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Submitted 6/13/05.
Source: The Hawaii Cookbook & Backyard Luau by Elizabeth Ahn Toupin, 1964
Submitted By: Marlen
Passion Fruit Chiffon Pie