Lilikoi (Passionfruit) Cream Cheese Pie Recipe

Lilikoi (Passionfruit) Cream Cheese Pie Recipe

My mom has been making this pie forever, but she doesn’t use a recipe. She eyeballs everything and the pie comes out a little different each time, but just as delicious. I forced her to sit down and write out an approximation of what goes into this pie, so if you find it needs a few adjustments, please let us know.

 There are three components to this pie: the crust, the cream cheese filling, and the lilikoi glaze.

For the crust you will need:

  • 1 stick of softened butter
  • ¼ cup powdered sugar
  • 1 cup flour
  • ½ cup chopped macadamia nuts

Cream the butter and the sugar. Then add the flour and mix. Last add the nuts and mix. Place the dough into a 9-inch pie pan and press it with your fingers until the pan is covered evenly. Bake at 350 degrees for 15-20 minutes. When it’s light brown, it’s ready. Let it cool to room temperature.

For the cream cheese filling you will need:

  • 2 ½ cups whipping cream
  • ¼ cup powdered sugar
  • 8 oz cream cheese
  • ½ cup powdered sugar (You can add more if you like a sweeter filling)
  • 1 tsp vanilla

Whip your whipping cream for about a minute and then add ¼ cup powdered sugar. Whip until stiff peaks form. Cream your cream cheese and ½ cup powdered sugar. Then fold your cream cheese mixture into the whipped cream along with 1 tsp vanilla. Spread this mixture into your cooled pie crust.

For the lilikoi (passion fruit) glaze you will need:

  • ¾ cup lilikoi juice
  • ¾ cup sugar
  • ¼ cup water
  • 2 tbsp corn starch

Our lilikoi vine produces fruits almost all year long. We pick them as we find them, cut them open and drain the seeds out. We keep the juice in a bag in the freezer so that we can use it when needed. If lilikoi or passion fruit aren't readily available in your area you could try to substitute Lilikoi Jelly.

To make your glaze add the juice and sugar to a small sauce pan and simmer gently. When you see it start to come together, make a slurry with your cornstarch and water. Add the slurry to the sauce to thicken. Let it cool in the fridge until it reaches about room temperature. Then add it to the top of your pie and put the whole thing in the fridge to set. It should be ready to eat in about an hour.

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Comments

Kathy - October 11, 2018

How do I get lilikoi in the states for this recipe?

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