Today I write of failure, my lofty goals not met. Usually failure will leave a bitter taste in my mouth but this one left the sweetest, most delicious taste. I more often than not make imperfect things with lots of mistakes in the kitchen, the chocolate pudding for example had sunk in the center, the Anzac biscuits were too flat. However this was worse than anything I had done before. It didn’t even come close to representing a true Lilikoi Chiffon Pie, yet somehow is still tasted great!

A few years ago J. and I went to Kauai, Hawaii to celebrate our 30th birthdays. It was such an amazing trip, beautiful surroundings, great beaches and fabulous food! I am sure I will do some retrospective blogs about our time on the island at some stage but this blog is about my attempt to recreate a little taste of the island at home in Arizona.

At a small noodle restaurant, Hamura’s Saimin we discoved the sweet deliciousness that is Lilikoi pie. This is a pie made predominantly out of passionfruit and eggs. It was light, fluffy and amazing! Although passionfruit are impossible to find here in Phoenix, I had brought some canned passionfruit nectar over from Australia to use at different times (pavlova uses some passionfruit on top). I decided a few weeks ago I would make the pie we had eaten a couple of years ago.

I researched recipes and found one I liked, I am not going to share it here because it didn’t work (not the recipes fault), but I will share it once I have succeeded.

Instead of a light fluffy filling for my pie I ended up with a sticky, thick jello like filling. I would like to blame the eggs, maybe they were a bit old and the egg whites didn’t fluff up enough… or I could blame the bowl I whipped them in, maybe it was a bit greasy and that affected the egg whites forming stiff peaks.

To be completely honest, I think I got a bit impatient and that added to the issue. The egg whites weren’t fluffy enough and the egg yolk and passionfruit custard wasn’t thick enough. However my store bought graham cracker crust was perfect. At least something worked out.

Fortunately the filling set even though it wasn’t light and fluffy, and we were able to eat it. Whatever the cause of my failure it was not the same amazing eating experience we had in Kauai but it was still delicious. The fill was sweet and the passionfruit flavour was so refreshing, we ate every last bite.

Here is a what real Lilikoi Pie should look like. I hate failure but think perfection is overated, imperfection is much more interesting, at least that is what I am telling myself today. I will attempt to make this again, I will not be defeated… I hope that next time though I can write about the sweet taste of sucess!

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