Passion Fruit Chiffon Pie
|Eggs||4 , separated|
|Sugar||1 Cup (16 tbs)|
|Frozen passion fruit juice||1⁄2 Cup (8 tbs) (Thawed)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Baked pie shell||1|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Beat egg yolks until thick.
Add 1/2 cup of sugar, salt and juice.
Cook over low heat until thick, stirring constantly.
Add gelatin which has been softened in the cold water, stirring until gelatin is dissolved.
Add lemon rind and cool until slightly congealed, fold in stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added.
Pour into baked pie shell and chill until firm.
Ring with whipped cream.
A sprinkling of chopped Hawaiian macadamia nuts may be added before serving.