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.
Serving size: Complete recipe
Calories 2612 Calories from Fat 1091
% Daily Value*
Total Fat 122 g188.1%
Saturated Fat 56.2 g281.2%
Trans Fat 0 g
Cholesterol 1010.3 mg336.8%
Sodium 2282.9 mg95.1%
Total Carbohydrates 339 g113.1%
Dietary Fiber 3.4 g13.4%
Sugars 216 g
Protein 47 g94.9%
Vitamin A 76% Vitamin C 30.5%
Calcium 22.8% Iron 34.7%
*Based on a 2000 Calorie diet