Liliko'i Chiffon Pie
1 deep 9 inch pie shell, baked
1 Tbsp and 1/2 tsp plain gelatin
1/4 cup water
1 cup sugar, divided
1/2 cup passion fruit juice
1/2 tsp salt
4 beaten egg yolks
4 egg whites
1 carton (1/2 pt) whipping cream, or 1 package (8 oz) Cool Whip
Prepare pie shell. Soak gelatin in 1/4 cup water and set aside. Mix 1/2 cup sugar, passion fruit juice,
salt and egg yolks. Cook in double boiler until thick like custard. Stir in soaked gelatin and let
cool. Whip egg whites until stiff. Slowly beat in 1/2 cup sugar. Whip cream. When cooling custard
begins to thicken, beat and whisk until fluffy. Fold in egg whites.and whipped cream (or Cool Whip).
Fill pie shell and chill. Additional whipped cream may be used as a topping.