Passion Fruit Chiffon Pie
Recipe Number: 1097028993
1 Tbsp Gelatin 1/4 C Water 1/4 C Sugar 4 Eggs, separated 1/2 C Frozen passion fruit juice, thawed
6 Tbsp Sugar 1 9-inch Baked pie shell 1 C Heavy cream, whipped
Soak gelatin in water. Beat together 1/4 cup sugar and egg yolks till well mixed. Cook in top of double boiler stirring constantly until mixture is thick. Remove from heat. Add gelatin. Stir until it dissolves. Cool. Add thawed out passion fruit juice and beat till completely combined. Chill until slightly thick but do not let it set. Beat egg whites till soft peaks form. Gradually add 6 tablespoons sugar and continue beating whites till they are stiff. Fold thick passion fruit-gelatin mixture into egg whites. Pour into cooled baked pie shell. Chill till firm. Top with whipped cream.