Pineapple-Papaya Chiffon Pie

By carvalhohm

Ingredients

• 3 eggs, separated
• 1/2 cup sugar, sugar, divided
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon rind
• 3 tablespoons hot water
• 1 tablespoon unflavored gelatin
• 3 tablespoons cold water
• 3/4 cup crushed pineapple
• 1 cup diced papaya, pureed
• 9-inch pie crust, baked

Preparation

Step 1

Beat egg yolks until thick. Add 1/4 cup sugar, lemon juice, lemon rind and hot water while briskly stirring. Cook over low heat until mixture thickens. Soak gelatin in cold water and dissolve in hot mixture. Add crushed pineapple and papaya puree to gelatin mixture; cool. Beat egg whites and remaining sugar until light and fluffy. Fold egg whites into pineapple-papaya mixture. Pour mixture into pie shell, and chill until firm. Makes 9-inch pie.