Lilikoi Chiffon Pie

By carvalhohm

Ingredients

• 4 eggs, whites and yolks separated
• 1/3 cup + 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup undiluted passion fruit drink concentrate
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 2 teaspoons grated lemon zest
• 6 to 8 drops of yellow food coloring
• 9-inch graham cracker crust
• Whipped cream

Preparation

Step 1

In top of double boiler, combine egg yolks, 1/3 cup of sugar, salt, and passion fruit concentrate. Cook over low heat, stirring constantly, until thickened. Dissolve gelatin in cold water, then stir into yolk mixture until gelatin is dissolved. Stir in lemon zest. Remove from heat and allow to cool until slightly thickened. In large bowl, beat egg whites until they are foamy. Gradually add 1 cup of sugar, and continue beating, until stiff peaks form. Gently fold egg whites into yolk mixture until they are thoroughly combined. Mix in food coloring. Pour mixture into pie crust, and chill for two hours, or until firm. Top with whipped cream.