Passion Fruit Chiffon Pie
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A home-kitchen version of passion fruit chiffon pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (9-inch) pastry shell
- 4 eggs, separated
- 1 c. sugar
- 1/2 tsp. salt
- 1/2 c. Passion fruit juice (concentrated)
- 1 Tbsp. unflavored gelatin
- 1/4 c. cold water
- 1 tsp. lemon rind, grated
- 1/2 c. heavy cream, whipped
Method
Beat egg yolks until thick.
Add 1/2 cup of the sugar, salt and juice.
Cook until thick, beating constantly.
Soften gelatin in cold water; add to egg yolk mixture and stir until dissolved. Add rind and cool.
Beat egg whites until stiff, gradually beating in the remaining 1/2 cup sugar.
Fold egg yolk mixture into stiffly beaten egg whites.
Pour into baked pastry shell; chill until firm.
Serve with whipped cream.
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