Lilikoi Chiffon Pie

• 4 egg yolks
• 1/2 c. sugar
• 1/2 c. fresh lilikoi juice
• 1 Tbsp. cornstarch
• 1 envelope gelatin
• 1/4 c. water
• 4 egg whites
• pinch of cream of tartar
• 1/4 c. sugar
• 1 (9-inch) baked pie crust

1. Stir
2. togethertn pot the eggtolks,tugar,tilikoi juice and
3. cornstarch.
4. Cook over low
5. flame
6. until
7. custard consistency.
8. Add gelatin that has been dissolved
9. in
10. 1/4 cup water; mix until dissolved.
11. Remove from heat
12. and cool.
13. Beat egg whites with cream of tartar until stiff
14. peaks
15. form.
16. Add 1/4 cup
17. sugar slowly while continuing to
18. beat
19. egg
20. whites. Fold lilikoi mixture, cooled to room
21. temperature,
22. into
23. egg whites. Pour into cooled pie crust.
24. Refrigerate until solid, 4 hours. Top with whipped cream and serve.

egg yolks, sugar, fresh lilikoi juice, cornstarch, gelatin, water, egg whites, cream of tartar, sugar, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=489167 (may not work)