Lilikoi Chiffon Pie - cooking recipe

Ingredients

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

Preparation

Stir
together\tin pot the egg\tyolks,\tsugar,\tlilikoi juice and
cornstarch.
Cook over low
flame
until
custard consistency.
Add gelatin that has been dissolved
in
1/4 cup water; mix until dissolved.
Remove from heat
and cool.
Beat egg whites with cream of tartar until stiff
peaks
form.
Add 1/4 cup
sugar slowly while continuing to
beat
egg
whites. Fold lilikoi mixture, cooled to room
temperature,
into
egg whites. Pour into cooled pie crust.
Refrigerate until solid, 4 hours. Top with whipped cream and serve.