Pawpaw Chiffon Pie - cooking recipe

Ingredients

1 1/2 tablespoons gelatin
1/4 cup cold water
1/2 cup sugar (either brown or white)
1/2 teaspoon salt
3 egg yolks, beaten
1/2 cup milk
1 cup pawpaw, pureed pulp
3 egg whites
1/4 cup white sugar
1 cup heavy cream, whipped
9 inches pastry shells, baked (a graham cracker crust will work, too)

Preparation

Soften gelatin in cold water.
Combine the 1/2 cup sugar with the salt, egg yolks, and milk in the top of a double boiler.
Cook over boiling water, stirring constantly, until mixture coats a spoon.
Remove from heat and stir in softened gelatin and pawpaw puree.
Chill until a spoonful holds its shape (about half an hour).
Beat the egg whites stiff with 1/4 cup of white sugar.
Fold egg whites and half of the whipped cream into the filling.
Pour into the baked pastry shell.
Spread remaining whipped cream on top of pie.