Lilikoi Chiffon Pie

S. Mahelona

4 large eggs, separated

1 cup sugar

1 package unflavored gelatin with ¼ cup water

½ cup lilikoi juice

Sprinkle gelatin with ¼ cup water and set aside. Mix egg yolks with ½ cup sugar until well blended. Put in double boiler and stir constantly until think. Take double boiler off flame. Add gelatin and lilikoi juice and put aside to cool.

In separate bowl, beat egg whites with ½ cup sugar until stiff. Fold lilikoi mixture into egg whites until well blended. Pour into cooked pie shell and chill until set (1-3 hours).