1 (9 1/2 inch) pie crust
4 egg yolks
3 tbsp. sugar
1/4 tsp. salt
1 can frozen Passion Fruit Juice
1 tbsp. lemon juice
1 pkg. gelatin soaked in 1/4 c. water
4 egg whites
1/2 c. sugar
Whip cream

(Guava juice may be substituted for better results.)

Beat egg yolks until light. Add sugar gradually beating each time. Add other ingredients (salt, Passion fruit juice or Guava juice, and lemon juice). Boil in double boiler until custard forms 12 to 15 minutes.

Add gelatin softened in water, cool. Beat egg whites, add sugar and fold into the mixture, pour into baked pie shell. Top with whip cream. Chill.