Lilikoi Chiffon Pie (Passion Fruit Pie)

Lilikoi Chiffon Pie - Mrs. Yamane

1 envelope gelatin
1/2 c. cold water
4 eggs, separated
6 oz. passion fruit juice (frozen)
1/2 c. sugar
1 baked pastry/pie shell

Sprinkle gelatin over cold water in medium sauce pan, add salt and egg yolks, beat well; place over low heat and cook, stirring constantly, until mixture thickens slightly and gelatin dissolves - 3 to 5 minutes. Remove from heat, add frozen passion fruit juice and stir until melted. Beat egg whites until stiff but not dry. Gradually add sugar and beat until very stiff. Fold egg whites into mixture, then pour into baked pastry shell. Let it set for 3 to 4 hours before serving.