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Title: Passion Fruit Angel Pie
Categories: Pie Fruit Ethnic Dessert
Yield: 8 Servings
| 4 | Eggs, separated | |
| 1/4 | ts | Salt |
| 1/4 | ts | Cream of tarter |
| 1 | c | Sugar |
| 3 | tb | Sugar |
| 1/4 | c | Frozen passion fruit juice |
| 1 | ts | Grated orange rind |
| 1 | c | Heavy cream, whipped |
Preheat oven to 275, grease a 9 inch pie place. In small bowl beat egg whites with salt and cream of tarter until soft peaks form. Gradually add the 1 cup sugar, beating until stiff peaks form and all sugar is dissolved. Spread on bottom and sides of prepared pie plate. Bake for 1 hour. Turn off oven and allow meringue shell to cool in oven with door ajar. Beat egg yolks until thick and lemon colored. Gradually beat in the 3 T sugar. Stir in undiluted passion fruit juice and orange rind. Cook over low heat, stirring constantly, until thickened. Cool. Spread half of whipped cream in merinque shell. Top with passion fruit filling; spread remaing whipped cream on top. Chill 8-12 hours before serving.
Taken from back of 1973 Hawaiian calendar, from a local Hawaiian newspaper.
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