Guava Chiffon Pie

Nora Takenouchi

• 1 pkg. gelatin
• 1/4 c. water
• 2 Tbsp. sugar
• 1/8 tsp. red food coloring
• 1/2 c. sugar
• 1/4 c. lemon juice
• 4 eggs, separated
• 1/4 tsp. salt
• 1 – 6 oz. can frozen guava nectar thawed
• 9-inch baked pie shell
• Whipped cream

Soften gelatin in water. Add the 2 tablespoons sugar and lemon juice to thoroughly beaten egg yolks. Cook on low heat until thick, stirring constantly. (Double boiler helps.) Blend in gelatin and remove from heat. Cool slightly before adding guava nectar and coloring. When mixture begins to congeal, beat egg whites and salt until they form peaks. Continue beating, gradually adding the 1/2 cup sugar. Gently fold guava mixture into the egg whites. Pour into baked pie shell, chill until firm. Top with whipped cream and serve.