Heavenly Angel Pie

• 4 Egg Whites
• 1/4 teaspoon Salt
• 1/4 teaspoon Cream of Tartar
• 1 cup Sugar

Beat egg whites, salt and cream of tartar until stiff enough to hold peaks. Gradually add the sugar, beating well after each addition to dissolve sugar. Continue beating until meringue forms stiff, glossy peaks. Spread on bottom and sides of a well oiled 9-inch pie pan.

Bake in a preheated 275° oven for 1 hour and 20 minutes. Cool on rack away from draft.

Filling:

• 4 Egg Yolks
• 3 tablespoons Sugar
• 3 tablespoons Frozen Passion Fruit Juice, undiluted
• 1 teaspoon Grated Orange Rind
• 1 cup Heavy Cream, whipped

Beat egg yolks in sauce pan until thick and lemon colored. Gradually beat in sugar; add juice and rind. Cook over low heat until thick, stirring constantly. Cool.

Spread half of whipped cream over meringue; top with filling and remaining whipped cream. Chill several hours before serving.