Soursop Chiffon Pie

—Ada Virgo

• 3 eggs, separated
• 3/4 cup sugar
• 1/2 tsp. salt
• 1 cup soursop pulp
• 2 Tbsp. lemon juice
• 1 pkg. (1 Tbsp.) gelatin
• 1/4 cup cold water
• 1 tsp. grated lemon rind
• 1/2 pt. Avoset (or other whipped topping)
• 1 baked 9-inch pie shell

Beat egg yolks until thick. Add 1/4 cup sugar, salt, soursop, and lemon juice. Cook over low heat until thick, stirring constantly. Add gelatin (which has been soaked in 1/4 cup cold water) and stir until dissolved. Add lemon rind and cool until slightly congealed.

Fold in stiffly beaten egg whites (to which remaining 1/2 cup sugar has been added). Fold in whipped Avoset or other whipped topping. Pour into a baked pie shell and chill until firm. Garnish with whipped cream if desired.