tropical chiffon pie
1 envelope Knox Unflavored Gelatine
1 cup sugar, divided
⅛ tsp. salt
4 eggs, separated
½ cup lemon or lime juice
¼ cup water
2 tsps. grated lime or lemon rind
9-inch pie shell or crumb crust
Mix gelatine, ½ cup sugar and salt in saucepan. Beat egg yolks, juice and water together, add to gelatine mixture. Cook over low heat, stirring constantly, until gelatine is dissolved, about 5 minutes. Remove from heat, stir in grated rind. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites stiff, beat in remaining ½ cup sugar, and fold into gelatine mixture. Turn into pie shell, chill until firm. Makes 6 to 8 servings.