1. For crust: Preheat oven to 350ºF. Combine crumbs, butter and sugar in medium bowl. Press mixture into bottom and up sides of 9 inch pie pan. Bake until set, about 8 minutes. Cool. 2. Filling: If using fresh passion fruit, cut in half and scoop out pulp. Blend gently in food processor until seeds separate from pulp but do not crush seeds. Strain puree. 3. Put 3/4 cup puree in heavy medium saucepan. Mix in yolks, 1/2 cup sugar, gelatin and salt. Stir constantly over low heat until sugar and gelatin are dissolved and it has thickened so your finger drawn across the back of the spoon leaves a trail, about 3-4 minutes. Do not boil. 4. Strain puree/egg mixture into a medium bowl and cool stirring occasionally. 5. Using electric mixer, beat egg whites and cream of tartar into soft peaks. Add remaining 1/2 cup sugar slowly and continue beating until stiff but not dry. 6. Fold whites into fruit puree. 7. Whip cream in another bowl and fold into fruit mixture. Fold in citron is using. 8. Spoon filling into crust, cover with plastic and freeze at least 4 hours. (Can be prepared up to three days ahead). 9. Let pie stand at room temperature 30 minutes before serving. 10. Garnish with candied violets or shaved chocolate, if desired. ---------------------------------------------------------------------------
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Ingredients
