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Guava Chiffon Pie
Yield: 6-8 servings

1 Tbsp unflavored gelatin
1/4 cup cold water
1/4 cup sugar
4 egg yolks
1 6-oz. can frozen guava concentrate
3 Tbsp lemon juice
few drops of red food coloring

4 egg whites
1/8 tsp salt
1/2 cup sugar
9-inch baked pie shell
whipped cream

Sprinkle gelatin over cold water and let stand 5 minutes. Combine
next three ingredients and blend thoroughly. Cook until thickened.
Add gelatin and stir to combine. Cool and add lemon juice and a
few drops of red food coloring.

Beat egg whites with salt until foamy; add sugar gradullay and
continue beating until stiff peaks form. Fold guava mixture into
meringue; pour into baked pie shell. Chill. Before serving, garnish
with whipped cream if desired.

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