---------- Recipe via Meal-Master (tm) v8.02
       Title: Guava Chiffon Pie
  Categories: Pies, Desserts, Fruits, Hawaii
       Yield: 6 servings
 --------------------FLAKY PASTRY SHELL--------------------
       1 c  Flour
     1/4 ts Salt
     1/4 c  Shortening
     1/4 c  Butter
       2 tb -cold water
       1    Envelope unflavored gelatin
       1 tb Lemon juice
       4    Eggs; separated
       1 c  Guava juice
     3/4 c  Sugar
            Few drops red food color
     1/8 ts Cream of tartar
            Sweetened whipped cream
            Guava slices
   Combine flour and salt. Cut in shortening and butter
   until lumps are pea-size. Add water and stir until
   mixture is moistened. Press into ball and chill 45
   minutes. Roll out on floured board with well-floured
   or stockinette-covered rolling pin. Carefully transfer
   pastry to 9-inch pie plate. Pierce all over with fork.
   Bake at 400F 15 minutes. Cool. Meanwhile, to make
   filling, soften gelatin in lemon juice. Set aside.
   Combine egg yolks, guava juice and 1/2 cup sugar. Add
   a few drops red food color. Cook and stir over medium
   heat until mixture thickens. Add gelatin mixture and
   stir until melted. Cool mixture until it reaches
   consistency of unbeaten egg whites. Beat egg whites
   and cream of tartar together until soft peaks form.
   Gradually add 1/4 cup sugar and beat until stiff peaks
   form. Fold in gelatin mixture and pour into baked
   pastry shell. Chill. Top with sweetened whipped cream
   and garnish with guava slices. Makes 6 to 8 servings
   Created by: Coco Palms Resort, Kauai, Hawaii (C) 1992
   The Los Angeles Times