Passon Fruit Pie

Step 1: To make the crust: preheat oven to 350 degrees F. In a bowl combine the crust ingredients and then press the mixture on the bottom and up the sides of a 9-inch pie dish. Bake until set (8-10 minutes). Let cool.

Step 2: To make the filling: cut the passion fruit in half and scoop out the pulp. In a food processor blend until pulp separates from the seeds - do not crush the seeds. Strain pulp and transfer to a saucepan; add yolks and 1/2 cup sugar, gelatin and salt and stir over low heat until sugar and gelatin are dissolved and custard leaves a path on back of spoon when a finger is drawn across (3-5 minutes). Do not boil. Strain until a medium bowl.Cool to room temperature, stirring occasionally.

Step 3: With an electric mixer beat the egg whites and cream of tartar to soft peaks. Gradually add remaining sugar (1/2 cup) and beat until stiff peaks form but not dry. Fold into passion fruit mixture.

Step 4: Whip cream to soft peaks in another bowl; fold into filling. Fold in citron, if using. Spoon filling into crust.

Step 5: Cover with plastic and freeze for at least 4 hours or up to 3 days.

Step 6: Let pie stand at room temperature for 30 minutes before serving.