Passion Fruit Pie

Step 1: To make the crust: preheat oven to 350 degrees F.

Step 2: Combine the first 3 ingredients (cookie crumbs - brown sugar) in a medium bowl. Press mixture into bottom and up sides of 9 inch pie pan. Bake until set (8-10 minutes). Let cool.

Step 3: To make the filling: cut passion fruit in half and scoop out pulp. Blend in food processor until pulp separates from seeds -- do not crush seeds. Strain puree. Transfer 3/4 cup puree to a saucepan and mix in the yolks. Add 1/2 cup sugar, gelatin and salt and stir over low heat until sugar and gelatin are dissolved and custard leaves path on back of spoon when finger is drawn across (3-5 minutes); do not boil. Strain into medium bowl and let cool to room temperature, stirring occasionally.

Step 4: Using an electric mixer, beat egg whites and cream of tartar to soft peaks. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Fold into filling. Fold in citron, if desired. Spoon filling into crust. Cover with plastic and freeze at least 4 hours or up to 3 days. Let pie stand at room temperature for 30 minutes before serving. Garnish with candied violets or shaved chocolate.