Grapefruit Chiffon Pie

1 envelope unflavored gelatine
1 cup freshly squeezed grapefruit juice
4 eggs, separated
½ cups sugar
¼ tsp. salt 1 Tbsp. freshly grated grapefruit peel
1 cup heavy cream or whipping cream, whipped Toasted Coconut Pie Crust

Soften the gelatine in the grapefruit juice. In the top of a double boiler, with an electric mixer, beat the egg yolks well with 1/4 cup of the sugar, and salt.

Gradually beat in the gelatine mixture. Cook over boiling water, stirring constantly; until the mixture starts to thicken, about 10 minutes.

Pour into a large bowl and add the grapefruit peel. Chill until mixture begins to thicken, about 1 hour, stirring occasionally.

With clean beaters, beat the egg whites until foamy. Gradually add the remaining 1/4 cup of sugar, beating until soft peaks form.

Fold the beaten egg whites and whipped cream into grapefruit-gelatine mixture. Spoon into Toasted Coconut Pie Crust.

Chill for 2 hours or longer. Garnish with grapefruit sections, if desired.

CHILLED GRAPEFRUIT SOUFFLE:

Omit the Toasted Coconut Pie Crust. Attach an aluminum foil or wax paper collar to a l-quart soufflé dish.

Lightly oil the inside of the foil collar. Spoon the mixture into the prepared dish.

Chill for 3 hours, or until firm. Remove collar before serving. Garnish with grapefruit sections and fresh mint.

Makes 8 servings