Fruit Chiffon Pie

Bloom the Gelatin: Sprinkle the gelatin over the cold water in a small bowl. Let stand for 5 minutes to soften.

Prepare the Fruit Base: In a saucepan, combine 2/3 cup sugar, the bloomed gelatin mixture, and the mashed fruit. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. (Approximately 5-7 minutes)

Cool the Fruit Mixture: Immediately remove the saucepan from the heat. Set the bottom of the pan in a bowl of ice water to quickly cool the mixture, stirring occasionally. Cool until the mixture thickens slightly and mounds softly when dropped from a spoon. (Approximately 10-15 minutes)

Create the Meringue: In a heatproof bowl (such as stainless steel), combine the egg whites, cream of tartar, and 1/3 cup sugar. Whisk lightly to combine. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. (Approximately 1-2 minutes)

Cook the Meringue: Heat the egg white mixture, whisking constantly, until it's hot to the touch and reaches 145°F (63°C) on an instant-read thermometer. (Approximately 3-5 minutes)

Whip the Meringue: Immediately remove the bowl from the heat. Using an electric mixer, whip the egg white mixture on medium-high speed until stiff, glossy peaks form. (Approximately 5-7 minutes)

Whip the Cream: In a separate chilled bowl, whip the heavy cream with an electric mixer until medium-stiff peaks form. Be careful not to overwhip.

Combine and Fold: Ensure the fruit mixture is no warmer than room temperature. Gently fold one-third of the whipped cream into the fruit mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. Do not overmix.

Assemble the Pie: Pile the chiffon filling into the cooled, baked pie crust.

Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.