Lilikoi Chiffon Pie

In a saucepan, whisk the egg yolks with 1/2 cup of the sugar and the remaining lilikoi juice, then cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 6 minutes.

Remove from the heat, stir in the bloomed gelatin until fully dissolved, then chill the custard until it is cool but not yet set, about 20 minutes.

Beat the egg whites with the salt to soft peaks, gradually add the remaining 1/2 cup sugar, and continue beating to stiff, glossy peaks.

Whip the heavy cream to soft peaks in a separate bowl, then gently fold both the whites and the cream into the cooled lilikoi custard until no streaks remain.

Mound the airy filling into the cooled graham crust, smooth the top, and refrigerate at least 4 hours until fully set before slicing.