• Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

Lilikoi Pie Filling:

• In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
• Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
• Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
• Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
• While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
• Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
• Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.