Cantaloupe Chiffon Pie
|Cantaloupe||1 Medium, peeled|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Eggs||3 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Graham cracker crust||1 , baked (Made With Crumbs)|
Shred fine or puree in blender half of cantaloupe, or enough to make 1 cup pulp.
Put in top part of small double boiler.
Soften gelatin in the pulp.
Add slightly beaten egg yolks, 1/4 cup sugar, and the salt.
Cook over boiling water, stirring, until thickened.
Add lemon juice and cool.
Cut remaining cantaloupe into small cubes and add to cooled mixture.
Beat egg whites until foamy; gradually beat in 1/2 cup sugar and beat until stiff but not dry.
Fold meringue and half of cream into cantaloupe mixture.
Pour into cold crust; decorate top with remaining whipped cream and chill until firm.