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Cantaloupe Chiffon Pie

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Ingredients
  Cantaloupe 1 Medium, peeled
  Unflavored gelatin 1 Ounce (1 Envelope)
  Eggs 3 , separated
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Graham cracker crust 1 , baked (Made With Crumbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Cantaloupe
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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