Watermelon Chiffon Pie

  • on October 22, 2008
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Ingrients & Directions

2 c Watermelon, pureed
1/2 c Powdered sugar
2 tb Gelatin
1/4 c ;Water, cold
1/2 c ;Water, boiling
1 tb Lemon juice
2 Egg white; stiffly
1 c Whipping cream; whipped
1 Graham Cracker Crust
-(see recipe)
Whipped cream to garnish

24 Graham Cracker Squares
1/4 lb Butter or margarine
1/4 c Sugar
1/4 ts Cinnamon

Thoroughly mix crust ingredients and pack into a ten inch pie pan.
Hint: try to get the crust thickness very even and not too thick.

Puree watermelon to measure 2 cups. Add powdered sugar. Set aside.
Soften unflavored gelatin in cold water. Add boiling water; stir to
dissolve. Add lemon juice and pureed watermelon. Refrigerate until
mixture begins to thicken. Fold in egg whites and whipped topping.
Pour into pie shell and refrigerate until firm. Garnish with whipped
topping. Makes one 10-inch or two 8 inch pies.

10 Servings

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