Perfect summer pie! No baking, and it's so cool, light and refreshing! it's a brilliant idea!
Watermelon Chiffon Pie
3 1/2lbs ripe watermelon
1/3c sugar
1/2t salt
1 envelope unflavored gelatin
2t lemon juice
2 egg whites
1/2c whipping cream
1 9" graham cracker crust
Cube watermelon, discarding most seeds and the rind (I used a seedless melon). Puree in food processor, then strain in a sieve, keeping 1 1/2c of juice. Discard (or eat!) the pulp.
Pour juice into a saucepan, add sugar and salt. Sprinkle gelatin over the top and let sit for 5 minutes. Stir over medium heat until the gelatin and sugar are dissolved, then add lemon juice. Cover and refrigerate for 1 hour or until mixture thickens and mounds slightly when dropped from a spoon.( This took at least 2 hours for me)
I made my own crust, and used two stacks of graham crackers, 1/4c sugar and 1 stick of melted butter.
It made the crust super thick, and I put it in the refrigerator to make it a bit less fragile.
This is what the watermelon/gelatin mixture looks like when it's ready...like a soft jelly.
What I did was beat the egg whites in one bowl, the whipping cream in another bowl and put those both in the fridge while I waited the gazillion (two) hours until this was ready.
Original instructions cont'. Whip egg whites and fold into the melon/gelatin mixture, then whip cream and fold into the melon/gelatin mixture.
Spoon into pie crust. Chill 6-8 hours, or overnight.
To remove slices of pie more easily from the pan, lower the bottom part of the pie pan into hot water for 30 seconds or so.
I love how swirls of watermelon look. And, it's so yummy!
2 comments:
Looks yum!! So just to be sure I understand -the egg whites are raw?
yes, they're raw. this is from the Amish cook book....there seems to be none of my culture's food safety fears represented: there's a recipe for canning bologna using the boiling water bath method. LOL! I kept this pie in the refrigerator and kept it for two days, counting the overnight time to chill before serving.
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