Watermelon chiffon pie

10 Servings

Ingredients

Quantity Ingredient
2 cups Watermelon, pureed
½ cup Powdered sugar
2 tablespoons Gelatin
¼ cup ;Water, cold
½ cup ;Water, boiling
1 tablespoon Lemon juice
2 Egg white; stiffly beaten
1 cup Whipping cream; whipped
1 Graham Cracker Crust (see recipe)
Whipped cream to garnish
24 Graham Cracker Squares
¼ pounds Butter or margarine
¼ cup Sugar
¼ teaspoon Cinnamon

Directions

GRAHAM CRACKER CRUST

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.

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