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WATERMELON CHIFFON PIE




Source of Recipe


Marla
WATERMELON CHIFFON PIE

1 1/3 c. graham cracker crumbs
1 c. sugar, divided
2/3 stick butter, melted
1/4 lg. watermelon
2 env. gelatin
1/8 tsp. salt
1 tbsp. lemon juice
2 egg whites
1 c. heavy cream, whipped
Watermelon balls
Mint

Combine crumbs, 1/3 cup sugar, and butter. Press over bottom and sides
of a 9
inch pie plate. Chill. Extract 2 1/2 cups juice form watermelon by cutting
watermelon into cubes and rubbing through a strainer to remove seeds and
membrane. Sprinkle gelatin over 1 cup melon juice in a medium
saucepan. Place
over low heat, stirring constantly, about 5 minutes or until gelatin
dissolves.
Remove from heat and stir in 1/3 cup sugar, salt, remaining watermelon
juice,
and lemon juice.
Chill, stirring occasionally, until mixture mounds slightly when
dropped from a
spoon. Beat egg whites until stiff but not dry. Gradually add
remaining sugar,
beating until very stiff. Fold with cream into watermelon mixture and
turn into
shell. Chill several hours or until set. Garnish with watermelon balls
and mint
sprigs. May be prepared no more than 1 day ahead. After a heavy meal,
this is a
lightly, fluffy, sweet ending! Serves 6-8.