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Cantaloupe Chiffon Pie

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I used frozen cantaloupe balls to make the puree, which worked out fine. ( We grow cantaloupe in our garden in the summer and freeze some of the harvest. ) This recipe comes from the Red Hat Society Cookbook.

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Ingredients

  • 1 cup pureed cantaloupe
  • plus 1/2 cup cantaloupe in small cubes
  • 1 envelope unflavored gelatin
  • 3 eggs, separated, yolks slightly beaten
  • 3/4 cup sugar, divided : 1/4 cup plus 1/2 cup
  • 1/2 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 9 inch baked graham-cracker pie crust

Details

Preparation

Step 1

Place the cup of pureed cantaloupe in a double-boiler with the unflavored gelatin and allow to soften for 5 minutes. Add the slightly beaten egg yolks, 1/4 cup sugar, and the salt. Cook over boiling water until thickened. Remove from heat and add the cubed cantaloupe pieces. In a medium sized bowl, beat the egg whites until foamy, then gradually add 1/2 cup sugar and the whipping cream, beating until dry but not stiff. Fold the whipped cream mixture into the cantaloupe mixture and pour into the graham-cracker crust. Chill until firm.

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