Cantaloupe Chiffon Pie

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.

Cantaloupe Chiffon Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup pureed cantaloupe

  • plus ½ cup cantaloupe in small cubes

  • 1

    envelope unflavored gelatin

  • 3

    eggs, separated, yolks slightly beaten

  • ¾

    cup sugar, divided : ¼ cup plus ½ cup

  • ½

    teaspoon salt

  • ½

    cup heavy whipping cream

  • 9

    inch baked graham-cracker pie crust


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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