Watermelon Chiffon Pie
Watermelon Chiffon Pie
2 cups watermelon puree
1/2 cup powdered sugar
2 Tbsp unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 Tbsp lemon juice
2 egg whites, stiffly-beaten
1 cup whipping cream, whipped
1 Graham Cracker Crust (see recipe below)
Whipped cream to garnish
Graham Cracker Crust
24 graham crackers, crushed
1/4 pound butter or margarine
1/4 cup sugar
1/4 tsp cinnamon
Thoroughly mix crust ingredients and pack into a pie pan. 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 starts to thicken. Fold in beaten egg whites and whipped topping. Pour into pie shell and refrigerate. Garnish with whipped topping or as desired.
__________________
I know the Lord never gives you more than you can handle, but sometimes I wish He didn't trust me so much.
|