Title: Cantaloupe Chiffon Pie
Categories: Pies
Yield: 1 servings
1 md Cantaloupe; ripe
Peeled and seeded
1 Unflavored gelatin
3 Eggs; separated
3/4 c Sugar
1/2 ts Salt
1/4 c Fresh lemon juice
1 c Heavy cream
Baked graham cracker
-crust/9"
Shred fine or puree in a blender half the cantaloupe or
enough to make 1 cup pulp. Put in top part of small double
boiler. Soften gelatin in the pulp. Add slightly beaten egg
yolks, 1/4 cup sugar and the salt. Then cook over boiling
water, stirring constantly, until thickened. Add lemon
juice and cool.
Cut remaining half cantaloupe in small cubes and add to
cooled mixture.
Beat egg whites until foamy and then gradually add
remaining 1/2 cup sugar and beat until a stiff (but not
dry) meringue forms. Whip cream until stiff. Fold meringue
and half the cream into the cantaloupe mixture.
Pour into crust, decorate top with remaining whipped cream
and chill until firm, about 3 hours. This pie should be
served the same day it is made. Makes 1 9-inch pie. JM
