Food Recipe of the Day: Cantaloupe Chiffon Pie


Cantaloupe Chiffon Pie

1 graham cracker crust

1 small cantaloupe

1/4 c. lemon juice

1/2 c. milk

3 eggs, separated

1/2 tsp. salt

1/4 c. sugar

2 env. unflavored gelatin

1 c. whipping cream

Prepare crust and bake. Cut cantaloupe in half and discard seeds. Use a melon baller and cut 8 melon balls, wrap them in Saron wrap and refrigerate for your garnish. Blend the remaining cantaloupe and lemon juice to make about 2 c. of puree, than set aside. In a heavy 2 qt. saucepan, mix well the milk, egg yolks, salt, and 1/4 c. sugar. Sprinkle gelatin evenly over the mixture. Cook over low heat until gelatin is completely dissolved and mixture is thick and coats the spoon. Do not let boil. Cook for 15 to 20 minutes. In a large bowl, mix at high speed, beat egg whites until soft peaks forms, gradually sprinkle  in 1/2 c, sugar, beat until sugar is dissolved and eggs whites form a stiff peaks. Set aside.

Beat whipping cream until stiff. Gently fold cantaloupe and whipped cream into the egg white. Fill pie shell and keep refrigerate until set, about 3 hours. Garnish with the 8 cantaloupe balls before you serve.

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