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Cantaloupe Chiffon Pie Recipe
|Cantaloupe||1 Medium, peeled|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Eggs||3 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Graham cracker crust||1 , baked (Made With Crumbs)|
Calories 877 Calories from Fat 335
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 17.5 g87.3%
Trans Fat 0 g
Cholesterol 240.8 mg80.3%
Sodium 617.5 mg25.7%
Total Carbohydrates 128 g42.6%
Dietary Fiber 7 g27.9%
Sugars 99.3 g
Protein 20 g39.9%
Vitamin A 481% Vitamin C 427.9%
Calcium 13.8% Iron 18.5%
*Based on a 2000 Calorie diet
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.
Cook over boiling water, stirring, until thickened.
Add lemon juice and cool.
Cut remaining cantaloupe into small cubes and add to cooled mixture.
Beat egg whites until foamy; gradually beat in 1/2 cup sugar and beat until stiff but not dry.
Fold meringue and half of cream into cantaloupe mixture.
Pour into cold crust; decorate top with remaining whipped cream and chill until firm.