Cantaloupe Chiffon Pie

4 hours Prep: 20 minutes Cook: 20 minutes

592 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients

1	medium	cantaloupe	ripe, peeled, seeded
1	package	gelatin	unflavored
3	large	eggs	separated
3/4	cup	sugar
1/2	teaspoon	salt
1/4	cup	lemon juice	fresh
1	cup	heavy whipping cream
1	each	pie shell (9 inch)

Directions

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.

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Nutrition Facts

Serving Size 189g

Amount per Serving

Calories 592 55% of calories from fat

	% Daily Value*
Total Fat 36.0g	56%
Saturated Fat 18.0g	91%
Trans Fat 0.0g
Cholesterol 240mg	80%
Sodium 588mg	24%
Total Carbohydrate 56.0g	19%
Dietary Fiber 0.0g	2%
Sugars 40.0g
Protein 13.0g	27%

Vitamin A	21%		Vitamin C	12%
Calcium	7%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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