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Cantaloupe Chiffon Pie

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Recipe

 

Yield

1 pie

Prep

20 min

Cook

20 min

Ready

4 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 medium cantaloupe
ripe, peeled, seeded
* Camera
1 package gelatin, unflavored
unflavored
Camera
3 large eggs
separated
Camera
¾ cup sugar
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½ teaspoon salt
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¼ cup lemon juice
fresh
Camera
1 cup heavy whipping cream
Camera
1 each pie shell (9 inch)
Camera

Ingredients

Amount Measure Ingredient Features
1 medium cantaloupe
ripe, peeled, seeded
* Camera
1 package gelatin, unflavored
unflavored
Camera
3 large eggs
separated
Camera
177 ml sugar
Camera
2.5 ml salt
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59 ml lemon juice
fresh
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237 ml heavy whipping cream
Camera
1 each pie shell (9 inch)
Camera

Directions

Shred fine or purée 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, ¼ 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 ½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 59255% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 588mg 24%
Total Carbohydrate 19g 19%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 21% Vitamin C 12%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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