Cantaloupe Chiffon Pie
ripe, peeled, seeded
heavy whipping cream
pie shell (9 inch)
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.