Watermelon Chiffon Pie

“This feather-light chiffon pie has the subtle but distinct flavor of watermelon; as well it should, since there are nearly three cups of watermelon juice in the filling. That juice is thickened with gelatin, and then blended with whipped cream and beaten egg whites to give the filling that airy chiffon texture we all love. The pie makes a luscious summer dessert for any gathering of friends or family. It looks cool garnished with watermelon balls, but don’t garnish until the last moment to prevent juice buildup on the plates. This recipe is best made at the height of watermelon season. Cooking time is fridge time.”
READY IN:
4hrs 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place a medium sized bowl and a set of beaters in the refrigerator to chill.
  2. Bake pie crust according to directions and let cool; Refrigerate until ready to use.
  3. Combine the watermelon and granulated sugar in a very large bowl; using a potato masher, mash until the mixture is quite liquid; set aside for 15 minutes.
  4. After 15 minutes, drain the mixture through a strainer, reserving almost 2 ¾ cups of the watermelon juice and then discard pulp and seeds.
  5. Put ¼ cup of the juice in a medium size bowl and sprinkle the gelatin over it; set aside for 3 to 4 minutes to dissolve.
  6. Heat ½ cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil; whisk the hot juice into the dissolved gelatin.
  7. Pour the remaining 2 cups watermelon juice into a large bowl an stir in the gelatin-watermelon juice mixture; stir in the lime juice; place in refrigerator.
  8. Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters;
  9. Using the chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks; add the confectioners’ sugar and beat until smooth and stiff but not grainy; refrigerate.
  10. When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth.
  11. Add the beaten egg whites and remaining whipped cream and gently fold them in with a large rubber spatula; if necessary, use a whisk-very briefly- to smooth the mixture and break up any large globs of whites or whipped cream;
  12. Pour the filling into the cooled pie shell; shake to settle; cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  13. To serve, garnish each slice with a dusting of confections’ sugar, and then add a dollop of whipped cream, if desired.

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