WATERMELON CHIFFON PIE
Steps:
- Place a medium sized bowl and a set of beaters in the refrigerator to chill. Bake pie crust according to directions and let cool; Refrigerate until ready to use. 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. After 15 minutes, drain the mixture through a strainer, reserving almost 2 ¾ cups of the watermelon juice and then discard pulp and seeds. 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. Heat ½ cup of the juice in a small saucepan over medium heat to a near boil; whisk the hot juice into the dissolved gelatin. 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. Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters. 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. 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. 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. 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. To serve, garnish each slice with a dusting of confections' sugar. Add a dollop of whipped cream, if desired.
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Ose Daniel
[email protected]This pie was a bit too sweet for my taste, but I still enjoyed it. The watermelon filling was very light and airy, and the chiffon topping was fluffy and creamy.
Sallieu Koroma
[email protected]This pie is beautiful and delicious! The watermelon filling is the perfect balance of sweet and tart, and the chiffon topping is light and fluffy. I will definitely be making this again.
Thwhid Islam
[email protected]I've made this pie several times and it's always a hit! The watermelon filling is light and refreshing, and the chiffon topping is creamy and smooth. It's the perfect summer pie.
Lisa Gibson
[email protected]This pie was a disappointment. The watermelon filling was bland and the chiffon topping was too sweet. I would not recommend this recipe.
Diwash Kathayat
[email protected]I made this pie for my family and they all loved it! The watermelon filling was a big hit, and the chiffon topping was the perfect finishing touch.
BEN M (CHILLYBOII18)
[email protected]This pie is perfect for summer! The watermelon filling is so refreshing and the chiffon topping is light and fluffy. I love the combination of flavors and textures.
Waheed Soomro
[email protected]The watermelon chiffon pie was a bit too sweet for my taste, but I still enjoyed it. The filling was very light and airy, and the chiffon topping was fluffy and creamy.
Andrea Lunt
[email protected]This pie was so easy to make! I had never made a chiffon pie before, but the instructions were clear and easy to follow. The pie turned out perfectly and I will definitely be making it again.
md Thasan
[email protected]I made this pie for a party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again.
Emmanuel Awolola
[email protected]This watermelon chiffon pie was a refreshing and delicious summer treat! The watermelon filling was light and airy, and the chiffon topping was creamy and smooth. The combination of flavors and textures was perfect.