Cantaloupe Chiffon Pie

Title: Cantaloupe Chiffon Pie

Categories: Pies

Yield: 1 servings

1 md Cantaloupe; ripe

Peeled and seeded

1 Unflavored gelatin

3 Eggs; separated

3/4 c Sugar

1/2 ts Salt

1/4 c Fresh lemon juice

1 c Heavy cream

Baked graham cracker

-crust/9 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

1/2 cup sugar and beat until a stiff

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. This pie should be

served the same day it is made. Makes 1 9-inch pie. JM --