Watermelon Chiffon Pie
Submitted by sun
Light and airy no-bake watermelon chiffon pie in a buttery graham cracker crust. Pureed watermelon, whipped cream, and fluffy egg whites create a cloud-like filling that chills to set.
YIELD
1 piePREP
10 minCOOK
40 minREADY
50 minThis no-bake beauty captures everything you love about biting into a cold slice of watermelon on a scorching day, then wraps it in a cloud of chiffon and tucks it into a buttery graham cracker crust.
Pureed fresh watermelon meets unflavored gelatin and a squeeze of lemon juice, then gets folded with stiffly beaten egg whites and real whipped cream for a filling so light it practically floats off the plate.
The graham cracker crust adds that toasty, cinnamon-kissed crunch underneath.
Chill it until firm, pile on more whipped cream, and you’ve got a showstopper that looks like you fussed all day when you really just let the fridge do the heavy lifting.
Kitchen Tips
- Make sure the watermelon-gelatin mixture is partially set (jiggly but not firm) before folding in the egg whites. Too liquid and the filling won’t hold its shape.
- Use a ripe, sweet watermelon for the best flavor. Bland melon makes a bland pie.
- Press the graham cracker crust firmly and evenly. A loose crust crumbles when you slice.
Ingredients
Directions
Thoroughly mix crust ingredients and pack into a ten inch pie pan.
Hint: try to get the crust thickness very even and not too thick.
Purée watermelon to measure 2 cups.
Add powdered sugar.
Set aside.
Soften unflavored gelatin in cold water.
Add boiling water; stir to dissolve.
Add lemon juice and puréed watermelon. Refrigerate until mixture begins to thicken. Fold in egg whites and whipped topping. Pour into pie shell and refrigerate until firm. Garnish with whipped topping. Makes one 10-inch or two 8 inch pies.
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