Ingredients
2 cups pureed watermelon
1/2 cup powdered sugar
2 Tbsp unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 Tbsp lemon juice
2 egg whites, stiffly-beaten
1 cup whipping cream, whipped
1 Graham Cracker Crust (see recipe below)
Whipped cream to garnish
Graham Cracker Crust
24 graham cracker squares
1/4 pound butter or margarine
1/4 cup sugar
1/4 tsp cinnamon
Instructions
Thoroughly mix crust ingredients and pack into a 10-inch pie pan. Hint: try to get the crust thickness very even and not too thick.
Puree 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 pureed 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.
Yield: 10 servings
Credits
Recipe from: Author unknown
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