Watermelon Chiffon Pie With Cream Cheese Crust

Louisiana Watermelon Festival Recipe

Puree watermelon to measure 2 cups. Add 1/2 cup powdered sugar. Set aside.

Soften 2 Tbsp. unflavored gelatin in 1/4 cup cold water. Add 1/2 cup boiling water; stir to dissolve. Add 1 Tbsp. lemon juice and pureed watermelon. Refrigerate until mixture begins to thicken. Fold in 2 stiffly beaten egg whites and 1 cup of whipped topping. Pour into baked pie shell and refrigerate until firm. Garnish with whipped topping.

Makes one 10 inch or two 8 inch pies.





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