Watermelon Chiffon Pie
I dont know if any of you would agree with me, but for me, pie making is generally laborious. As if all that mixing chilling, rolling and (sometimes) pre-baking pie dough isn’t enough, there is still all that fancy filling to prepare.
I guess there are steps in which you can prepare before hand, but for this pie, i was feeling a lil too ambitious.
I just had to make my own graham cracker crumbs for my pie, the actual pie crust and the filling, on the SAME day. And when it came to the final step of popping the pie into the refrigerator, i was quite sure that i needed the chilling more than that pie.
I’ve never had chiffon pies before, so i don’t really have a standard. But as far as this goes, it is pretty delightful. Instead of a thick creamy filling that accompanies most pies, this has a light, fluffy, mousse-like filling.
Did i mention that this was watermelon flavoured?
Apparently, slicing across a watermelon is not as easy as it looks, and it definitely justified my take on “laborious” in this pie making.
Whoops, sorry for the slightly wobbly and weather beaten filling in this pic. I was kinda taking my time taking the first few uncut shots of this pie under the sun, which happens to be the best lighting prop. Ever.
Anyways, as you can see Lil Miss Maintenance is definitely not liking the sun too much. No biggie, just pop her back into the fridge, and she’ll be fine🙂
A lil side note, the filling recipe makes waaaay too much. I poured the remaining into a mini cup.
Or a lot of mini cups. See when i said “Waaaaaay too much”? LOL
I am not complaining though. They are pretty handy to grab off the fridge!
Recipe from Nancy at Food.com (Thanks for Sharingg!)
- 1 graham cracker crumb crust (Store bought or homemade)
- 6 cups watermelon (seeds are fine)
- 1/3 cup granulated sugar
- 2 tablespoons unflavored gelatin (aka, two envelopes)
- 1 tablespoon fresh lime juice or 1 tablespoon lemon juice
- 2 large egg whites, at room temperature
- 1 cup cold heavy cream or 1 cup whipping cream
- 1 cup confectioners’ sugar, sifted
Total Time: 4 1/2 hrs
- 1 Place a medium sized bowl and a set of beaters in the refrigerator to chill.
- 2 Bake pie crust according to directions and let cool; Refrigerate until ready to use.
- 3 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.
- 4 After 15 minutes, drain the mixture through a strainer, reserving almost 2 ¾ cups of the watermelon juice and then discard pulp and seeds.
- 5 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.
- 6 Heat ½ cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil; whisk the hot juice into the dissolved gelatin.
- 7 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.
- 8 Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters;
- 9 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.
- 10 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.
- 11 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;
- 12 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.
- 13 To serve, garnish each slice with a dusting of confections? sugar, and then add a dollop of whipped cream, if desired.