Monday, March 25, 2013

Blast From Past: Watermelon Chiffon Pie

We had half a watermelon left over in the fridge. Wasted produce really irks me. This is where I get half my motivation to make delicious pie! Waste not, want not ;)

I came across a picture of this amazing pie and it was too gorgeous, too intriguing not to try. Warning: it is not for the faint of heart. It takes time, many bowls, and mad whipping skills! I found the recipe here, and it is pretty identical to the one in my amazing pie book too. This pic is from the source website:


* 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


* confectioners' sugar, to dust
* whipped cream (homemade or store bought)


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 confectioners sugar, and then add a dollop of whipped cream, if desired.

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