| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Pies, Fruits |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Watermelon, pureed |
| 1/2 |
c |
Powdered sugar |
| 2 |
tb |
Gelatin |
| 1/4 |
c |
;Water, cold |
| 1/2 |
c |
;Water, boiling |
| 1 |
tb |
Lemon juice |
| 2 |
|
Egg white; stiffly beaten |
| 1 |
c |
Whipping cream; whipped |
| 1 |
|
Graham Cracker Crust (see recipe) |
|
|
Whipped cream to garnish |
| 24 |
|
Graham Cracker Squares |
| 1/4 |
lb |
Butter or margarine |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Cinnamon |
INSTRUCTIONS
GRAHAM CRACKER CRUST
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.
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.
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