Cantaloupe Chiffon Pie
Submitted by MOLLYMCQ
Light and airy cantaloupe chiffon pie with pureed and cubed melon, fluffy egg white meringue, and whipped cream in a pie shell. A retro summer dessert that floats off the fork.
YIELD
1 piePREP
20 minCOOK
20 minREADY
4 hrsChiffon pies are one of those mid-century gems that deserve a serious comeback, and this cantaloupe version is exactly why.
Half the melon gets pureed into a smooth, fragrant pulp that forms the base of a gelatin-set custard cooked gently in a double boiler.
The other half gets diced into small cubes and folded in, so you get bursts of fresh, juicy melon in every slice.
Whipped egg whites and cream get folded in to give the filling its signature cloud-like texture, lighter than mousse and twice as elegant.
A squeeze of fresh lemon juice brightens the whole thing and keeps the melon flavor from going flat.
Chef Tips
- Pick a cantaloupe that smells sweet at the stem end. If it has no aroma, the pie will have no flavor.
- Stir the custard constantly over the double boiler. Walk away for a minute and you’ll end up with sweet scrambled eggs.
- Let the gelatin mixture cool completely before folding in the meringue and cream. Warm gelatin will deflate everything you just whipped up.
Ingredients
Directions
Shred fine or purée in a blender half the cantaloupe or enough to make 1 cup pulp.
Put in top part of small double boiler.
Soften gelatin in the pulp. Add slightly beaten egg yolks, ¼ cup sugar and the salt.
Then cook over boiling water, stirring constantly, until thickened.
Add lemon juice and cool.
Cut remaining half cantaloupe in small cubes and add to cooled mixture.
Beat egg whites until foamy and then gradually add remaining ½ cup sugar and beat until a stiff (but not dry) meringue forms.
Whip cream until stiff. Fold meringue and half the cream into the cantaloupe mixture.
Pour into crust, decorate top with remaining whipped cream and chill until firm, about 3 hours.
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