Cantaloupe Chiffon Pie

• 1 medium cantaloupe ripe, peeled, seeded
• 1 package gelatin, unflavored unflavored
• 3 large eggs separated
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup lemon juice fresh
• 1 cup heavy whipping cream
• 1 each pie shell (9 inch)

1. Shred fine or puree in a blender half the cantaloupe or enough to make 1 cup pulp.
2. Put in top part of small double boiler.
3. Soften gelatin in the pulp.
4. Add slightly beaten egg yolks, 1/4 cup sugar and the salt.
5. Then cook over boiling water, stirring constantly, until thickened.
6. Add lemon juice and cool.
7. Cut remaining half cantaloupe in small cubes and add to cooled mixture.
8. Beat egg whites until foamy and then gradually add remaining 1/2 cup sugar and beat until a stiff (but not dry) meringue forms.
9. Whip cream until stiff.
10. Fold meringue and half the cream into the cantaloupe mixture.
11. Pour into crust, decorate top with remaining whipped cream and chill until firm, about 3 hours.

cantaloupe, gelatin, eggs, sugar, salt, lemon juice fresh, heavy whipping cream, pie shell

Taken from recipeland.com/recipe/v/cantaloupe-chiffon-pie-39023 (may not work)