Watermelon Chiffon Pie

• 2 cups watermelon pureed
• 1/2 cup powdered sugar
• 2 tablespoons gelatin, unflavored
• 1/4 cup water cold
• 1/2 cup water boiling
• 1 tablespoon lemon juice
• 2 each egg whites stiffly, beaten
• 1 cup heavy whipping cream whipped
• 1 each graham cracker pie crust
• 1 x whipped cream to garnish
• 24 each graham crackers/wafers squares
• 1/4 pound butter or margarine
• 1/4 cup sugar
• 1/4 teaspoon cinnamon

1. Thoroughly mix crust ingredients and pack into a ten inch pie pan.
2. Hint: try to get the crust thickness very even and not too thick.
3. Puree watermelon to measure 2 cups.
4. Add powdered sugar.
5. Set aside.
6. Soften unflavored gelatin in cold water.
7. Add boiling water; stir to dissolve.
8. Add lemon juice and pureed watermelon.
9. Refrigerate until mixture begins to thicken.
10. Fold in egg whites and whipped topping.
11. Pour into pie shell and refrigerate until firm.
12. Garnish with whipped topping.
13. Makes one 10-inch or two 8 inch pies.

watermelon pureed, powdered sugar, gelatin, water cold, water boiling, lemon juice, egg whites stiffly, heavy whipping cream whipped, graham cracker pie crust, whipped cream, graham crackers, butter, sugar, cinnamon

Taken from recipeland.com/recipe/v/watermelon-chiffon-pie-35185 (may not work)