Watermelon Chiffon Pie  (makes 10 servings)

Recipe taken from the cookbook Pie by Ken Haedrich
 
1 9 1/2" Graham Cracker Crumb Crust (refrigerated)
 
Filling:
6 cups watermelon flesh (seeds are fine)
1/3 cup granulated sugar
2 envelopes unflavored gelatin
1 tablespoon fresh lime or lemon juice
2 large egg whites, at room temperature
1 cup cold heavy or whipping cream
1 cup confectioners' sugar, sifted
 

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.  Drain the mixture through a strainer, reserving almost 2 3/4 cups of the watermelon juice.  Discard the pulp and seeds.

 

Put 1/4 cup of the juice in a medium-size bowl and sprinkle the gelatin over it.  Set aside for 3 to 4 minutes to dissolve.  Meanwhile, heat 1/2 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.  Pour the remaining 2 cups watermelon juice into a large bowl and stir in the gelatin-watermelon juice mixture.  Stir in the lime (or lemon) juice.  Place mixture in the refrigerator.

 

Using an electric mixer, beat the egg whites in a medium-size bowl until stiff peaks form.  Set aside.  Clean and dry the beaters.  Using a 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.

 

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.  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.  Pour the filling into the cooled pie shell, shaking the pan gently to settle the filling.  Cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight. If desired, garnish each slice with a dusting of confectioners' sugar.