Refreshing Watermelon Chiffon Delight
Escape the heat this summer with this Refreshing Watermelon Chiffon Delight, a light and airy pie that captures the essence of summer in every bite. This exquisite dessert features nearly three cups of fresh watermelon juice, expertly thickened with gelatin to achieve a silky-smooth filling. Fluffy egg whites and decadent whipped cream create a tantalizing textural contrast that melts in your mouth. Ideal for gatherings, this pie shines with a burst of color when garnished with juicy watermelon balls or a light dusting of confectioners' sugar. Serve it on a warm afternoon, and watch as it disappears faster than you can say 'summer.' Perfect for picnics, parties, or simply satisfying that sweet craving on a hot day.
N/A
Servings
128
Calories
10
Ingredients
Ingredients
Graham cracker crumb crust
1 (Store-bought or homemade, cooled)
Watermelon
6 cups (Seeded and mashed)
Granulated sugar
1/3 cup (To sweeten watermelon)
Unflavored gelatin
2 tablespoons (Sprinkled over juice to dissolve)
Fresh lime or lemon juice
1 tablespoon (Freshly squeezed)
Large egg whites
2 (At room temperature)
Cold heavy cream or whipping cream
1 cup (For whipping)
Confectioners' sugar
1 cup (Sifted for whipping and dusting)
Confectioners' sugar
To dust (For serving)
Whipped cream
For serving (Homemade or store-bought)
Instructions
1
Chill a medium-sized mixing bowl and the beaters in the refrigerator.
2
Prepare the graham cracker crust according to the package or homemade recipe, then allow it to cool completely. Once cool, refrigerate it until you're ready to fill it.
3
In a large bowl, combine the watermelon and granulated sugar. Use a potato masher to thoroughly mash the mixture until it becomes liquid. Allow it to sit for 15 minutes to extract the juice.
4
After 15 minutes, strain the mashed mixture through a fine-mesh sieve to collect almost 2 ¾ cups of watermelon juice. Discard any pulp and seeds left behind.
5
In a medium-sized bowl, take ¼ cup of the reserved watermelon juice and sprinkle the unflavored gelatin over it. Let it sit for 3 to 4 minutes to soften and dissolve.
6
Heat ½ cup of the reserved watermelon juice in a small saucepan over medium heat, or microwave it until nearly boiling. Gradually whisk the hot juice into the dissolved gelatin until well combined.
7
In a large mixing bowl, combine the remaining 2 cups of watermelon juice with the gelatin mixture. Stir in lime or lemon juice. Place the mixture in the refrigerator to cool and start thickening.
8
Using an electric mixer, beat the egg whites in the chilled bowl until stiff peaks form. Set aside. Clean and dry the beaters thoroughly.
9
In the chilled mixing bowl, pour in the heavy cream. Beat until soft peaks form, then gradually add the sifted confectioners' sugar and continue beating until the mixture is smooth and holds stiff peaks. Refrigerate to keep cool.
10
Once the watermelon juice mixture begins to firm up, add a quarter of the whipped cream and mix until smooth. Gently fold in the beaten egg whites and the remaining whipped cream using a large rubber spatula, taking care not to deflate the mixture.
11
Pour the fluffiness into the cooled graham cracker crust and gently shake to settle the filling. Cover the pie loosely with aluminum foil to maintain freshness, and refrigerate for at least 4 hours, preferably overnight to achieve the best texture.
12
To serve, dust each slice with confectioners' sugar and dollop with whipped cream if desired. Garnish with fresh watermelon balls just before serving for an added touch of freshness.
Nutrition Information
6g
Fat
17g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Refreshing Watermelon Chiffon Delight?
It is a light and airy summer pie featuring fresh watermelon juice thickened with gelatin, combined with fluffy egg whites and whipped cream in a graham cracker crust.
Is this watermelon pie a no-bake recipe?
The filling is no-bake and requires refrigeration to set, though the graham cracker crust may be store-bought or pre-baked.
How many calories are in a serving of this pie?
Each serving contains approximately 128 calories.
How much watermelon do I need to start with?
You will need 6 cups of seeded and mashed watermelon to produce the necessary juice.
How do I extract the juice from the watermelon?
Mash the watermelon with granulated sugar, let it sit for 15 minutes, then strain it through a fine-mesh sieve.
How much watermelon juice is required for the filling?
The recipe requires almost 2 3/4 cups of watermelon juice.
What type of crust is recommended?
A graham cracker crumb crust, either store-bought or homemade and cooled, is used for this recipe.
How long does the pie need to chill before serving?
The pie should be refrigerated for at least 4 hours, though overnight is preferred for the best texture.
What makes the texture 'chiffon'?
The airy texture comes from folding beaten egg whites and whipped heavy cream into the thickened watermelon juice mixture.
How do I prepare the gelatin?
Sprinkle 2 tablespoons of unflavored gelatin over 1/4 cup of watermelon juice and let it soften for 3 to 4 minutes before adding hot juice.
Can I use lime or lemon juice?
Yes, the recipe calls for 1 tablespoon of freshly squeezed lime or lemon juice to be stirred into the watermelon mixture.
Should the egg whites be at a specific temperature?
Yes, the recipe specifies using large egg whites at room temperature for optimal beating.
How much heavy cream is used in the recipe?
The recipe requires 1 cup of cold heavy cream or whipping cream.
What is the fat content per serving?
Each serving contains 6g of fat.
How many carbohydrates are in a slice?
There are 17g of carbohydrates per serving.
How much protein is in this dessert?
Each serving provides 1g of protein.
Why do I need to chill the mixing bowl and beaters?
Chilling the equipment helps the heavy cream and egg whites whip up more effectively to create a stable foam.
When do I add the confectioners' sugar?
Sifted confectioners' sugar is added gradually to the heavy cream while beating until stiff peaks form.
How should I garnish the watermelon pie?
You can garnish it with fresh watermelon balls, a dusting of confectioners' sugar, or extra dollops of whipped cream.
What is the total ingredient count for this recipe?
There are 10 total ingredients listed for this Refreshing Watermelon Chiffon Delight.
Do I keep the watermelon pulp and seeds?
No, after straining the mashed watermelon, you should discard any remaining pulp and seeds.
How do I combine the whipped cream and egg whites?
Gently fold them into the watermelon juice mixture using a large rubber spatula to avoid deflating the air.
What type of gelatin is used?
The recipe uses 2 tablespoons of unflavored gelatin.
Can I make this pie for a picnic?
Yes, it is ideal for picnics and gatherings, though it should be kept refrigerated until ready to serve.
How do I ensure the gelatin is fully dissolved?
Whisk the hot watermelon juice gradually into the softened gelatin until the mixture is well combined.
What is the first step of the instructions?
The first step is to chill a medium-sized mixing bowl and the beaters in the refrigerator.
How much granulated sugar is needed?
You need 1/3 cup of granulated sugar to sweeten and help extract juice from the watermelon.
Is this a good summer dessert?
Yes, it is described as a refreshing, light, and airy dessert perfect for escaping the summer heat.
Should the graham cracker crust be warm when filled?
No, the crust should be completely cooled and preferably refrigerated before adding the filling.
How should the pie be covered while chilling?
Cover the pie loosely with aluminum foil to maintain its freshness while it sets in the refrigerator.