Directions:
- Place a medium sized bowl and a set of beaters in the refrigerator to chill.
- Bake pie crust according to directions and let cool; Refrigerate until ready to use.
- 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.
- After 15 minutes, drain the mixture through a strainer, reserving almost 2 3/4 cups of the watermelon juice and then discard 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.
- 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 an stir in the gelatin-watermelon juice mixture; stir in the lime juice; place in refrigerator.
- Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters;
- Using the 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; shake to settle; cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- To serve, garnish each slice with a dusting of confections’ sugar, and then add a dollop of whipped cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.59 Kcal (672 kJ) | ||
| Calories from fat | 34.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 14.16mg | 5% | |
| Sodium | 14.66mg | 1% | |
| Potassium | 106.34mg | 2% | |
| Total Carbs | 31.88g | 11% | |
| Sugars | 29.52g | 118% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 6.7mg | 11% | |
| Calcium | 13.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 130.86 Kcal (548 kJ) | ||
| Calories from fat | 28.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 6% | |
|---|---|---|---|
| Cholesterol | 11.54mg | 5% | |
| Sodium | 11.95mg | 1% | |
| Potassium | 86.65mg | 2% | |
| Total Carbs | 25.98g | 11% | |
| Sugars | 24.06g | 118% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 5.4mg | 11% | |
| Calcium | 11.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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