7/01/2011

Pie #6: Watermelon Chiffon

Posted by Chrisi

This pie is the most perfect accompaniment to any 4th of July celebration. It’s light and airy, cool and sweet, and tastes just like… watermelon. I made this delicious pie for Independence Day 2009 and 2010 but never posted the recipe, which comes to you unedited from Pie. I have to warn you… this pie is a little labor intensive. On the flip side, you will have PLENTY of watermelon juice leftover to make watermelon lemonade or better yet… porch swings. Porch swings are a cocktail made with Hendricks gin, Pimm's, lemonade and lemon-lime soda.  What's more American than pie... and a cocktail? (Sorry, no Budweiser here). 


Pie
Crust: 9” graham cracker crust, refrigerated. Click here for recipe.

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

Directions:
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.

Porch Swings (recipe taken from Smitten Kitchen)
• 1 1/2 ounces Hendricks gins
• 1 1/2 ounces Pimm’s No. 1 liqueur
• 4 ounces watermelon lemonade
• 7-Up or another lemon-lime soda
• 10 paper-thin half moon slices of cucumber

Pour gin, Pimm’s and lemonade into tall Collins glass, then add a few ice cubes and a splash of 7-Up. Finish with cucumber slices.

Lemonade
• 1 part freshly squeezed watermelon juice 
• 1 part simple syrup (less if your prefer tart over sweet)
• 2 parts water

To make simple syrup, simmer one part water with one part sugar until dissolved. Cool.








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