---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cantaloupe Chiffon Pie
  Categories: Pies
       Yield: 1 servings
  
       1 md Cantaloupe; ripe
            Peeled and seeded
       1    Unflavored gelatin
       3    Eggs; separated
     3/4 c  Sugar
     1/2 ts Salt
     1/4 c  Fresh lemon juice
       1 c  Heavy cream
            Baked graham cracker
            -crust/9″
  
   Shred fine or puree in a blender half the cantaloupe or
   enough to make 1 cup pulp. Put in top part of small double
   boiler. Soften gelatin in the pulp. Add slightly beaten egg
   yolks, 1/4 cup sugar and the salt. Then cook over boiling
   water, stirring constantly, until thickened. Add lemon
   juice and cool.
   Cut remaining half cantaloupe in small cubes and add to
   cooled mixture.
   Beat egg whites until foamy and then gradually add
   remaining 1/2 cup sugar and beat until a stiff (but not
   dry) meringue forms. Whip cream until stiff. Fold meringue
   and half the cream into the cantaloupe mixture.
   
   Pour into crust, decorate top with remaining whipped cream
   and chill until firm, about 3 hours. This pie should be
   served the same day it is made.   Makes 1 9-inch pie. JM
  
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