INGREDIENTS
1 medium watermelon, peeled, seeded and cut up
1 cup sugar
3 tablespoons cornstarch
3 egg yolks
4 tablespoons butter or margarine, melted
1 teaspoon vanilla
a pinch of salt
Dash of salt
1 large (10-inch) graham cracker pie shell
.
For meringue:INGREDIENTS
3 egg whites
1/4 cup sugar
1/2 teaspoon vanilla
METHOD
In a blender , process melon pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour melon into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla.
Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve untopped pie with sweetened whipped cream.
1 medium watermelon, peeled, seeded and cut up
1 cup sugar
3 tablespoons cornstarch
3 egg yolks
4 tablespoons butter or margarine, melted
1 teaspoon vanilla
a pinch of salt
Dash of salt
1 large (10-inch) graham cracker pie shell
.
For meringue:INGREDIENTS
3 egg whites
1/4 cup sugar
1/2 teaspoon vanilla
METHOD
In a blender , process melon pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour melon into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla.
Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve untopped pie with sweetened whipped cream.
