Try this Watermelon Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionThoroughly mix crust ingredients and pack into a ten inch pie pan. Hint: try to get the crust thickness very even and not too thick. Puree watermelon to measure 2 cups. Add powdered sugar. Set aside. Soften unflavored gelatin in cold water. Add boiling water; stir to dissolve. Add lemon juice and pureed watermelon. Refrigerate until mixture begins to thicken. Fold in egg whites and whipped topping. Pour into pie shell and refrigerate until firm. Garnish with whipped topping. Makes one 10-inch or two 8 inch pies.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 604 | ||
Calories from Fat: 361 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 46.2mg | 14 % | |
Sodium 312.6mg | 11 % | |
Potassium 95.9mg | 3 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 55.4g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 604
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