Fresh Melon Pie

1 (3 oz) package lemon-flavored gelatin

1/2 c. heavy cream, whipped

1 c. cubed, well-drained cantaloupe

1 c. cubed, well-drained honeydew

1 c. cubed, seeded, well-drained watermelon

1 (9-in) baked pie shell

Prepare gelatin according to package directions, using only 1 1/2 c. water. Chill until mixture is slightly thickened. Fold in whipped cream and melon cubes.

Turn into pie shell. Chill several hours or until firm.

See the full article in the August 1991 issue.

Subscribe

Order back issues