Watermelon Pie Recipes

COOL AND CREAMY WATERMELON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.

WATERMELON PIE

Steps:

• Heavily coat a 9-inch pie plate with cooking spray; set aside. Place crumbled cookies, salt, and 2 tablespoons of the granulated sugar in a food processor, and process until finely ground, 10 to 15 seconds. Add melted butter; process until mixture is moist and clumps together easily, about 5 seconds. Press crumb mixture evenly on bottom and up sides of greased pie plate. Refrigerate until set, about 30 minutes.
• Cut part of the watermelon into cubes to equal 3 cups (about 16 oz.). Cover remaining watermelon with plastic wrap, and refrigerate until ready to use. Place cubed watermelon in a blender, and process until smooth, about 20 seconds. Pour through a fine wire-mesh strainer into a large measuring cup, pressing gently to squeeze out juice; discard solids. (You should have about 1 1/2 cups of watermelon juice.)
• Place tapioca in a spice grinder or coffee grinder; process until finely ground, about 40 seconds. Sift ground tapioca through a fine wire-mesh strainer into a small bowl. Set aside 2 tablespoons plus 1 teaspoon of the tapioca powder. (Reserve remaining tapioca powder for another use.)
• Stir together watermelon juice, 2 tablespoons plus 1 teaspoon tapioca powder, and remaining 1/2 cup granulated sugar in a small saucepan; let stand 5 minutes. Bring to a boil over high, and cook, whisking often, until tapioca dissolves, 5 to 6 minutes. Immediately remove watermelon mixture from heat. Let stand, stirring occasionally, until thickened, about 20 minutes. Stir in lemon zest, lemon juice, and (if desired) 1 to 2 drops food coloring gel.
• While watermelon mixture stands, beat 1 cup of the heavy cream and 1/4 cup of the mascarpone with an electric mixer fitted with whisk attachment on high speed until soft peaks form, about 50 seconds. Gradually add 1/2 cup of the powdered sugar, beating until stiff peaks form, about 10 seconds. Working in batches, gently fold watermelon mixture into whipped cream mixture until smooth and blended. Spoon watermelon mixture into prepared pie plate. Refrigerate until firm, about 2 hours.
• Scoop out flesh of remaining watermelon with a sharp 1-inch melon baller, making about 10 (1-inch) balls. Cut watermelon balls in half, and place, cut side down, on a plate lined with paper towels; set aside.
• Gently stir together remaining mascarpone cheese and 1/3 cup powdered sugar in a large bowl just until combined. Beat remaining 1 cup heavy cream in a medium bowl on medium speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture.
• Dollop mascarpone-whipped cream topping on top of pie, leaving a 1-inch border. Place watermelon-ball halves, cut side down, along edges of whipped cream topping. Serve immediately.

WATERMELON HARVEST PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
• Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
• Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.
• Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
• In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.

CREAMY WATERMELON PIE

Steps:

• In a bowl, combine milk and lime juice; fold in whipped topping and cubed watermelon. Pour into crust. Refrigerate for at least 2 hours before slicing. Garnish with watermelon balls and mint if desired.

WATERMELON PIE

Steps:

• Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
• Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

COOL 'N EASY CREAMY WATERMELON PIE

Steps:

• Dissolve Jello in boiling water.
• Allow to cool to room temp.
• Whisk in Cool Whip.
• Fold in watermelon.
• Spoon into crust.
• Chill for 2-3 hours or overnight.
• Yum!

WATERMELON PIE

Steps:

• Place watermelon rind in a small saucepan; add water to cover.
• Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender.
• Remove from heat; drain.
• Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.
• Fit 1 pie crust into a 9-inch pie plate.
• Pour watermelon rind mixture into the pie crust.
• Top with remaining pie crust; fold edges under, and crimp all around the edge.
• Cut small slits in top crust.
• Bake at 350° for 45 to 50 minutes, or until golden, shielding edges of pie with strips of aluminum foil after 25 minutes to prevent excessive browning. Cool watermelon pie on a wire rack.