Watermelon Pie Recipes

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.

INCREDIBLE WATERMELON PIE

Steps:

• Place the flour in a dry skillet over medium heat. Cook for a few minutes, stirring occasionally, until golden. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the watermelon, flour, honey, sugar, salt and cinnamon. Grease a 9 or 10 inch pie plate, and sprinkle half of the sesame seeds over the bottom. Pour the watermelon filling over the seeds, the filling should be about 1 inch thick. Sprinkle the remaining sesame seeds over the top.
• Bake for 40 to 50 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Allow to cool completely before slicing. Refrigerate leftovers.

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:

• 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!

FROZEN WATERMELON PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add lime juice and 2 cups COOL WHIP; stir with whisk until blended. Stir in watermelon.
• Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature 10 min. before serving. Meanwhile, peel kiwis. Cut into slices, then cut each slice in half.
• Garnish pie with remaining COOL WHIP and kiwi before serving.

WATERMELON PIE

Steps:

• In a blender, puree 2 1/2 cups watermelon until you have 2 1/4 cups. In a small bowl, mix 1/4 cup watermelon puree and gelatin. Put remaining 2 cups watermelon puree in a medium saucepan and bring to a boil, stirring constantly. Remove from heat and stir in gelatin mixture. Then stir in sugar and lemon or lime. Chill until consistency of an unbeaten egg white, about an hour. Whip 1 cup of heavy whipping cream. Fold whipped cream into watermelon mixture. Pour in to crust and freeze for 8 hours or over night. Whip about half a carton or heavy whipping cream. Add powdered sugar to taste and die green. Spread over pie, top with as much shredded chocolate as you want. You can store in the freezer for up to a week.

WATERMELON CHIFFON PIE

Steps:

• Place a medium sized bowl and a set of beaters in the refrigerator to chill.
• Bake pie crust according to directions and let cool; Refrigerate until ready to use.
• Combine the watermelon and granulated sugar in a very large bowl; using a potato masher, mash until the mixture is quite liquid; set aside for 15 minutes.
• After 15 minutes, drain the mixture through a strainer, reserving almost 2 ¾ cups of the watermelon juice and then discard pulp and seeds.
• Put ¼ cup of the juice in a medium size bowl and sprinkle the gelatin over it; set aside for 3 to 4 minutes to dissolve.
• Heat ½ cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil; whisk the hot juice into the dissolved gelatin.
• Pour the remaining 2 cups watermelon juice into a large bowl an stir in the gelatin-watermelon juice mixture; stir in the lime juice; place in refrigerator.
• Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters;
• Using the chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks; add the confectioners' sugar and beat until smooth and stiff but not grainy; refrigerate.
• When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth.
• Add the beaten egg whites and remaining whipped cream and gently fold them in with a large rubber spatula; if necessary, use a whisk-very briefly- to smooth the mixture and break up any large globs of whites or whipped cream;
• Pour the filling into the cooled pie shell; shake to settle; cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight.
• To serve, garnish each slice with a dusting of confections' sugar, and then add a dollop of whipped cream, if desired.