Best Watermelon Pie V Recipes
COOL AND CREAMY WATERMELON PIE
This simple pie is so refreshing that it never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful dessert that doesn't take much effort. -Velma Beck, Carlinville, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
WATERMELON PIE
Just right for the summertime.
Provided by JJOHN32
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 41.3 g, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 10.7 g, Sodium 205.8 mg, Sugar 32.8 g
COOL 'N EASY CREAMY WATERMELON PIE
This 4 ingredient pie is just what you need on a hot summer day! Easy, light and delicious. Try it with sugar-free and reduced fat ingredients to make it even healthier! Based on a recipe from Quick Cooking magazine.
Provided by SaraFish
Categories Pie
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 392.6, Fat 24.4, SaturatedFat 14.4, Sodium 242.7, Carbohydrate 42.9, Fiber 0.8, Sugar 31.5, Protein 2.7
WATERMELON PIE V
http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/0726/Watermelon-pie
Provided by Penny Hall
Categories Pies
Time 1h
Number Of Ingredients 9
Steps:
- 1. For the Crust: Preheat the oven to 375 degrees F. Process the cookies in a food processor with the sugar until crumbly. Add the melted butter and process until the crumbs are wet. Scrape the crumbs into a glass or ceramic pie plate and press them in the bottom and up the sides of the pan to make a nice, cohesive crust. ou may have a little bit more of the crumbs than you need. Bake the crust for 8 - 10 minutes until golden brown and firm to the touch. Cool completely and chill in the fridge.
- 2. For the Filling: Puree the watermelon chunks in a blender, then pour it through a wire sieve into a large saucepan. Push on the solids to extract the juice, then discard the solids and thoroughly rinse the sieve. You should have around 4 cups of puree. Measure out 1/4 cup of the watermelon juice with a small measuring jug and set aside. Add the sugar to the watermelon juice in the pan, stir, and bring to a boil, stirring occasionally.While the juice is coming to the boil, add the cornstarch to the reserved juice and whisk until the mixture is completely smooth. When the juice is boiling, whisk the cornstarch mixture again, then whisk it into the boiling juice. Boil for 4 minutes, whisking constantly and scraping the sides and bottom of the pot. The mixture will begin to thicken. Pour the mixture through the cleaned sieve into a bowl to remove and lumps that might form. Leave the filling to cool for about 20 minutes. For the Topping 1 cup heavy whipping cream 1/4 cup sugar Whip the cream until soft peaks form, then drizzle in the sugar and whip until very stiff peaks form. Scoop the cream onto the chilled pie filling and spread it to the edges of the crust, covering all the filling. Chill in the fridge for an hour before serving. The pie will keep in the fridge for a day. This pie is great right out of the fridge, but I have discovered that serving after it's been out of the fridge for half an hour or more intensifies the watermelon flavor. But don't leave it outdoors! If you have some leftover watermelon, why not make some Watermelon Sweet Tea?
WATERMELON PIE
Summer and it's bountifful fruit! This is a great pie to take on a summer outing, picnic or cookout. Now some might think "USE THE RIND??" but yes this is a great way to use all of the watermelon you can! it doesn't take much of it. I prefer to leave out the raisins but hubby wants me to add them next time. He thinks that the pie almost tastes like plums and smells like a apple pie. You will never know that its watermelon rind! Now this recipe doesn't make a FAT slice but rather a thin filled pie, so if you want a fat full pie you will need to increase the filling ingredients. Besides using raisins you could use different dried fruits like cranberries, dates etc. Use what you like
Provided by Shawn C
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 11
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.
INCREDIBLE WATERMELON PIE
This is a traditional Greek recipe. You can add some more cinnamon right before serving.
Provided by Penny Hall
Categories Pies
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. 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.
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