Yes, you’re free to make a pie out of watermelon!
This watermelon pie recipe is rich, creamy, and perfectly sweet.
Is there anything more refreshing on a hot summer day than biting into a chilled slice ofwatermelon?
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Now imagine that sweet, cooling flavor in a dreamy dessert.
Your guests will love cooling down with a slice of this watermelon pie.
There’s no need to turn on the oven for this dessert.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Watermelon Pie is best served on the day it’s prepared.
The whipped filling and topping will break down over time.
Finish with the whipped topping on the day of serving.
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1/2tsp.kosher salt
1/2cupplus 2 Tbsp.
granulated sugar, divided
6Tbsp.unsalted butter, melted
1(7 1/2-lb.)
seedless watermelon
1/2cupuncooked quick-cooking tapioca (such as Kraft Minute Tapioca)
1Tbsp.lemon zest plus 1 Tbsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
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.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
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.
(You should have about 1 1/2 cups of watermelon juice.)
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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.)
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Immediately remove watermelon mixture from heat.
Let stand, stirring occasionally, until thickened, about 20 minutes.
Gradually add 1/2 cup of the powdered sugar, beating until stiff peaks form, about 10 seconds.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spoon watermelon mixture into prepared pie plate.
Refrigerate until firm, about 2 hours.
Beat remaining 1 cup heavy cream in a medium bowl on medium speed until stiff peaks form.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Gently fold whipped cream into mascarpone mixture.
Finish pie:
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.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
it’s possible for you to also grab a store-bought graham cracker crust in a pinch.
There are a few quick tips when it comes topicking a ripe watermelon.
Look for melons that are dark in color and with a dull (not shiny) rind.
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Certain watermelon pie recipes rely on gelatin to help set the filling for clean slicing.
This filling is thickened with tapioca and has not been tested with gelatin.
Leftover watermelon pie can be refrigerated in an air-tight container for one to two days.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The filling and topping will begin to break down over time.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
