Creamy Watermelon Pie Recipes
CREAMY WATERMELON PIE
This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album
Provided by Rev BJ Friley
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- 1. In a mixing bowl - combine milk and lime juice
- 2. Fold in whipped topping and cubed watermelon
- 3. Pour into pie crust
- 4. Refrigerate for atleast 2 hours before slicing
CREAMY WATERMELON PIE
Want a fresh, fruity, and sweet no-bake dessert for summer? Then you need to make this watermelon pie. Simple to make, it's super creamy. A graham cracker crust is used here, but you could easily switch it up with a shortbread crust. It's like summertime in every bite. We guarantee people will ask you for the recipe.
Provided by Karen Baumgarten
Categories Pies
Time 4h10m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, dissolve Jell-O in boiling water.
- 2. As soon as the Jell-O dissolves and it slightly cools, whisk in Cool Whip.
- 3. Fold in watermelon.
- 4. Spoon into crust.
- 5. Refrigerate 4 hrs or overnight until set.
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
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.
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Servings 8Calories 347 per servingAuthor Marianne Williams
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- Lightly coat a 9-inch pie pan with cooking spray. Place graham cracker crumbs and 2 tablespoons granulated sugar in a food processor; process until well combined, about 5 seconds. Add butter; process until evenly combined, 5 to 10 seconds. Press the mixture into the bottom and up the sides of the prepared pan. Freeze, uncovered, until hardened, at least 30 minutes or up to 12 hours.
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- Process tapioca in a spice grinder until finely ground, about 30 seconds (alternatively, grind tapioca using a mortar and pestle). Transfer the ground tapioca to a small saucepan; whisk in the watermelon juice, salt and the remaining 1/3 cup granulated sugar. Let stand for 5 minutes. Bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, until the mixture is thickened and the tapioca is mostly translucent, about 1 minute. Remove from heat and let cool, stirring occasionally, for 15 minutes. Stir in orange juice; set aside.
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- 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.
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