Watermelon Pie Recipes

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.

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.

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.

Steps:

• 1. 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 crust with strips of aluminum foil (or a pie shield) after 25 minutes to prevent excessive browning. Cool watermelon pie on a wire rack.

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.

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?

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.