Labor Day Weekend is upon us! Ergo, this is my final summer pie (I’ve been dying for Autumn since the end of June). With the last of the watermelon left from those sweltering august days, I decided to test out a watermelon cream pie. Right off the bat, I’ll say it turned out quite well!
First off, I was halfway through making this pie and realized I didn’t have any lime (gasp!) but I did have lemon juice. This substitution worked out perfectly. In my opinion, you can use either citrus depending on your personal preferences. Also, my lemon juice was definitely not “freshly squeezed” and it tasted exactly the same. Again, up to you!
I made a little extra of the whipped cream topping because, seriously, who doesn’t love a whipped cream topping? Had to make sure there was enough. Also, I had some leftover mint in the fridge and sprinkled some on top for extra flavor and color.
I’ll admit, I was a bit apprehensive about a watermelon pie. I’d never heard of it before! After a taste of this pie, my nerves were nullified. Pretty much all of summer in a bite; watermelon, lemon and mint. Creamy, sweet and simple. Trust me on this one, it seems like it might be an odd choice for a pie but it’s definitely worth it! One last slice of summer before the leaves start falling and the apple pies start taking over :-)
Watermelon Cream Pie – Recipe from First Prize Pies
- Classic pie crust for one 9-inch pie
- 6 cups cubed, seedless watermelon
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lime juice
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat the oven to 425˚F.
- Roll out the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate, trim the overhang to about 1 inch, tuck the overhang under, and crimp decoratively. Blind bake the pie crust until it is fully baked; set it aside to cool.
- Make the filling: In a blender, puree the watermelon chunks until smooth. Strain the puree through a fine mesh sieve into a large saucepan, pushing on the solids to extract all the juice. Discard the solids. You should have about 4 cups of strained puree. If you have extra, use it for cocktails, popsicles, or drink it fresh!
- Ladle out about 1/4 cup of the puree into a small bowl, whisk in the corn starch, and set aside.
- Add the granulated sugar, lime juice, and salt to the remaining puree in the pan, and bring it to a boil, whisking frequently.
- When the juice is boiling, stir the cornstarch mixture again to make sure it’s completely smooth, and then whisk it into the boiling pot.
- Simmer for about 5 minutes, whisking constantly, until the filling has thickened to coat the back of a spoon.
- Put the pie crust on a baking sheet. Pour the filling into the crust, smoothing the surface with a spatula.
- Refrigerate it, uncovered for about 1 hours, then cover it with plastic wrap and refrigerate it for at least 4 hours or overnight.
- Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, sugar, and vanilla until stiff peaks form. Spread the whipped cream over the filling, slice the pie, and serve.
- This pie can be made ahead, without the topping, and refrigerated for up to 3 days, covered in plastic wrap. Add the whipped cream topping right before serving.