Creamy Watermelon Pie
My family loves this pie. Cubes of sweet watermelon "float" in a creamy filling made from condensed milk and whipped topping with a hint of lime. It's a nice change from more traditional fruit pies.—Brent Harrison, Nogales, Arizona
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lime juice
- 1-2/3 cups whipped topping
- 2 cups cubed seeded watermelon
- 1 graham cracker crust (9 inches)
- Watermelon balls and fresh mint, optional
Reviews
Refreshing, easy, great idea. I added 1- 8 ounce cream cheese to the liquid ingredients then folded in the whipped topping and watermelon. Keep refrigerated.
My family doubted that this recipe would taste good--whoever thought of putting watermelon in a pie? My theory is, though, that variety is the spice of cooking. Sure enough: the pie's flavors were delicious! I left off the mint, since I did not have any on hand. My only problem with the pie was that it was too runny to scoop out. I am going to try putting watermelon gelatin in this recipe next time I make it.
This pie had a nice flavor, but the result was too runny. I would agree with another rater who stated they would freeze it before serving.
just found Watermelon Gelatin from Jolly Rancher at Kroger.....
I have made this pie for years. I do usually freeze it, and take it out about 15-20 minutes and let it set before serving so that it is not too runny.
This is a fun way to use up watermelon. My daughter likes to make it for others and even entered it in a pie contest and won a prize.