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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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6-8 servings


  • 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


  • 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.

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Average Rating:
  • kendrajean
    Jul 20, 2015

    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.

  • CookingUSA
    Oct 5, 2013

    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.

  • becky66
    Oct 1, 2013

    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.

  • carolmariezane
    Jul 23, 2013

    just found Watermelon Gelatin from Jolly Rancher at Kroger.....

  • janwilkins
    Jul 16, 2013

    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.

  • mich8
    Jul 4, 2012

    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.