Creamy Watermelon Pie Recipe

3.5 6 5
Creamy Watermelon Pie Recipe
Creamy Watermelon Pie Recipe photo by Taste of Home
Publisher Photo

Creamy Watermelon Pie Recipe

Read Reviews
3.5 6 5
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Directions

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. Yield: 6-8 servings.
Originally published as Creamy Watermelon Pie in Taste of Home June/July 2002, p48

Nutritional Facts

1 slice: 318 calories, 12g fat (6g saturated fat), 17mg cholesterol, 186mg sodium, 48g carbohydrate (42g sugars, 1g fiber), 5g protein.

  • 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
  1. 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. Yield: 6-8 servings.
Originally published as Creamy Watermelon Pie in Taste of Home June/July 2002, p48

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Reviews forCreamy Watermelon Pie

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kendrajean User ID: 1975095 229854
Reviewed 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."

MY REVIEW
CookingUSA User ID: 7138853 42626
Reviewed 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."

MY REVIEW
becky66 User ID: 1915904 204999
Reviewed 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."

MY REVIEW
carolmariezane User ID: 4883006 35429
Reviewed Jul. 23, 2013

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

MY REVIEW
[email protected] User ID: 995974 36120
Reviewed 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."

MY REVIEW
mich8 User ID: 2219522 36119
Reviewed 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."

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