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Author Notes: Watermelon pie, you say? Yes indeed! It sounds odd and it looks even stranger. But man oh man does it taste amazing. It's a no bake pie so it's perfect for those hot summer days that you dread turning the oven on. —Tina Coopman
Makes 1 8 inch pie
- 1 cup vanilla cookie crumbs
- 1/3 cup butter
- 3 tablespoons finely chopped mint
- 6 cups cubed watermelon
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 cup cornstarch, plus 6 tbsp water
- 1 cup sugar
- 1/4 cup water
- 1 lime
- If you can find storebought vanilla cookie crumbs, all the power to you. If not, you can grind up roughly 20 cookies to get 1 cup. I like using arrowroot, but if youre not a fan, feel free to use your favourite non-creme vanilla cookie. Place the cookies in a food processor and process until they are fine crumbs. Place crumbs in bowl or measuring cup.
- In a small pot, melt the butter over medium heat. Once melted, stir in finely chopped mint. Continue to cook for about 1 minute and then remove from heat. Pour butter mixture into the crumbs and mix until thoroughly combined. Put the crumb mixture into an 8 inch springform pan lined with parchment paper and press down firmly until you have a nice firm crust. Put in the freezer until needed.
- Rinse the cookie crumbs out of the food processor and use it to puree your watermelon. Line a strainer with cheesecloth and place over a medium pot. Pour the watermelon puree into the the strainer. Force the juice through the cheesecloth using a spoon. Continue until all juice has gone through and only pulp remains. Discard the pulp. Add 1/2 cup milk and 1/4 cup sugar to the watermelon juice. Heat the watermelon juice mix over medium high heat and bring to a boil. While the watermelon juice is heating, create a cornstarch slurry. In a small bowl mix the 1/2 cup cornstarch with the 6 tbsp water, mixing thoroughly until its a smooth liquid. Once liquid is boiling and sugar is dissolved, slowly pour the slurry into the pot, while whisking quickly. Continue to whisk until the filling has thickened and all the slurry has been incorporated. Remove the crust from the freezer. Pour filling over crust. Put into fridge to set at least 5 hours, but preferably overnight.
- To make the lime syrup, zest the lime and then cut the remaining lime into quarter wedges. Squeeze juice into small pot. Add the zest, 1/2 cup sugar and 1/4 cup water into the pot and stir to combine. Over medium heat, bring to a boil stirring constantly, ensuring that all sugar is dissolved. Once it starts to boil, continue to stir and cook for 1 minute. Literally 1 minute. Use a timer or your watch because if you cook to long it will be too thick, and not long enough it will just be sugar water. Remove from heat after 1 minute and transfer to glass storage container.
- Pour lime syrup over each individual piece when serving, it truly brings all the flavours together. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Melon