Friday, July 19, 2013

Friday Pie Day: Watermelon Pie



Without a doubt, this is the weirdest pie we have ever made. And we have made a lot of pies – 43 to date! 




I wouldn’t say it was bad; it was just extremely odd. It definitely tasted like watermelon… maybe it was the texture that threw us off.





In any case, it was a cool summery pie, and it was certainly an experience!





Here were the ingredients needed (double – for 2 pies). Pretty simple!




Surprisingly, we were unable to find any watermelon jello (except on Amazon, but we waited until the last minute, so that wasn’t an option), so we had to go with “Melon Fusion,” which was very green!




Of course the main ingredient took the longest to prepare. Check out these mad watermelon cutting skills!




It is easier when you cut around the rind first, then slice in squares, then pull the rind off!




On the original recipe on Taste of Home, several commenters also recommended using different flavors of jello and corresponding fruit (for example, orange jello and mandarin oranges, etc.)




But back to watermelon!




We set aside a few pieces of watermelon…




…And then mixed the remaining watermelon (about 2 cups) with the whipped cream and jello. (Doesn’t it look a little like seafood cocktail?)




And that was it! Then we just poured it in the graham cracker pie crust and refrigerated it overnight!




The next day, we took it out and garnished the top with the watermelon we had set aside.




After a night in the refrigerator, it was quite firm and sliced very well, but there was just something about this pie that seemed a little weird to us.




Maybe we just needed the watermelon jello instead of that “melon fusion.” (You can even see a little green from the jello in this slice!)




Of course, watermelon pie photographs well with someone wearing a watermelon outfit (I even had a black “seeds” necklace!)




Creamy Watermelon Pie (from Taste of Home)


1 (3-oz.) pkg watermelon jello

¼ cup boiling water

1 (12-oz.) carton frozen whipped topping, thawed

2 cups cubed seeded watermelon

1 (9-inch) graham cracker pie crust



  1. In a large bowl, dissolve jello in boiling water. Cool to room temperature.
  2. Whisk in whipped topping; stir in watermelon slices.
  3. Refrigerate overnight; garnish with more watermelon slices.

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