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I found an almost identical recipe to this translated into Greek in a promotional leaflet for margarine, believe it or not! I made the recipe years ago and still remember the lovely refreshing taste it had. My only problem was that the crust went soggy the second day so this needs to be eaten quickly.
WOW. This was sooo good and unusual, at least for me. I had never thought of serving watermelon this way until I saw the recipe. I am so glad I did, the pie was simply delicious! Pure, fine watermelon flavor, only the slightest little bit enhanced by some lime juice. The melt in your mouth fluffy texture of the filling contrasted perfectly with the crumbly rich crust that I had homemade, sneaking in a few coconut biscotti for a mere hint of coconut. Yum! Thank you for a wonderful new way to eat watermelon. :)
I had a very hard time making this pie. The directions weren't very clear as to exactly how much watermelon juice I needed so I ended up wasting a ton of perfectly good watermelon because I was under the impression that I needed 6 cups instead of 3 1/2. Also, the pie stinks to high heaven when it's all said and done. My entire refridgerator stinks now. I hate to sound whiny, but for all that effort (prep time took a couple hours and it took 4 hours to solidify in the fridge), it really doesn't taste all that great. If you really REALLY like things that are overly sweet, then I guess this is for you. But considering all the sugar that went into this pie (granulated sugar plus confectioner's sugar), you would think that more than 1 tablespoon of lime juice would be used to counteract the sweetness. If I make this pie again, I'm going to cut out 1 cup of watermelon juice and replace it with lime juice to balance out the jaw-twinging sweetness. ~christine~
this is a nice summer dessert recipe. Thanks
This is very good! Light and delicious, with just the right amount of great watermelon flavor. Creamy and airy - a great chiffon!