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    You are in: Home / Recipes / Watermelon Pie Recipe
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    Watermelon Pie

    Watermelon Pie. Photo by Shawn C

    1/4 Photos of Watermelon Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Shawn C's Note:

    Summer and it's bountifful fruit! This is a great pie to take on a summer outing, picnic or cookout. Now some might think "USE THE RIND??" but yes this is a great way to use all of the watermelon you can! it doesn't take much of it. I prefer to leave out the raisins but hubby wants me to add them next time. He thinks that the pie almost tastes like plums and smells like a apple pie. You will never know that its watermelon rind! Now this recipe doesn't make a FAT slice but rather a thin filled pie, so if you want a fat full pie you will need to increase the filling ingredients. Besides using raisins you could use different dried fruits like cranberries, dates etc. Use what you like

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    Units: US | Metric


    1. 1
      Place watermelon rind in a small saucepan; add water to cover.
    2. 2
      Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender.
    3. 3
      Remove from heat; drain.
    4. 4
      Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.
    5. 5
      Fit 1 pie crust into a 9-inch pie plate.
    6. 6
      Pour watermelon rind mixture into the pie crust.
    7. 7
      Top with remaining pie crust; fold edges under, and crimp all around the edge.
    8. 8
      Cut small slits in top crust.
    9. 9
      Bake at 350° for 45 to 50 minutes, or until golden, shielding edges of pie with strips of aluminum foil after 25 minutes to prevent excessive browning. Cool watermelon pie on a wire rack.

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    Ratings & Reviews:

    • on September 03, 2014


      I love that this recipe uses up something that we would normally throw away. Last night we had some watermelon that my neighbor grew, I have made watermelon rind pickles before but I didn't think that I had all the ingredients or time to make them. I went online to find out if I could freeze the rinds until I was ready to make the pickles (you can) and then started wondering if there was anything else I could make with them. That's when I found this recipe. I was kind of expecting it to taste like apple pie. Actually it kind of has it's own flavor, but it's good. I made it with a ready made graham cracker crust and added a crumb topping (Oatmeal Crumb Topping for Pies) which I thought worked with the filling really nicely. I actually made a quadruple recipe to use up the rind that I had. I filled the crust that I had about 3/4 full to make a "fatter" pie. I froze the remaining filling and have enough for another pie or two depending on the size. I may prepare this in a 9 by 13 pan next time and scoop it out rather than slice it. Since I prepared it "fatter" it was a little difficult to slice because of all the filling. Or maybe I'll just prepare it with a regular crust

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    Nutritional Facts for Watermelon Pie

    Serving Size: 1 (742 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1405.5
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 3.6 g
    Cholesterol 0.0 mg
    Sodium 303.0 mg
    Total Carbohydrate 271.5 g
    Dietary Fiber 9.5 g
    Sugars 245.3 g
    Protein 7.8 g

    The following items or measurements are not included:

    watermelon rind

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