Watermelon Pie

READY IN: 1hr 25mins
Recipe by Shawn C

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

Top Review by berry271

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 (Recipe #109287) 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

Ingredients Nutrition


  1. Place watermelon rind in a small saucepan; add water to cover.
  2. Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender.
  3. Remove from heat; drain.
  4. Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.
  5. Fit 1 pie crust into a 9-inch pie plate.
  6. Pour watermelon rind mixture into the pie crust.
  7. Top with remaining pie crust; fold edges under, and crimp all around the edge.
  8. Cut small slits in top crust.
  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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