RCI-BR.006.0372.001
Watermelon Pie
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 1 can
- container refrigerated non-dairy topping4 ouncethawed
- ¼ cup
- watermelon balls2 cups
- 1 unit
Method
1
Combine the sweetened condensed milk and lime juice in a medium bowl, stirring until the mixture thickens slightly and becomes pale in color.
2
Fold the thawed non-dairy topping into the lime and condensed milk mixture gently using a spatula until no white streaks remain.
3
Reserve 1 cup of watermelon balls for garnish, then fold the remaining 1 cup of watermelon balls into the filling mixture.
4
Pour the filling into the graham cracker crust and smooth the top with a spatula.
5
Arrange the reserved watermelon balls on top of the pie as garnish.
6
Cover the pie with plastic wrap and refrigerate for at least 2 hours until the filling is set and chilled.
120 minutes
7
Slice into portions and serve chilled.