Ingredients and Weight
- 1 seedless watermelon (about 10 pounds)
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup cranberry sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1/2 cup powdered sugar
Preparation Time:
1 hour
Cooking Time:
1 hour
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Cut the watermelon in half and remove the seeds. Place the flesh in a large bowl and mash it with a fork or potato masher.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the water until a smooth paste forms.
- Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 2 minutes, or until thickened.
- Stir in the cranberry sauce, lemon juice, cinnamon, and nutmeg. Remove from heat and set aside to cool slightly.
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold the whipped cream into the watermelon mixture.
- Pour the filling into a 9-inch pie crust. Refrigerate for at least 4 hours before serving.
Nutritional Information:
- Calories: 250
- Carbohydrates: 50g
- Protein: 5g
- Fat: 10g
Dish Characteristics:
- Refreshing and flavorful
- Perfect for summer parties
- Easy to make but looks impressive
User Comments:
- "This pie was a huge hit at my Thanksgiving dinner! The watermelon and cranberry flavors were perfect together." - Sarah
- "I love that this pie is so easy to make. It's the perfect way to use up leftover watermelon." - Mary
- "This pie is so delicious and refreshing. I can't wait to make it again!" - Anne
Special Precautions and Tips:
- Make sure to use a seedless watermelon for this recipe.
- If you don't have cranberry sauce on hand, you can use 1/2 cup of fresh cranberries and 1/4 cup of sugar. Cook the cranberries and sugar in a small saucepan until the cranberries have burst and the mixture has thickened.
- Serve this pie chilled for the best flavor.
