Which Culture Has A Watermelon Pie For Dessert

Watermelon Pie

To make the chocolate fondant, follow these instructions: Step 4 To make white fondant, heat 6 ounces of it over boiling water until it reaches roughly 105°F. Combine melted chocolate and the rest of your ingredients. Make the mixture spreadable by adding water. The white fondant should be warmed over boiling water to approximately 105 degrees, according to the package directions (see below). If required, dilute with water. Using a 1/8-inch tip, pipe the mixture into a decorative bag. a different strategy for 4) The fourth step is to determine if you are eligible.

In a large mixing bowl, combine the ingredients.

(See Notes) With a little water, you can adjust the consistency.

Then, on top of the cake, apply a thin layer of chocolate fondant icing to seal it in.

The white lines should be scored with the point of a paring knife, starting in the middle and working your way outward to the edges.

The final step in making our classic Boston Cream Pie recipe is to press on toasted almonds to finish it.

To be sure, if you’d like to leave the creation and experience to Parker’s Restaurant, make a point of stopping by the next time you’re in Boston for some delicious meal and a slice of Boston Cream Pie as dessert.

Directions

  • Step 4: Prepare the chocolate fondant by following these steps: 6 oz. of white fondant should be heated over boiling water until it reaches about 105 degrees. Toss with the melted chocolate. With water, thin the mixture to a spreading consistency. 5 ounces of white fondant should be heated over boiling water until it reaches about 105 degrees. If required, thin with water. Place in a piping bag fitted with a 1/8-inch tip and snip off the tip. a different strategy to Step 4: Make a list of all the things you want to do. Melt the chocolate in the microwave. Combine with a little amount of warm water. Combine the ingredients and heat until they reach around 105 degrees. With a little water, you can get the right consistency. It should be able to easily flow from the pastry bag. Then, on top of the cake, use a thin layer of chocolate fondant frosting to decorate it. Following that, using the white fondant in the pastry bag, create spiral lines starting from the middle of the cake. The white lines should be scored with the point of a paring knife, starting in the middle and working your way outward to the edge. Spread a thin layer of pastry cream down the edges of the cake. The final step in making our classic Boston Cream Pie recipe is to press on toasted almonds. Wishing you all the best of success in recreating this piece of culinary history. You may also visit Parker’s Restaurant in Boston next time you’re in town for delicious meals and a slice of Boston Cream Pie for dessert. JFK and Jackie’s table are waiting for you.

Cool and Creamy Watermelon Pie

Preparation time: 15 minutes plus cooling time

Makes

a total of 8 servings On hot summer days, this simple pie is so refreshing that it doesn’t stay long in the refrigerator. It’s a delicious dessert that doesn’t require much work because it’s made using watermelon and a few convenience products. The writer, Velma Beck of Carlinville, Illinois

Ingredients

  • 3 ounces of watermelon gelatin (in a separate packet)
  • 1/4 cup boiling water
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 teaspoon vanilla extract 1 graham cracker crust (9 inches in diameter)
  • 2 cups cubed seeded watermelon

Directions

  1. In a large mixing basin, melt gelatin in boiling water until completely dissolved. Remove from heat and allow it cool to room temperature. Fold in the watermelon after whisking in the whipped topping. Fill the crust with the mixture. Refrigerate for 2 hours or until the mixture has firm.
  • Style tip: Using the back of a spoon to create elegant swoops on the top of the pie will ensure that it looks just as nice as it tastes. Test Kitchen Tips Creating your own graham-tastic crust is as simple as 1-2-3 if you want an extra-thick layer of graham-tastic crust: 1. Combine 1-1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a large mixing bowl. 2. Press the mixture into a pie dish. 3. Bake at 375 degrees for 8-10 minutes, or until the filling is set. Make certain that the mixture has cooled before filling.

Nutrition Facts

1 piece contains 272 calories, 12 grams of fat (8 grams of saturated fat), 0 cholesterol, 147 milligrams of sodium, 36 grams of carbohydrates (27 grams of sugars, 1 gram of fiber), and 2 grams of protein.

Watermelon Pie V

2For the filling, use the following ingredients: Blend the watermelon pieces in a blender until smooth, then strain the mixture through a fine mesh strainer into a large saucepan. Push down on the particles to extract the juice, then discard the solids and thoroughly rinse the sieve with water to remove any remaining residue. You should be able to make around 4 cups of puree. Using a small measuring jug, measure out 1/4 cup of the watermelon juice and store it aside for later. In a small saucepan, combine the sugar and watermelon juice, stirring constantly, and bring to a boil, stirring occasionally.

  • Immediately after the juice comes to a boil, whisk the cornstarch mixture one more, then whisk it into the boiling liquid.
  • Soon, the mixture will start to thicken up.
  • Allow for approximately 20 minutes of cooling time for the filling.
  • a quarter cup of sugar After you’ve whipped the cream until soft peaks form, pour in the sugar and continue to whisk until very stiff peaks appear.
  • Chill in the refrigerator for at least an hour prior to serving.
  • Although this pie is delicious immediately out of the refrigerator, I have observed that serving it after it has been out of the fridge for half an hour or more enhances the watermelon flavor.

However, do not leave it outside! Consider making some Watermelon Sweet Tea with any leftover watermelon you may have on hand.

Watermelon 3 ways: recipes from the Cyclades

If I had to choose one fruit that reminds me of summers spent as a youngster in Greece, it would surely be the watermelon (karpouzi), which I grew up eating as a child. At the end of every family dinner during the months of July and August, when it was the warmest months of the year, there would always be a giant dish of freshly sliced watermelon on the table. When we went out to eat, the same thing happened; watermelon was usually on the menu there as well. In the afternoons, I recall waking up from a sleep to find that my grandma had prepared a piece of watermelon with feta cheese, which I promptly devoured after discovering it.

  1. Until I arrived to the United Kingdom and began to miss the clear-blue sky, the crystalline waterways, the heat, and this enormous oval red-fleshed delicious fruit that I had become accustomed to in California.
  2. I just realized that watermelon can be a lot more interesting than I had previously imagined it might be.
  3. At the restaurant ‘Lucky Fish’ on the cosmopolitan island of Mykonos, I got my first taste of watermelon and feta salad, which was my introduction to the dish.
  4. The sweetness of the watermelon provided a wonderful counterpoint to the saltiness of the feta, which is the standout component in the world-renowned Greek salad.
  5. I was inspired by the Spanish gazpacho and decided to blend watermelon and feta cheese in a soup to create my own Greek version of this delightful summery Mediterranean soup.

Watermelon and feta gazpacho soup

Gazpacho made with watermelon and feta cheese

Ingredients:

  1. 400 grams watermelon chunks (I prefer to get them already sliced)
  2. 200 grams cherry tomatoes
  3. Half a cucumber, peeled and diced
  4. 400 grams feta cheese 1 tablespoon extra-virgin Greek olive oil
  5. 1 teaspoon freshly squeezed lemon or lime juice
  6. 100 grams crumbled feta cheese Croutons

This recipe yields 2 servings.

Method:

In a food processor, blend all of the ingredients except the feta cheese until smooth, about 30 seconds. Place in a bowl and place in the refrigerator for at least an hour before serving. Place the salad in a large bowl and top with the crumbled feta cheese and a few croutons.

Mykonos-inspired watermelon and feta salad

Watermelon and feta salad with a Mykonos influence

Ingredients:

  1. 200 g iceberg lettuce (optional)
  2. Watermelon chunks (I prefer to purchase them already chopped)
  3. 200 grams feta cheese 7-10 cherry tomatoes (optional)
  4. 100 grams of crumbled feta cheese
  5. Extra-virgin Greek olive oil, which will be used in the dressing
  6. To make the dressing, I use a balsamic cream (I favor the orange and lemon, fig, and pomegranate balsamic creams from Kalamata Papadimitriou), and a balsamic vinegar.

Method:

In a large salad dish, combine the iceberg lettuce and dressing. Dress the salad with extra-virgin Greek olive oil and balsamic cream to finish. Combine the watermelon pieces and cherry tomatoes in a large mixing bowl. The feta cheese should be crumbled and poured over the salad. Gently stir the ingredients together until they are well-combined.

Folegandros-inspired watermelon pie

In Folegandros, there is a dessert menu.

Ingredients:

  1. The ingredients are as follows: 500 grams watermelon (flesh), 110 grams flour, 50 grams extra-virgin Greek olive oil (plus a little more to spray the baking pan with), and The ingredients are as follows: 75 grams honey (with some extra to spread over the pie)
  2. 1 teaspoon crushed cinnamon
  3. 3 tablespoons sesame seeds
  4. 2 teaspoons fine semolina

This recipe yields 4 (large) servings.

Method:

  1. You can chop the watermelon into little square pieces if you buy it whole. Remove the rind if you buy it whole. If there are any seeds, remove them. Placing the watermelon slices in a strainer and allowing them to drain for approximately one hour
  2. Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan). Combine the watermelon slices, the flour, the olive oil, the honey, the cinnamon, and 1 tablespoon sesame seeds in a large mixing dish. A 6 6 in (15 15 cm) square baking pan should be brushed with oil
  3. 1 tablespoon semolina and 1 tablespoon sesame seeds are sprinkled over the top. In a baking sheet, spread the watermelon mixture out evenly. Using the leftover semolina and sesame seeds, garnish the dish. Bake for approximately one hour. After that, take the pan from the oven and leave it aside to cool. Add a drizzle of honey to finish it off.

It’s best served with vanilla ice cream. Kali Orexi, kali orexi! Salut et bon appétit! Perhaps the most memorable graffiti in London.

Further reading on Greek cookingbaking

After trying my watermelon pie recipe, you should try my orange pie recipe, which was inspired by a trip to the Greek island of Amorgos. You may also try my gluten-free clementine (mandarin) cake recipe, which is also guilt-free. Vefa Alexiadou’sGreece: A Cookbook is a collection of hundreds of dishes from all throughout Greece. It is simply the bible of Greek cooking, and it is available online. The meals created by Akis Petretzikis are simple to prepare but delightful to consume. His wonderful website has hundreds of recipes, as well as movies and other media.

Further reading on traveling to the Greek islands

You may read my recommendations for the islands of Mykonos and Folegandros in my postings “Mykonos: top 7 advice from a (nearly) local” and “Folegandros: The Secret Alternative to Santorini.” If you’re interested in reading my recommendations for other Greek islands, please see my post ‘9+1 Greek islands to visit this summer’. In order to explore the Cyclades, you may choose from one of two itineraries:Santorini-Amorgos-Koufonisia-MykonosorSerifos-Sifnos-Folegandros-Santorini (see below). To keep up with my trips across the world, simply subscribe to the Traveling Psychiatrist’s mailing list (subscription button on the left-hand side).

Alex is a young man who grew up in a little town in the U.S.A.

Watermelon Pie V Recipes with ingredients,nutritions,instructions and related recipes

  • In a large mixing basin, melt gelatin in boiling water until completely dissolved. Remove from heat and allow it cool to room temperature. Fold in the watermelon after whisking in the whipped topping. Fill the crust with the mixture. Refrigerate for 2 hours or until the mixture has firm.

Nutritional Information: Fat 12 g fat (8 g saturated fat), Cholesterol 0 cholesterol, Calories 272 calories Amount of sodium in grams: 147mg sodium, carbohydrates (36g carbohydrate, 27g sugars, 1g fiber), and protein (14 g protein). 2 g of protein

INCREDIBLE WATERMELON PIE

  • Heat the flour in a dry pan over medium heat until it is bubbling. Cook for a few minutes, stirring regularly, until the mixture is golden brown in color. Remove from the oven and set aside to cool
  • Preheat the oven at 350 degrees Fahrenheit (175 degrees Celsius) before beginning. Mix the watermelon, flour, honey, sugar, salt, and cinnamon in a large mixing bowl until well combined. Butter or grease a 9- or 10-inch pie plate and sprinkle half of the sesame seeds over the bottom of the pan. Pour the watermelon filling over the seeds, making sure that the filling is about 1 inch thick overall. the remaining sesame seeds should be sprinkled over the top Pre-heat the oven to 400°F and bake for 40 to 50 minutes, or until a knife inserted near the middle of the cake comes out clean. Allow the slices to cool fully before slicing them up. Keep leftovers refrigerated.
See also:  What Dessert Do You Serve With Cottage Pie

Nutritional Information: 182.1 calories, 37.3 grams of carbohydrates, 3.2 grams of fat, 1.5 grams of fiber, 3 grams of protein, 0.5 grams of saturated fat, 99 milligrams of sodium, 23.1 grams of sugar Steps:

  • Combine the watermelon gelatin and water in a large mixing bowl. Fold the gelatin mixture into the dessert topping until well combined. Pour the mixture into the graham cracker crust and bake for 30 minutes. Refrigerate for about 3 hours before serving.

Nutritional Information: 331.5 calories, 41.3 grams of carbohydrate, 18.1 grams of fat, 0.6 grams of fiber, 3 grams of protein, 10.7 grams of saturated fat, 205.8 milligrams of sodium, and 32.8 grams of sugar Steps:

  • To chill the ingredients, place a medium-sized mixing bowl and a pair of beaters in the refrigerator. Bake the pie crust according to package directions and set aside to cool
  • Put the ingredients in the refrigerator until you’re ready to use them
  • Mix together the watermelon and the granulated sugar in a very large mixing basin
  • Mash until the mixture is fairly liquid, about 15 minutes
  • Leave aside to cool. Discard the pulp and seeds after 15 minutes, and then drain the mixture through a sieve, retaining over 2 34 cups of watermelon juice in the process. Place 14 cup of the juice in a medium-sized mixing basin and sprinkle over the gelatin
  • Leave aside for 3 to 4 minutes to let the gelatin to dissolve. In a small saucepan over medium heat (or in the microwave), bring 12 cup of the juice to a near boil
  • Remove from heat. In a separate bowl, mix the heated juice into the dissolved gelatin. Pour the remaining 2 cups watermelon juice into a large mixing bowl and pour in the gelatin-watermelon juice combination
  • Stir in the lime juice
  • Cover and refrigerate for at least 2 hours. In a medium-sized mixing bowl, whip the egg whites with an electric mixer until firm peaks form
  • Set the bowl aside. beaters that are clean and dry
  • In a medium-sized mixing bowl with cold beaters, whip the heavy cream until it forms soft peaks
  • Gradually add the confectioners’ sugar, beating until the mixture is smooth and stiff but not gritty
  • Refrigerate. Toss in roughly a quarter of the whipped cream and beat with an electric mixer until smooth after the watermelon juice mixture begins to stiffen up. With a large rubber spatula, gently fold in the beaten egg whites and remaining whipped cream
  • If required, use a whisk to smooth out the mixture and break up any big globs of whites or whipped cream that have formed. Pour the filling into the pie shell when it has been allowed to cool
  • Shake to settle. Refrigerate for at least 4 hours, ideally overnight, after covering with loosely tented aluminum foil Using confectioners’ sugar to decorate each slice, add a dab of whipped cream, if preferred, to round off the presentation.

Nutritonal Information: Calories 294.1, Fat 14.2, Saturated Fat 6.6, Cholesterol 32.6, Sodium 143.9, Carbohydrate 40, Fiber 0.7, Sugar 32.2, Protein 3.9.

WATERMELON PIE – SPICY SOUTHERN KITCHEN

2019-07-02· Make Watermelon Pie by dissolving one packet of watermelon gelatin in 1/4 cup of boiling water until completely dissolved. Following cooling to room temperature, you’ll fold in a 12-inch square of parchment paper. Fromspicysouthernkitchen.com 5 out of 5 (2) Serving size: 276 calories per servingCategory: DessertCuisine: Southern

  • In a large mixing basin, combine the gelatin and the water. Stir the gelatin into the hot water until it is completely dissolved. Allow for cooling to room temperature.
WATERMELON PIE RECIPE | AKIS PETRETZIKIS

2015-08-07· Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) fan. The peel of the watermelon should be removed and the fruit sliced into 2 cm pieces.

Remove the seeds from the watermelon and place the pieces in a sieve. Allow me to. Fromakispetretzikis.com 12 servings at 97 calories per serving Pies and Tarts is a category that contains recipes for pies and tarts.

  • A classic Greek recipe, which is made in the Cyclades, a series of islands in the Aegean Sea, is the source of this dish. Remove the seeds from the watermelon and place the pieces in a sieve. Allow them to strain for 1 hour or until they have released as much liquid as they can.
WATERMELON PIE | SOUTHERN LIVING

2021-03-05 2021-03-05 Instructions Checklist. Set aside a 9-inch pie pan that has been heavily sprayed with nonstick cooking spray. Place the crumbled cookies, the salt, and 2 tablespoons of the granulated sugar in a mixing bowl. Fromsouthernliving.com CategoryFood, Fruits, Melon, Watermelon, 5/5 (1 rating)

  • Prepare a 9-inch pie pan by liberally spraying it with cooking spray and setting it aside. Then, in a food processor or blender, pulse until the cookies are coarsely pulverized, about 10 to 15 seconds, depending on how fast your processor is. Pour in the melted butter and process for approximately 5 seconds, or until the mixture is wet and clumps together easily. Press the crumb mixture into the bottom and up the sides of a greased pie pan until it is evenly distributed. Refrigerate for 30 minutes or until the mixture is firm
  • Cut a portion of the watermelon into cubes to equal 3 cups (about 16 oz.). The remaining watermelon should be wrapped in plastic wrap and kept in the refrigerator until ready to use. Place the diced watermelon in a blender and mix on high for about 20 seconds, or until smooth. Pour the mixture through a fine wire-mesh strainer into a large measuring cup, pressing gently to extract as much juice as possible
  • Discard any remaining solids. (You should have around 1 1/2 cups of watermelon juice.) To finely grind the tapioca, place it in a spice grinder or coffee grinder and pulse until it is finely ground, about 40 seconds. Using a fine wire-mesh strainer, sift the ground tapioca into a small serving dish. 2 tablespoons plus 1 teaspoon of the tapioca powder should be set aside. (You may use up the rest of the tapioca powder for something else.) In a small saucepan, combine the watermelon juice, 2 tablespoons + 1 teaspoon tapioca powder, and the remaining 1/2 cup granulated sugar
  • Allow to stand for 5 minutes before serving. Bring to a boil over high heat, whisking constantly, for 5 to 6 minutes, or until the tapioca is completely dissolved. Remove the watermelon mixture from the heat as soon as possible. Allow to rest for 20 minutes, stirring periodically, until the sauce has thickened. Combine the lemon zest, lemon juice, and (if preferred) 1 to 2 drops food coloring gel in a large mixing bowl.
WATERMELON PIE – WATERMELON BOARD

Watermelon Pie will be served on April 9, 2020. 3/4 of the reviews are positive. 10. You’ve Completed It Using flavored gelatin, you can customize the flavor of this six-ingredient pie to suit your taste buds. We split ours into the following categories:. Fromwatermelon.org 3/4 of a pound (2) Reading Time Estimated to be 50 seconds CategoryDesserts Per serving, there are 210 calories.

  • Separate two cups of watermelon juice into a microwave-safe container and add the gelatin packets on top. Microwave on high for 30 seconds. Allow for approximately 2-3 minutes for the gelatin to bloom. The remaining three cups of watermelon juice should be combined with the lemon zest and juice, sugar, and cream in a large mixing basin. Using a whisk, fully dissolve the sugar in the water. Placing the gelatin/juice mixture in the microwave for two minutes on high, stirring halfway through to help dissolve the gelatin completely, is recommended.
WATERMELON PIE | MRFOOD.COM

2018-05-17· In a large mixing bowl, whisk together the sweetened condensed milk and lemon juice until well combined and smooth. Mix in the whipped topping until it is completely incorporated. Toss in some watermelon;. Frommrfood.com 5 out of 5 (1) 2 minutes is the estimated reading time. CategoryFruit

WATERMELON PIE RECIPE – RECIPETIPS.COM

Directions. Combine the crumbs, margarine, and sugar in a medium-sized mixing basin. Fill a 9-inch pie pan with the mixture and press down firmly. Refrigerate for at least one hour, or until the crust is firm. … Fromrecipetips.com 5.0 out of 5 stars1 review2 total time 3 hours and 30 minutes

FLUFFY WATERMELON PIE RECIPE, BEST SUMMER PIE WATERMELON.

Mix in the melted butter until everything is well-combined. For the crust, press graham cracker crumbs into the pie plate. Bring a pot of water to a boil, then add the watermelon Jello. Stir until the Jello is completely dissolved. That’s really cool. Frompartypinching.com Reading Time Estimated at 1 minute

WATERMELON PIE – WORLD COOKING RECIPES

2017-08-22· Step 1: Combine the watermelon gelatin and water in a large mixing bowl. Fold the gelatin mixture into the dessert topping until well combined. Toss in the chopped watermelon. Step 2: Spoon the mixture into the graham. Reviews2 of recipes from worldcookingrecipes.net

FEATURED RECIPE: EASY, CREAMY WATERMELON PIE – WHAT …

2 cups cubed seedless watermelon, cut into cubes 1 graham cracker crust (about). DIRECTIONS. In a mixing dish, combine the gelatin and boiling water. Stir until the gelatin is completely dissolved. Allow the mixture to cool to a comfortable temperature. Fromwhataboutwatermelon.com 2 minutes is the estimated reading time.

NO BAKE CITRUS WATERMELON PIE – SNACKING IN SNEAKERS

2020-08-03· Press the crust mixture into the pie pan until it is firm. Set aside in the freezer while you prepare the filling for the pastry. To prepare the filling, follow these steps: Combine the watermelon, orange, orange zest, Greek yogurt, powdered sugar, and salt in a large mixing bowl. Fromsnackinginsneakers.com The cuisine is American, and the total time is 4 hours and 20 minutes Calories per serving: 276 per serving, category: dessert

  • To make the crust, follow these steps: Combine the walnuts, dates, and cocoa powder in a food processor until well combined (if using). Pulse the mixture several times until it is crumbly and begins to hold together
  • To prepare the filling, follow these steps: In a high-powered blender, combine the watermelon, orange, orange zest, Greek yogurt, powdered sugar, heavy cream, cream cheese, and vodka (if using) until well combined. Blend until the mixture is smooth and well-combined.
BEST WATERMELON RECIPES – 47 EASY SUMMER WATERMELON IDEAS

Fromcountryliving.com Time allotted for reading: 5 minutes Published2021-04-09

  • Watermelon Frosé in a Mason Jar. There’s no need to get out the blender to prepare this easy frosé with only two ingredients. Simply put the ingredients in a Mason jar, place it in the freezer, and shake regularly, and you’ve got yourself a Watermelon, Tomato, and Feta Salad in no time. Seasonal staples such as salty feta, savory tomato, and sweet, juicy watermelon are combined in this refreshing salad. Watermelon-Cilantro Lemonade is made even better with the addition of lime juice, mint, and a sprinkling of red onion for an absolutely incomparable taste. When it comes to summer drinks, you have to try this herbaceous, sweet concoction made with cilantro. Get the recipe for Watermelon Slices with Lime-Honey Syrup by clicking on the link below. This is the ideal approach to transform a simple snack into something a little more refined. This Watermelon Pizza is made with a lime-honey syrup that takes only a few minutes to prepare, keeps well in the refrigerator, and will impress family and guests alike. This material has been downloaded from YouTube. On their website, Watermelon Sorbet, you may be able to discover the same content in a different format, or you may be able to find more information on the product. This extra-delicious refreshing treat can be made in minutes with a blender, a freezer, and a hot day as your backdrop. Learn how to make the Mojito Watermelon recipe. Allowing the melon to soak in a little genuine tequila will give this fiery snack a more sophisticated flavor. Watermelon Skewers is the recipe you’re looking for. When you can serve meat, cheese, and watermelon on a skewer instead of on a platter, who needs a charcuterie board? Assembly couldn’t be simpler, and you can be sure that these summery sticks will be a hit at your next get-together
  • Watermelon Salsa is included. It isn’t a summer celebration until the arrival of watermelon-infused salsa on the scene. Watermelon Mousse is a refreshing addition to the traditional ingredients such as red onion, peppers, and jalapenos
  • The sweet addition is a welcome addition to the traditional ingredients. Sugar-free, low-carb, and most importantly, downright delicious, this decadent watermelon recipe checks all of the boxes. Sugar-Free Mom has a delicious recipe for you.
WATERMELON PIE RECIPEROUSES SUPERMARKETS

Watermelon Pie is a delicious dessert.

This recipe makes 4 servings. 0 out of 5 stars Please give this recipe a star rating. Make a copy of this recipe. Ingredients. 1 watermelon (ideally seedless), cut into wedges (any size is OK) (see notes) 1 container (equal to 4 ounces). Fromrouses.com

  • After you’ve finished customizing your perfect piece of “pie,” sit back and enjoy! Note: The quickest and most straightforward method to cut a watermelon is to take the ends off first, then start slicing “rounds” approximately 1.5 to 2 inches thick
See also:  English Dessert Pie Whose Name Is A Combination Of A Fruit And A Confection Crossword
QUICK AND EASY WATERMELON PIE RECIPE – RECIPES.NET

2020-03-25· Not only is watermelon refreshing, but it also has a low calorie count. This delectable watermelon pie will leave you feeling completely guilt-free. During dessert, serve it to your guests and enjoy a taste of the light and jelly-like filling. Make tidy watermelon balls for this dish by scooping them out with a circular melon ball scooper. Fromrecipes.net 3 out of 5 (2) Time allotted 2 hours and 10 minutes CategoryPizzasPastriesCalories per serving191 calories

RECIPE: WATERMELON PIE – WHAT ABOUT WATERMELON?

Recipes like these would be fantastic to cook at any time of year! It doesn’t matter if I’m snowed in and the temperature outside is 10 below zero; a slice of watermelon pie would be fantastic! The recipe that follows has been modified from another dish. The original went all out by preparing the pie dough and the whipped cream from scratch, among other things. You are free to do so if you like. Fromwhataboutwatermelon.com 2 minutes is the estimated reading time.

WATERMELON PIE RECIPE | RECIPES.NET

2020-05-19· A creamy and delicious watermelon pie with a light graham cracker crust, as well as watermelon balls, for a lovely contrast in texture, is presented here. Fromrecipes.net CuisineAmerican 1 hour and 25 minutes is the total time. Calories per serving246 per categoryPizzasPastries

62 BEST WATERMELON PIE IDEAS IN 2021 | DELICIOUS DESSERTS.

15th of September, 2021 – See what Charri Pope has discovered on her Pinterest board “watermelon pie.” More ideas on delicious sweets, great meals, and desserts may be found on Pinterest. Frompinterest.com

10 WATERMELON PIE IDEAS | FOOD, RECIPES, COOKING RECIPES

19th of March, 2017 – Visit kerry’s board “watermelon pie” on Pinterest to get more ideas. More ideas regarding food, recipes, and culinary recipes may be found on Pinterest. Frompinterest.com

WATERMELON CREAM PIE RECIPE – ALL INFORMATION ABOUT.

Learn how to make a Creamy Watermelon Pie with this recipe from Taste of Home newDirections. In a large mixing bowl, whisk together the milk and lime juice until well combined. Fold in the whipped topping and diced watermelon. Pour into the pie crust. Before slicing, let the dish sit in the refrigerator for at least 2 hours. If desired, garnish with watermelon balls and mint leaves. More Information was requested by 499 people. Visit the websiteVideo result for the recipe for watermelon cream pie.

WATERMELON PIE V RECIPES

Recipes for Watermelon Pie V. WATERMELON PIE THAT’S COOL AND CREAMY. On hot summer days, this simple pie is so refreshing that it doesn’t stay long in the refrigerator. It’s a delicious dessert that doesn’t require much work because it’s made using watermelon and a few convenience products. Velma Beck of Carlinville, Illinois, contributed to this article. This recipe is courtesy of tasteofhome.com. Taste of Home has provided this service. Desserts are a category. 15 minutes have elapsed. This recipe makes 8 servings.

WATERMELON PIE RECIPE FROM THE ISLANDS OF GREECE BY.

Rebecca Seal shares her recipe for watermelon pie. Preheat the oven to 200 degrees Celsius.

Prepare a nonstick cake pan that is at least 30 cm round with sides at least 4 cm high and with a fixed base (this recipe contains a lot of liquid that will flow out if you use a loose-bottomed cake mould). Get every dish from Rebecca Seal’s The Islands of Greece cookbook. Fromcooked.com

WATERMELON RIND PIE – COURTESY OF KEN HAEDRICH, DEAN OF.

2015-08-22· Preheat the oven to 400 degrees Fahrenheit. Stir in the remaining 1/2 cup sugar until the rind is completely cooled. Mix in the raisins, dates, nuts, vinegar, lemon juice, brown sugar, ginger, flour, spices, and salt until everything is well-combined and well-seasoned. Make a mental note to put it away. The second piece of dough should be rolled into a 10- or 11-inch round. Fromthepieacademy.com

MacaRona and Sweet Tea: Watermelon Pie

Our wedding anniversary was this past weekend, which my love and I were able to enjoy together. On Saturday, we got the entire day to ourselves, which was a pleasant surprise. A little yard work was completed, and then we decided to stop for lunch at a little café in the country a few minutes away from our house. The server greeted us and then, much to my relief, informed us that all veggies were freshly prepared, and that nothing had been canned. That truly piqued my interest! The moment I saw the chicken-fried-chicken drenched in pepper gravy on the menu, I knew exactly what I was going to order: fried green tomatoes (one of my all-time faves), turnip greens, and cornbread.

  1. I glanced at my husband, shook my head, and replied, “no,” despite the fact that I was feeling a bit bad about the platter of food I had just consumed.
  2. However, as we approached the counter to pay for our great lunch, the dessert menu board stood triumphantly in the middle of the room, staring at me.
  3. I’m at a loss for words.
  4. PIE WITH WATERMELON $3.25 for a slice of pizza Watermelon Pie is a dessert that no one on the planet has ever heard of.
  5. A sample taste was generously provided by him and we immediately fell in love with the cold, creamy, tangy pleasure of this dessert.
  6. I thanked him for the suggestion and we continued our journey.
  7. It’s similar to eating a frozen, creamy Watermelon Jolly Rancher in a graham cracker crust, only it’s much better.

Please give it a go and let me know what you think.

Follow up with all of my recipes on Pinterest!

Ingredients: 1 pint of heavy whipping cream, whipped until stiff 1/4 cup confectioners’ sugar (optional) a half teaspoon of vanilla extract 8 ounces of cream cheese (optional) 8 ounces of Cool Whip (optional).

Instructions: Beat the whipping cream in a large mixing bowl (I use a stand mixer fitted with the whisk attachment) until all the liquid has been removed and the mixture resembles a bowl full of clouds.

Quarter the block of cream cheese and add it in one quarter at a time, mixing thoroughly after each addition.

Pour in the watermelon jello dry mix and continue mixing until all of the ingredients are smoothly and evenly incorporated, and the mixture is light and fluffy in texture and appearance.

Divide the mixture into pie shells and place them in the freezer for 30 minutes before serving. Oh my goodness! Please keep in mind that if you purchase something after clicking on one of our affiliate links, we may receive a fee.

Watermelon pie

A refreshing slice of fresh watermelon is the finest way to beat the heat and humidity of a Southern summer in July and August. The thwack of a large knife slicing through a thick rind and the slurp as it slices into the flesh are among the summer noises that rank with crickets singing and sprinklers spinning on the list of summer sounds. If you ask me, when I think of watermelon, I think of fireflies. That’s because I recall summer evenings completed off with a cool slice of watermelon, watching the fireflies twinkling over the grass, juice pouring down my chin, fingers sticky enough to appreciate when there’s nothing left but rind.

  • Until now.
  • It’s been a hit-and-miss process, with several setbacks until I finally found the path to success.
  • Cool, delicate, jewelled pink, trembling burst of watermelon is surrounded by a sweet cookie crust and a creamy topping in the center.
  • Served chilled, this is an excellent summer dessert that can be prepared over a few days – the crust on one day, the filling on another, the topping on another, and the dessert on the third day.
  • Watermelon Pie is a delicious dessert.
  • In a food processor, pulse the cookies and sugar until crumbly, about 30 seconds.
  • Using your hands, scrape the crumbs into a glass or ceramic pie dish and push them down into the bottom and up the sides to form a good, cohesive crust.
  • The crust should be baked for 8–10 minutes, or until it is golden brown and firm to the touch.

In the case of Filling 6 cups seedless watermelon cubes (from around a 4 pound slice) to produce approximately 4 cups puree 6 cups seedless watermelon cubes sugar (about a third of a cup) 1/4 cup cornstarch (optional) 1 tablespoon freshly squeezed lime juice Blend the watermelon pieces in a blender until smooth, then strain the mixture through a fine mesh strainer into a large saucepan.

  1. You should be able to make around 4 cups of puree.
  2. In a small saucepan, combine the sugar and watermelon juice, stirring constantly, and bring to a boil, stirring occasionally.
  3. Immediately after the juice comes to a boil, whisk the cornstarch mixture one more, then whisk it into the boiling liquid.
  4. Soon, the mixture will start to thicken up.
  5. Allow for approximately 20 minutes of cooling time for the filling.
  6. Repeat with the other ingredients.
  7. It is fine if the plastic wrap adheres to the filling; it will simply peel away from the filling.

a quarter cup of sugar After you’ve whipped the cream until soft peaks form, pour in the sugar and continue to whisk until very stiff peaks appear.

Chill in the refrigerator for at least an hour prior to serving.

Although this pie is delicious immediately out of the refrigerator, I have observed that serving it after it has been out of the fridge for half an hour or more enhances the watermelon flavor.

Consider making Watermelon Sweet Tea with any leftover watermelon you may have lying around.

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Any ingredient substitutions made to accommodate dietary restrictions are entirely up to the discretion of the reader, including the omission of wine (or the replacement of cooking wine) when a recipe asks for it. To get in touch with us about a blogger, please visit this page.

Watermelon Key Lime Pie — of the dirt

Having eaten watermelon as a youngster, I have extremely distinct recollections of it. Running up and down the street with a giant slice of pizza during our neighborhood block party. In between meals, I like to take a few ice cold slivers from the fridge. I was sitting by the pool with my cousin and grandma, pulling a Tupperware container out of the cooler and waiting anxiously as the grownups were given a 15-minute “courtesy swim,” which was a nice touch. After my brothers warned me that ingesting the seeds would cause a watermelon to develop in my stomach (and then spending weeks wondering whether they knew something I didn’t.yeah, I believed them far too much), I spat the seeds as forcefully as I could at them.

  • When I set out to create a pie to honor the famous fruit of my summers in Alabama, I was reminded of how mysterious Key Lime Pie had been to me as a child.
  • “This is amazing; why don’t we eat this more often?” I recall thinking at the time, but I’m not sure if it qualified as authentic.
  • While there is some controversy about whether Key Lime Pie originated in Florida or New York, there is little doubt that the flavors of watermelon and lime are complementary to one another.
  • I propose that you look for the sweetest melon that you can get in your area.
  • While lime and melon are a delicious combination, the lime’s taste may easily overpower the watermelon’s flavor, so starting with a very sweet, strongly flavored melon will assist to keep the two flavors in harmony.
  • The product should be available in general grocery shops such as Publix and Walmart.
  • Despite the fact that we are now in the month of September, our heat index is still in the 95 to 100 degree range, which means you won’t have to heat up your kitchen to prepare this cool treat.

Please give this recipe a try and let yourself be transported back to your childhood days of racing up and down the street with no concern in the world (except from the possibility that a watermelon is blossoming in your stomach.).

Delicious Watermelon Dessert Recipes to Make This Season

Not only is watermelon delightful, but it’s also one of the most nutritious fruits you can eat to keep yourself healthy. Many people prefer the fruit just as it is, but if you want to take your dessert game to the next level, consider incorporating the melon’s naturally sweet flavor into your creation. Watermelon mixes nicely with a variety of flavors, including herbal, sour, and sweet, and we’re sharing six dessert dishes that make the melon shine.

1. Honey Drizzled Watermelon Yogurt Parfait

Watermelon wedges courtesy of iStock. The first recipe is a nutritious post-meal snack that incorporates our featured product. Watermelon yogurt parfait with honey sprinkled on top from Hungry Coupleis the perfect light snack to let you get your sugar fix without wiring you before night. The fruit is tasty on its own, and a drizzle of honey drizzled over the watermelon and yogurt mixture gives the meal the ideal hint of sweetness. Ingredients:

  • 2 cups Greek yogurt
  • 12 teaspoon salt
  • 1 tablespoon honey plus extra for drizzling
  • 1 tablespoon water
  • 12 cup cubed seedless watermelon
  • 2 tablespoons honey
  • 2 tablespoons water
See also:  How To Make A Dessert Pie With Spaghetti Squash For Filling

Instructions: Combine the yogurt and salt in a mixing bowl, then spoon onto a piece of cheesecloth over a strainer to drain. Prepare a basin to catch any drips and place on the counter for 1 hour or in the refrigerator overnight to soak up any liquid. When ready, divide the mixture into two serving dishes. Combine the honey and water in a small dish and spoon half of the mixture into each bowl of yogurt. The watermelon should be layered on top, with extra honey drizzled on top if desired.

2. Watermelon Pudding

Fruit pudding with fresh berries on top | iStock.com. You can create watermelon pudding at home with this recipe from Epicurious, which is a refreshing and colorful summer treat. Although chocolate and vanilla puddings are traditionally the most popular, you’ll quickly discover that fruity puddings may be just as delicious and even more refreshing. This dish makes 6 servings and is sure to become a fixture in your summer diet as a result of its simplicity. Ingredients:

  • 6 cups coarsely chopped seeded watermelon (from a 4-pound piece with the rind removed)
  • 14 cup cornstarch
  • 12 cup plus 1 teaspoon sugar
  • 1 teaspoon anise seeds
  • 2 teaspoons fresh lemon juice, or to taste
  • 6 cups coarsely chopped seeded watermelon (from a 4-pound piece with the rind removed)
  • 6 cups coarsely chopped seeded watermel a third cup of heavy cream

Garnishes are optional.

  • Pistachios in their shells, chopped (not painted red)
  • Removed using a vegetable peeler, white or dark chocolate shavings are added to the dish.

Then, using a fine-mesh sieve, strain the watermelon mixture into a 2-quart saucepan, pushing down on the pulp and removing any particles that remain. Pour approximately 14 cup of watermelon juice into a small mixing bowl and whisk in the cornstarch until it is completely smooth. Bring the remaining watermelon juice, 12 cup sugar, and anise seeds to a boil, stirring constantly, until the sugar is completely dissolved. Stir the cornstarch mixture a second time, then whisk it into the boiling orange juice.

Lemon juice should be whisked in.

Cover loosely with plastic wrap and refrigerate for at least 3 hours.

Using whipped cream, decorate the top of the pudding.

3. Watermelon Pie

Watermelon dessert with layers of fruit | iStock.com It’s time for a sweet treat, and this creamy dessert from Taste of Home claims to keep you cool without making you feel lethargic.

Graham cracker crust and condensed milk are used to make this pie. It also contains seeded watermelon, lime juice, and whipped topping. This no-bake dessert spares you from having to switch on your oven during the hot summer months, allowing you to stay nice and cool instead. Ingredients:

  • 12 ounces sweetened condensed milk, 14 cup lime juice, 1-2/3 cups heavy whipping cream, 2 cups cubed seeded watermelon, 1 graham cracker crust (9 inches), watermelon balls, and fresh mint (optional).

Directions: In a large mixing bowl, whisk together the milk and lime juice until well combined. Fold in the whipped topping and diced watermelon until well combined. Pour into the pie crust. Before slicing, let the dish sit in the refrigerator for at least 2 hours. If desired, garnish with watermelon balls and mint leaves.

4. Mint and Watermelon Soda Floats

Mint plant in full bloom | iStock.com You’re going to enjoy these mint and watermelon soda floats from How Sweet It Is if you’re a lover of ice cream floats throughout the summer. These floats are less in weight than most others, yet they still contain a generous serving of delicious ice cream. You’ll start by making watermelon soda out of pureed watermelon, mint, and carbonated water, which you’ll serve chilled. Pour the liquid over your ice cream and enjoy a refreshing, effervescent drink that will quench your thirst while also satisfying your sweet need.

  • 2 12 cups fresh watermelon chunks (big seeds removed, little white seeds are fine)
  • 12 to 15 fresh mint leaves, finely chopped
  • 2 12 cups fresh watermelon chunks (large seeds removed, small white seeds are fine)
  • Twelve (12 ounces) ounces club soda or carbonated water of choice Ice cream in the flavor of vanilla

Instructions: Place the watermelon, mint, and water in a blender and pulse until smooth. Blend and pulse fast, only until the watermelon has broken down. Fill a large mixing bowl, glass, or measuring cup halfway with the mixture and pour through a fine mesh strainer to remove the seeds. Using two glasses, fill them halfway with vanilla ice cream and top with watermelon soda. Garnish with more mint leaves, if desired.

5. Watermelon Pops

Popsicles made of watermelon | iStock.com Martha Stewart’s simple watermelon pops are made with only two ingredients: watermelon and sugar, and they are delicious. Blend the fruit and sugar together in a blender until smooth, then pour the liquid into ice-pop molds or even plastic cups to set. Your popsicles will be ready to enjoy once they have frozen completely (8 hours). Start making these early in the day for a delicious afternoon or evening treat later on. Ingredients:

  • Cubed seedless watermelon (from about 4 12 pounds of watermelon)
  • 1 to 4 tablespoons sugar (optional)
  • 6 cups watermelon (from approximately 4 12 pounds of watermelon)

Instructions: In a blender, combine the watermelon and sugar (if using) in batches until smooth. Puree until watermelon is totally liquefied, stopping to stir watermelon cubes as needed to ensure that all cubes are integrated and the result is smooth. Fill 12 (3-ounce) ice-pop molds or plastic cups with the mixture. Sticks or wooden spoons should be inserted into the puree and frozen until firm, at least 8 hours.

6. Watermelon Sorbet

Making use of a delicious sorbet | iStock. Follow the instructions in this watermelon sorbet recipe from A Sweet Pea Chef if you’re looking for something cold and refreshing. This time around, you’ll need an ice cream machine to create the ideal dessert, but the effort you put into the preparation will be well worth it. Despite the fact that it is minimal in calories, this dessert will keep you cool without compromising your diet. Ingredients:

  • 14 cups sugar
  • 14 cups water
  • 6-7 cups fresh seedless watermelon chunks (roughly half a watermelon)
  • 3 tablespoons fresh lime juice (about 312 medium-sized limes)
  • 6-7 cups fresh seedless watermelon chunks (nearly half a watermelon)

Instructions: In a medium saucepan, over medium-high heat, bring the sugar and water to a boil, stirring constantly. Reduce the heat to medium and continue to cook until all of the sugar has been dissolved. Turn off the heat and set the room aside to chill. Blend the watermelon pieces with the lime juice in a blender until smooth. The watermelon should be thoroughly pureed once you have processed the combination. Pour and press the blended mixture through a fine mesh strainer or sieve to remove the seeds and any additional pulp before storing it in the refrigerator.

Pour the watermelon mixture into the freezer bowl of your ice cream machine and freeze for at least 4 hours.

Mix until the sorbet has thickened, which should take 25-35 minutes or so. Enjoy straight immediately, or store the sorbet in an airtight container and freeze until stiff, about 2 hours or until frozen solid.

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Vasiliki’s Karpouzopita (Watermelon Pie)

Originally from Vasiliki of O Palaios, a renowned zaharoplasteio (patisserie) in the town of Plaka on the cycladic island of Milos, this recipe for Karpouzopita (Watermelon Pie) is shared with us today. Karpouzopites are something Vasikili makes and serves countless times at her zaharoplasteio in Milos every summer, and she has nailed the recipe: sweet bursts of juicy, rosy watermelon; crunchy, nutty toasted sesame seeds; delectable cinnamon spice; and an orange-hued batter that caramelises at the base and crisps up at the edges to form a chewy, crunchy toffee.

When I visited the Greek island of Milos in July 2018, I was fortunate enough to have a private session.

She responded by saying, “I am honored that you trust me and my recipe, and I would like you to share it with the KO community with all of my heart and love!” My heartfelt hugs and kisses from Milos are being sent your way.” Please create this lovely pie and allow yourself to be enveloped in Vasiliki’s warm and loving hug all the way from Milos!

Traditionally, Karpouzopita is made with sweet bursts of juicy, blushing watermelon, crunchy, nutty toasted sesame seeds, wonderful cinnamon spice, and an orange-hued batter that caramelises at the base and crisps up at the ends to form a chewy, crispy toffee.

  • Watermelon flesh (1.2kg), 150g caster sugar, 220g plain flour, 135ml extra virgin olive oilEVOO, cinnamon, sesame seeds, 25g salted butter softened, plain flour to dust the base of the baking pan, 135ml extra virgin olive oilEVOO, cinnamon, sesame seeds, plain flour to dust the base of the baking pan

Preparing the baking dish

  1. Using the butter, generously coat the bottom of a baking pan with a diameter of 32cm
  2. Plain flour should be generously dusted over the bottom of the baking pan, and any excess flour should be discarded. Placing the pan in the freezer will allow you to finish preparing the other ingredients.

Preparing the Karpouzopita

  1. Watermelon should be cut up into big chunks and placed in a large mixing dish
  2. In a large mixing basin, combine the flour, sugar, and part of the watermelon liquids until the flour, sugar, and some of the watermelon juices make a thick batter. The baking pan should be taken out of the freezer. EVOO should be used to coat the bottom of the baking pan. Into the pan, pour the watermelon mixture and spread it out evenly (the olive oil will rise to the top of the watermelon mixture and distribute throughout the surface of the combination)
  3. Tip the pan to one side a bit so that the EVOO coats the whole surface of the karpouzopita
  4. Spread a generous layer of cinnamon over the top of the pie (enough to cover the entire pie)
  5. Sesame seeds should be generously sprinkled on top of the pie (enough to completely cover the top of the pie)
  6. Bake at 200°C fan-forced for at least 1 hour, or until the edges and base of the watermelon pie have caramelized
  7. Cool completely before serving.

Serving the Karpouzopita

  1. To serve, let the watermelon pie to cool for a few minutes (you may need to cut the pieces of pie with scissors to get them to fit)
  2. Enjoy it as is! Kali Orexi is a fictional character created by author Kali Orexi.

Do not be intimidated by the amount of olive oil used. Fortunately, much of it is absorbed by the karpouzopita, so it does not have an oily taste at all! Make careful to tilt the pan to allow the olive oil to seep into the canyons and valleys formed by the watermelon chunks as they cook. The sesame seeds will come into touch with the olive oil and toast wonderfully as a result of this during the baking process. Watermelon is boiled to remove the water, and then the sugar in the watermelon, the additional sugar, and the oil mix to form a caramelized layer on top of the watermelon during the baking process.

With time, the caramelization will develop, and a toffee will begin to form around the outside of the pie.

This Recipe can be downloaded.

Joy Bauer tops watermelon slices with tasty topping for a fruity dessert ‘pizza’

The scorching heat necessitate the consumption of cool (but not pepperoni-laden) pizza. Juicy and delectable, this no-bake dish is the epitome of carefree summer enjoyment. Additionally, it is high in antioxidants, which can aid to improve the look of skin as well as increase mental activity. Top it with yogurt, dark chocolate chips, and your favorite fiber-rich berries (I used raspberries and blueberries, but you can use any berries you choose), and cut yourself a piece.

or two. When starting with raw nuts and coconut, you can easily roast them on a baking sheet in an oven set at 350°F for a few minutes before using them. The pecans will take around 10 minutes, while the coconut will take only 5 minutes. Remove from heat and set aside to cool before assembling.

Preparation

Prepare your watermelon by carefully turning it on its side and cutting off approximately one-inch-long segments from each of its ends, exposing the flesh of the watermelon. Carefully slice the melon into 1-inch-thick circular slices along the length of the fruit’s circumference. Each of the huge rounds should be quartered, and the pieces should be assembled as circular “pizza pies” on plates. Spread yogurt on top of the watermelon, then top with fruit, almonds, chocolate chips, and basil or mint to finish it off.

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