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Watermelon Pudding Pie

By ANGELA SHELF MEDEARIS

When using watermelon in your recipes, think outside the rind. Try this retro dessert for Watermelon Pudding Pie. It’s sweetened with watermelon juice and decorated with watermelon balls. It’s as easy as pie!

WATERMELON PUDDING PIE

Note: To save time, this recipe uses a pre-made cookie crumb crust

Pie Filling:
1 (7-1/2-pound) seedless watermelon 2 tablespoons plus 1 teaspoon
cornstarch
2 tablespoons granulated

sugar
1/8 teaspoon salt
1 tablespoon lemon zest, plus
1 tablespoon fresh juice (from 1
lemon)
1-2 drops red food coloring gel
(optional)
2 cups heavy cream, divided
1 (8 ounce) container mascarpone cheese, divided
1/2 cup plus 1/3 cup powdered
sugar, divided
1/2 cup semi-sweet chocolate
chips (to look like watermelon
seeds), optional

1. Cut part of the watermelon into cubes to equal 3 cups (about 16 ounces). Cover remaining watermelon with plastic wrap and refrigerate until ready to use.

2. Place cubed watermelon in a blender, and process until smooth, about 20 seconds. Pour through a fine wire-mesh strainer into a large measuring cup, pressing gently to squeeze out juice; discard solids. (You should have about 1 1/2 cups of watermelon juice.)

3. Stir together watermelon juice, cornstarch, granulated sugar and the salt in a small saucepan; let stand 5 minutes. Bring to a boil over high heat and cook, whisking often, until cornstarch dissolves, 5 to 6 minutes. Immediately remove watermelon mixture from heat. Let stand, stirring occasionally, until thickened, about 20 minutes. Stir in lemon zest, lemon juice and (if desired) food coloring gel.

4. While watermelon mixture stands, beat 1 cup of the heavy cream and 1/4 cup of the mascarpone with an electric mixer on high speed until soft peaks form, about 50 seconds. Gradually add 1/2 cup of the powdered sugar, beating until stiff peaks form, about 10 seconds. Working in batches, gently fold watermelon mixture and the chocolate chips (if desired) into the whipped cream mixture until smooth and blended. Spoon watermelon mixture into prepared pie plate. Refrigerate until firm, about 2 hours.

5. Scoop out flesh of remaining watermelon with a sharp 1-inch melon baller, making about 10 (1 inch) balls. Cut watermelon balls in half, and place, cut side down, on a plate lined with paper towels; set aside.

6. In a large bowl, gently stir together remaining mascarpone cheese and 1/3 cup powdered sugar until just combined. Beat remaining 1 cup heavy cream in a medium bowl on medium speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture.

7. Dollop mascarponewhipped cream topping on top of pie, leaving a 1-inch border. Place watermelon-ball halves, cut side down, along edges of whipped cream topping. Serve immediately.

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Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.”

©2019 King Features Synd. and Angela Shelf Medearis

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