A few weeks ago at work I saw a giant stack of crates full of watermelons, soon to be merchandised for a one day sale. For some reason I instantly thought of pie. Could a watermelon pie be just crazy enough to work? I went home and searched the interwebs for recipes and was surprised to find quite a few. Most of them were based on watermelon flavored Jello with Cool Whip and/or cream cheese mixed in. I don't think I've ever seen watermelon Jello before, but I did find a pie recipe where someone made their own by pureeing watermelon and adding dissolved gelatin. Sounded perfect to me. But I wanted to do something a little different besides cream cheese and thought of yogurt. Particularly Greek yogurt, which I like to call the "sour cream of yogurts" because it is so thick and rich. I ended up buying Noosa brand yogurt, which is my latest addiction. It's actually an Australian-style yogurt, but made in Colorado and I always advise buying local! Like Greek yogurt, it is very rich and creamy. While it does have more fat than most Greek yogurts, which are widely available in non-fat and low-fat varieties, it is worth every delicious, decadent bite! Besides, watermelon is fat-free, so you can splurge little.
So a few weeks have gone by since I first hinted at a watermelon pie and I know that many of you have been eagerly awaiting its arrival. Sorry about that, I'm a slacker. But here it is, at long last!
Watermelon Yogurt Pie
I used a 9.5" glass pie pan
2 cups Nilla Wafer crumbs, this is about 3/4 of a box (grind the cookies in a food processor)
6 Tb. butter, melted
1 small seedless watermelon, I used a 4 lb. mini, organic melon and had a little extra fruit left over
1/4 cup cool water
2 packets unflavored gelatin
Sugar to taste, depending on the sweetness of your melon and the type of yogurt you use
Juice of half a lime
16 oz. tub Noosa brand yogurt, honey flavor (or substitute a Greek yogurt like Fage, keep in mind many of the brands are unsweetened)
|Combine the crumbs and butter and mix well.|
|Press firmly into pie pan and bake at 350 degrees for 8 minutes and let cool.|
|Cut the ends off the melon so you have a steady base.|
|Following the curve of the melon, cut down the sides to remove the rind, |
being careful not to cut off too much of the flesh.
|The beautiful red flesh with all the rind removed.|
|Sprinkle the 2 packs of gelatin over 1/4 cup of cool water and allow to bloom.|
|Put the chunks of melon into a blender or food processor.|
|Blend until smooth. Use enough fruit so that you have about 3 1/2 cups puree. You may have some left over.|
|Pour the puree through a sieve to remove the seeds and pulp. You will lose some of the body but be sure you have 3 cups of liquid total.|
|The pulp and tiny seed fragments left over. Yes, seedless watermelon can still have seeds!|
|Measure out one cup of liquid and heat in the microwave for about 2 minutes, until it starts to boil. Add the gelatin, lime juice and sugar to taste, I used 1/2 of a cup. Whisk together to dissolve everything.|
|Stir the hot liquid/gelatin/sugar mixture into the other 2 cups of watermelon liquid. Put in the refrigerator |
and chill until it is thickened and starting to set.
|When the liquid is thickened, add the yogurt.|
|Look at that thick, delicious Noosa yogurt!|
|Whisk in the yogurt until combined.|
|If you have extra watermelon, you can cut it up and use to garnish the pie.|