Pie #34 – Screwed Up Texan Creamy Watermelon Pie

Excessive melon-o-mania

The social committee at my place of employment decided that we needed to have a theme day at the office. Team spirit and all that. The Crew organized what is now dubbed in agency lore as “Wacky Watermelon Wednesday.”  You could win prizes for your creations, which was enticing:) They had individual categories for taste, as well as presentation. So, I decided to partake in this wacky theme day and brought to work, pie 34, the Screwed Up Texan Creamy Watermelon pie. Actually, I brought in two pies. And I won a $25 dollar gift certificate for the pies! It’s baby steps on my march to Top Chef Desserts masterdom.

This recipe is very simple and quick to make and is excellent on 100+ degree days, which we have a lot of in Texas right now.

I attribute the recipe to Allie which I found on her site, Confessions of a Screwed Up Texan. Really good stuff.

The crust!:

1 prepared graham cracker crust (I bought one original and one chocolate graham cracker crust for this exercise)

The filling!:

2 cups of cubed or balled watermelon chunks. Seedless watermelon is the way to go.

1 cup sugar

1 package cream cheese

1/2 cup sour cream

1/2 cup heavy whipping cream

2 drops of red food coloring (optional)

2 cups prepared whipped cream for topping (you can also use cool whip which for ease of use is the direction I took)

In a large bowl, whip the sugar, cream cheese, sour cream, heavy whipping cream, and (optional) food coloring together until smooth and fluffy, about two minutes.

Using a spoon or rubber spatula, fold in watermelon.

Spoon mixture into the prepared graham cracker crust and top with whipped cream. Chill for at least one hour if possible or just eat right away.

Because I had to transport these from home to work, I didn’t spoon the whipped cream on the top of the pies until the contest Wednesday afternoon. It only added to the mystique:) The pie was very well received and I enjoyed it as well. The creamy mix and the texture and coolness of the watermelon worked very well together. The only downside for me was the pie “melted’ very quickly but no one seemed to mind. If you have leftover, it’s important to keep refrigerated.
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Filed under Cream Pies, Graham Cracker Crust Pies, Non-bake Pies, Watermelon Pies

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