Summer Melon Pie
Wait?? What?? You can make a pie out of watermelon?
The filling of this retro inspired chilled desert is made with fresh watermelon (and a dollop of our jam) so it has all of the fruit’s natural sweetness. The delectable topping, a mixture of heavy cream and mascarpone cheese, is thick and rich and won’t melt as easily in the summer heat.
You may need to set some time aside for this one…but the wait is worth it 🙂
- 2 1/2 cups crumbled Lotus Biscoff gourmet cookies.
- 1/2 tsp salt
- 1/2 cup + 2 tbsp. castor sugar
- 6 tbsp unsalted butter, melted
- 1 large seedless watermelon
- 3 tbsp quick-cooking tapioca flour
- 1 tbsp lemon zest plus 1 tbsp fresh juice (from 1 lemon)
- 2 tbsp Mrs Oldbucks Pantry Watermelon and Raspberry Jam
- 2 cups thickened cream
- 1 cup mascarpone cheese
- 1/2 cup plus 1/3 cup icing sugar, divided
How to Make It
- Heavily coat a 25x5cm pie dish with olive oil spray; set aside.
- Place crumbled cookies, salt, and 2 tbsp of the castor sugar in a food processor, and process until finely ground.
- Add melted butter; process until mixture is moist and clumps together easily, about 5 seconds.
- Press crumb mixture evenly on bottom and up sides of greased pie plate. Refrigerate until set, about 30 minutes.
- Cut part of the watermelon into cubes to equal 3 full cups.
- Cover remaining watermelon with plastic wrap, and refrigerate until ready to use.
- Place cubed watermelon plus 2 tbsp Mrs Oldbucks Pantry Watermelon and Raspberry Jam 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 juice.)
- Stir watermelon juice, 3 tbsp tapioca powder, and remaining 1/2 cup castor sugar in a small saucepan; let stand 5 minutes.
- Bring to a boil over high, and cook, whisking often, until tapioca dissolves, approx. 6 minutes.
- Immediately remove watermelon mixture from heat.
- Let stand, stirring occasionally, until thickened, about 20 minutes.
- Stir in lemon zest and lemon juice.
- While watermelon mixture stands, beat 1 cup of the heavy cream and 1/4 cup of the mascarpone with an electric mixer fitted with whisk attachment on high speed until soft peaks form, about 50 seconds.
- Gradually add 1/2 cup of the icing sugar, beating until stiff peaks form, about 10 seconds.
- Working in batches, gently fold watermelon mixture into whipped cream mixture until smooth and blended.
- Spoon watermelon mixture into prepared pie plate.
- Refrigerate until firm, about 2 hours.
- Scoop out flesh of remaining watermelon with a sharp melon baller, making about 10 balls.
- Cut watermelon balls in half, and place, cut side down, on a plate lined with paper towels; set aside.
- Gently stir together remaining mascarpone cheese and 1/3 cup powdered sugar in a large bowl just until 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.
- Add the last of the mascarpone-whipped cream topping on top of pie, leaving a 2cm border.
- Place watermelon-ball halves, cut side down, along edges of whipped cream topping.
- Serve immediately with a hot, warm or iced herbal tea blend.