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Watermelon Tapioca Pie pinterest

Watermelon Tapioca Pie

A light and refreshing no-bake summer dessert that transforms watermelon into an extraordinary culinary experience. Using pureed watermelon and tapioca powder, this unique filling creates a gorgeous pink dessert that's visually stunning and deliciously cool.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 285 kcal

Equipment

  • 9-inch Pie Dish
  • Blender or Food Processor
  • Fine-mesh Sieve
  • Medium Saucepan
  • Melon Baller

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 14 full sheets
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt

For the Filling

  • 6 cups fresh watermelon chunks seeds removed
  • 1/3 cup quick-cooking tapioca powder
  • 2/3 cup granulated sugar adjust based on watermelon sweetness
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For Garnish

  • 1 cup fresh watermelon balls
  • 2 tablespoons fresh mint leaves chopped
  • 1/4 cup whipped cream optional

Instructions
 

  • Combine the graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until the texture resembles wet sand and the mixture holds together when pressed.
  • Press the mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup to compact it evenly along the bottom and up the sides. Place the crust in the refrigerator to set while preparing the filling.
  • Remove seeds from watermelon chunks (if not using seedless). Reserve about 1 cup of the best-looking pieces for creating watermelon balls for garnish.
  • In a blender or food processor, puree the remaining watermelon chunks until smooth. Measure out exactly 4 cups of puree. Pour the puree through a fine-mesh sieve to remove pulp.
  • In a medium saucepan, combine the watermelon puree, tapioca powder, sugar, lemon juice, and salt. Let it sit for 5 minutes to allow the tapioca to begin absorbing liquid.
  • Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens noticeably (about 5-7 minutes).
  • Remove from heat and stir in the vanilla extract. Allow the mixture to cool for 15 minutes, stirring occasionally to prevent a skin from forming.
  • Pour the filling into the prepared crust. Cover with plastic wrap directly touching the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely set.
  • Before serving, use a melon baller to create small watermelon balls from the reserved watermelon. Arrange them decoratively on top of the pie, sprinkle with fresh mint, and add dollops of whipped cream if desired.

Notes

For the sweetest flavor, choose the center parts of the watermelon, which contain more natural sugars than areas closer to the rind.
When properly thickened, the mixture should coat the back of a spoon and leave a clear path when you run your finger through it.
For extra crispness, toast your graham cracker crumbs in a dry skillet for 2 minutes before mixing with butter.
To prevent the crust from becoming soggy, brush a thin layer of melted white chocolate on the crust before adding the filling.

Nutrition

Calories: 285kcalCarbohydrates: 48gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 210mgFiber: 1gSugar: 36gVitamin A: 15IUVitamin C: 12mgCalcium: 2mgIron: 4mg
Keyword Watermelon, Tapioca, No-Bake, Summer Dessert, Fruit Pie
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