Thursday, 19 April 2012

Watermelon Pie & Watermelon Sherbet Dessert.....YUMMY !!!

Recipes like this would be great to make all year round

Ingredients: (Watermelon Pie is simple to make)
  • 1 premade pie crust (take your pick of types, I prefer the Marie Biscuit one) 
  • 6 cups seedless watermelon cubes (from about a 4-pound slice), to make about 4 cups puree 
  • 2/3 cup sugar 
  • 1/4 cup cornstarch 
  • 1 tablespoon lime juice 
  • Whipped cream 
  1. Puree the watermelon chunks in a blender, then pour through a wire sieve into a large saucepan. Press on the solids in the sieve to extract the juice, then discard the solids and thoroughly rinse the sieve. You should have around 4 cups of puree. Measure out 1/4 cup of the watermelon juice in a small measuring cup and set aside.
  2. Add the sugar to the watermelon juice in the pan, stir, and bring to a boil, stirring occasionally. While the juice is coming to a boil, add the cornstarch to the reserved juice and whisk until the mixture is completely smooth.
  3. When the juice is boiling, whisk the cornstarch mixture again, then whisk it into the boiling juice. Boil for 4 minutes, whisking constantly and scraping the sides and bottom of the pot. The mixture will begin to thicken. Pour the mixture through the cleaned sieve into a bowl to remove any lumps that might form. Allow the filling to cool for about 20 minutes.
  4. Scrape the slightly cooled mixture into the prepared crust, smoothing it out to fill the crust and present a nice, flat surface. (You should leave a quarter to half an inch of space between the top of the pie filling and the top of the crust in preparation for the last step – adding whipped cream.) Chill the crust in the fridge for an hour until it’s slightly firm, then cover it with plastic wrap and chill for at least 4 hours or overnight until completely firm.
  5. Scoop the whipped cream onto the chilled pie filling and spread it to the edges of the crust, covering all of the filling. Chill in the fridge for an hour before serving.

Watermelon Sherbet Pie, you're kids will luv it!!!!
Yummy watermelon sherbet dessert, It's magic! 

  • Lime Sherbet 
  • Vanilla ice cream or Pineapple sherbet 
  • Red/Pink-coloured sherbet…can't find this, try Raspberry/Pineapple/Orange swirl sherbet, mixed it up with red food colouring - it's perfect! 
  • Mini chocolate chips 
  1. For each flavor, you’ll let the sherbet/ice cream soften for a few minutes before using. The red sherbet should be mixed with the mini chocolate chips. 
  2. Use a round springform pan. You may want to line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving. I served the slices on plates straight out of the freezer, so I didn’t line the pan. It’s actually cuter sliced! 
  3. Starting with lime, spread a ring of sherbet around the edge of the springform pan – about 2 inches high (or taller if you want!), and about 1-2 inches wide from the outside edge of the pan. 
  4. Put pan in freezer to harden lime layer. 
  5. Repeat step 3 with the vanilla, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, even-ing out the lime with the vanilla. Put pan in freezer to harden again. 
  6. Repeat step 3 with the red/chocolate chip sherbet. Fill the rest of the pan, then use a butter knife to flatten the top. Freeze! 
  7. When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice. 

Tip: Serve the watermelon pie on paper plates, It melts FAST on a real dish. Paper plates aren’t as cute, the sherbet hardly melted at all. Go with paper!