Watermelon Pie Recipe

Watermelon Rinds
Paulo Simao / EyeEm/Getty Images
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
239 Calories
7g Fat
45g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chopped watermelon rinds are sweetened and cooked with spices, raisins, and pecans. It's an easy, thickened pie filling made with flavorful watermelon rinds.

This is a double crust pie. Use this all-butter pie crust or use convenient ready-made refrigerated pie pastry sheets.


  • 2 cups watermelon rind (peeled and chopped)
  • 1 cup sugar (granulated)
  • 2 teaspoons flour (all-purpose)
  • 1 teaspoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/4 teaspoon cloves (ground)
  • 1/8 teaspoon salt
  • 3 tablespoons cider vinegar
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • pie pastry for 2-crust pie

Steps to Make It

  1. Place watermelon rind in a small saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender. Remove from heat; drain.

  2. Heat the oven to 350 F.

  3. Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.

  4. Fit 1 pie crust into a 9-inch pie plate. Pour watermelon rind mixture into the pie crust. Top with remaining pie crust; fold edges under, and crimp all around the edge. Cut small slits in top crust.

  5. Bake in the preheated oven for 45 to 50 minutes, or until golden, shielding edges of pie with strips of aluminum foil after 25 minutes to prevent excessive browning. Cool the watermelon pie on a wire rack.