Sugar Kiss Melon Pie


When we think of pie, our minds often go straight to fall and winter.  Pumpkin pie, apple pie, double crusts with maple leaves, and so on.  They're warm and comforting in the cooler months.  However, during the warmer months of spring and summer, pie can be equally as comforting, in a refreshing, lighter way.


This Sugar Kiss Melon Pie is the essence of summer, and is and ideal way to end a meal with friends and family.  It's easy to prepare ahead, a beautiful dessert centerpiece, and its sweet, floral flavor and smooth texture will wow your guests. 


Sugar Kiss Melon Pie Recipe


Serves 8

Total Prep Time: 30 minutes (plus overnight refrigeration)


For the crust:

12 whole (2 squares each) graham crackers

7 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1/4 teaspoon sea salt

For the filling:

1/2 cup plus 3 tablespoons granulated sugar

1/3 cup plus 1 tablespoon cornstarch

About 4 cups Sugar Kiss Melon, cut into large chunks (from about 1/2 of a melon)

1 large egg, plus 1 egg white

2 tablespoons fresh lime juice

1 tablespoon unsalted butter

Thinly sliced lime and melon for garnish (if desired)


For the crust:

1.  Preheat the oven to 350 degrees F.  


2.  Break the graham crackers into smaller pieces and add them to a food processor fitted with the blade attachment.  Blend until you have relatively fine crumbs.  


3.  Pour this into a mixing bowl and stir in the butter, sugar and salt.  Mix until smooth.  


4.  Firmly press crumb mixture into the bottom and along the sides of a 9-inch pie dish. Bake in the preheated 350 degree F oven until crust is fragrant and edges are golden, about 10 minutes. Let the crust cool completely at room temperature.


For the filling:

5.  In a medium-sized saucepan, combine the sugar and cornstarch, and set aside.


6.  Add the melon to a blender and blend until it's juice -- you should have 2-3/4 cups (if there's extra, save it for another use.)


7.  In medium-sized mixing bowl, whisk the egg, egg white and melon juice together until smooth.


8.  Very gradually stir about 1 cup of the melon mixture into cornstarch mixture Stir until it's smooth.  Then add the rest of melon mixture, turn the heat to medium and stirring constantly, cook until it thickens, about 7 minutes.  As soon as you see the first signs of boiling (the first few bubbles), turn off the heat and remove it from the stove.


9.  Stir in lime juice and butter, and mix gently until the butter has completely melted.  Let it cool to room temperature.


10.  Pour the filling into the cooled graham cracker crust.  


11.  Refrigerate the pie overnight.  If desired, when you're ready to serve, garnish with very thin slices of lime and melon.  

Kiss Melons, LLC © 2020

*All Kiss melon trademarks including, but not limited to Sugar Kiss, Honey Kiss, Summer Kiss, Golden Kiss  are used with permission of Sandstone Melon Company, Inc.*