Melon Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
A fragrant, yummy pie with a perfumy melon flavor and crisp cookie crust.
  • Crust:
  • ½ cup butter or vegan alternative
  • ¼ cup packed brown sugar (or white)
  • 1¼ cups unbleached flour (organic if possible)
  • Filling:
  • ½ cup sugar
  • 3 Tablespoons cornstarch (organic if possible)
  • 1 egg, beaten
  • 1½ cups cubed melon, liquified in blender (makes 1½ cups)
  • ¼ cup water
  • 3 Tablespoons butter or vegan alternative
  • 1 teaspoon fresh squeezed lemon juice
  1. Prepare crust: beat butter and sugar in mixer until fluffy.
  2. Add flour and mix thoroughly.
  3. Press into bottom and sides of a 9" pie pan.
  4. Bake crust at 375F for 10 - 12 minutes until lightly browned.
  5. Meanwhile, stir sugar and cornstarch together in medium saucepan and set aside.
  6. Blend egg, melon and water together until smooth.
  7. Over medium heat, gradually stir melon mixture into cornstarch mixture, stirring constantly until mixture thickens and begins to boil, about ten minutes. Don't rush!
  8. Reduce heat and cook 1 minute more.
  9. Remove from heat and stir in 3 T butter and lemon juice.
  10. Pour into pie shell, cool and then refrigerate at least an hour before serving.
  11. Serve with whipped cream... or not.
Recipe by Finch Frolic Garden Permaculture at