There’s nothing quite like a summer dessert that feels both nostalgic and brand‑new, and my Fluffy Watermelon Pie with Crispy Macadamia Nut Crust hits that sweet spot. The filling is as light and fluffy as a cloud — cool, creamy, and kissed with fresh watermelon flavor that just tastes like July in North Carolina. It’s the kind of pie you serve nice and cold and enjoyed spoonful by spoonful on a porch swing or after a long day at the farm.
What really makes this pie shine is the crust. Instead of the usual graham cracker base, I press together a buttery blend of crushed macadamia nuts that toasts up into the most yummy crunch. That crisp, nutty bite with the fluffy watermelon filling is a magical pairing. It’s simple, refreshing, and a little bit unexpected — the kind of dessert folks remember and ask for again. Perfect for potlucks, cookouts, or any North Carolina summer table.
Visit a local farm or farmers’ market and buy yourself a juicy red Got To Be NC watermelon… and take my word for it.
Just go head and make 2 while you’re at it!
This recipe created for and published in Carolina Country Magazine August 2024 (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
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Fluffy Watermelon Spoon Pie... with crispy macadamia nut crust
Ingredients
Crust
- 3 cups crispy rice cereal
- 1 4 ounce package 4-ounce macadamia nuts, roughly chopped
- 2 tablespoons light brown sugar
- 4 tablespoons butter melted
Filling
- 2 packets unflavored gelatin from a 4-count box
- 1 small package watermelon Kool-Aid®
- ½ cup sugar
- 1¾ cups cool tap water
- 2 tablespoons instant French vanilla pudding powder
- 4 cups cubed seeded watermelon
- 1 16 ounce whipped topping, divided
- ½ cup chocolate chips “seeds”
Instructions
- For the crust, combine all ingredients in a large bowl until mixed well. Press into pie plates or bowl and chill.
- For the filling, whisk gelatin, Kool-Aid and sugar into water in a large bowl. Let stand on the counter for 30 minutes.
- Fold in pudding mix, watermelon and whipped topping, saving a bit for garnishing. Pour into crust. Garnish as desired.
- Refrigerate or freeze several hours before serving. If freezing, let sit out about 25 minutes to slightly thaw for easier spooning.
