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Melon Velvet Pie recipe

This summertime no-bake pie features amousse-like velvety filling with a splash of amaretto liqueur,topped with honeydew melon balls brushed with an apricot-orangeliqueur glaze.

Recipe: Melon Velvet Pie

2 tablespoons cold water
1 (1/4-ounce) package unflavored gelatin
1/2 cup boiling water
1/2 cup granulated sugar
1/2 cup orange juice
2 tablespoons lemon juice
1/3 cup amaretto liqueur
1 cup heavy cream
1 cup diced honeydew melon
1/4 cup apricot jam
1 tablespoon orange liqueur
1 (9-inch) baked pie shell

  • In a bowl, place 2 tablespoons cold waterand sprinkle 1 package unflavored gelatin on top. Let stand for2 minutes. Stir in 1/2 cup boiling water. Add 1/2 cup sugar andstir until dissolved. Add 1/2 cup orange juice, 2 tablespoonlemon juice, and 1/3 cup amaretto liqueur; stir well. Refrigerateuntil slightly thickened, but not set.
  • In bowl and with an electric mixer onmedium speed, whip 1 cup cream until thick and fold into thegelatin mixture. Pour into a 9-inch baked pie shell.
  • From melon, scoop out 1 cup melon ballsand set aside. Cut the the melon balls in half and arrange ontop of the filling, cut side down.
  • In a saucepan over low heat, heat 1/4cup apricot jam and 1 tablespoon orange liqueur until well blended.Press through sieve into a small bowl, then brush on top of themelon balls. Chill before serving.

    Makes 8 servings.

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  • Comments

    1 Comment


    I made this recipe exactly to specifications. It took my pies 45 minutes to bake and they rose a LOT. I had to flatten out the tops. The recipe for the chocolate topping made way too much and began overflowing the pies. This pie looks great! I m planning on making it for thanksgiving for a red velvet cake lover. My only question is do you put the chocolate topping on while the cakes are still warm or after they have cooled?

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