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Honeydew Cream Pie


The Honeydew is one of the world’s most popular melons and summer fruits. The light, mellow color of this melon’s flesh engages the eye, while the fragrance is subtle and floral without being musky as some old-world melons can be when ripe. Better yet is the taste of Honeydews –one that is at once sweet –hence the “honey” name- and with an undercurrent of tartness.

As for nutritional value, Honeydew makes a healthy presence on any table. Here are some facts about this melon -

1 cup provides for the average adult:

6% dietary fiber

53% daily requirement of vitamin C

2% of daily requirement for vitamin A and Iron

and 1% daily requirement of calcium

Further health benefits about Honeydew melons include:

LOW in saturated fat

Low in sodium

High in potassium

High in vitamin B6

Is LOW in cholesterol

It contains NO saturated fats

The only drawback some individuals may have with Honeydews is that they are high in sugar. If you are diabetic always follow your physician’s advice before eating this melon.

Honeydew indeed has a lot to boast about. For some the melon is also one of the most looked-forward treats of the summer. It can be eaten by itself or used in delicious drinks, salads, ice creams and desserts. Certain food experts suggest that all melons, including Honeydew, should be eaten only at the very end of a meal or by themselves in order to insure proper digestion. As with other melons, the rind should never be eaten, as it can cause diarrhea or indigestion.

To determine if your Honeydew is ripe check first the color of the rind; it should be a balanced creamy beige shade all over (NEVER green). Also, the underneath of the Honeydew (the part that sits on the ground while it was growing) should feel slightly pliable to the touch (NEVER mushy).

Due to its naturally sweet flavor Honeydew has become a popular liqueur flavor. However, because of the high water content of the melon it can be messy to bake with. If the melon is overly ripe or grew in extremely humid conditions the water content may be high, which can make for an ingredient that possibly makes your dessert soggy. An alternative to using the fresh fruit/melon for baking is in using the liqueur for flavor.

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The following pie recipe uses the Honeydew liqueur and makes a dessert that is creamy without being heavy. I also think it is the perfect topper for a summer banquet and the kids love it. For this recipe I use prepared pie crusts, but the more adventurous baker can make their own crust beforehand if preferred.


1 9 inch prepared graham cracker pie shell

2 (8 oz.) unfrozen pkg. cream cheese

½ cup sour cream

4 eggs

¾ cup sugar

dash of salt

2 ½ tbsp. Honeydew melon liqueur*

¼ tsp. almond extract

*For this recipe I recommend Great Alpine Honeydew Liqueur


Preheat oven to 325 degrees.

Set to the side your prepared pie shell in pan.

Gently beat the cream cheese, sour cream, salt and sugar for two minutes at lowest beater speed, or stroke with whisk for three minutes. Now add eggs, one at a time until well blended with mixture. Add the Honeydew melon liqueur and almond extract. Blend gently 3 minutes with beater or four minutes by whisk.

Pour this batter into the prepared pie crust. Place pie crust in center of oven and bake 40-50 minutes, or until you can insert sharp knife blade in center and no batter pulls away.

Remove pie from oven and allow to cool for 25 minutes. Refrigerate for at least one hour.

To serve: top with whipped cream or sliced honey dew.

This Hub ©June 20, 2012 by Beth Perry


Mirmana from AMSTERDAM on August 02, 2014:

Looks delicious! Will try it out!

Kitty Fields from Summerland on August 02, 2012:

Thanks, Beth. I always appreciate your support in such matters. You're right, what they say is that they practice magic but without a "higher power"...

Beth Perry (author) from Tennesee on August 02, 2012:

Thanks Kitty!

Odd that- I've never heard of an atheist witch before. Before I look into what it is supposed to mean -and I promise I will!- I can only assume it is someone who practices the rituals of witchcraft without holding to the spiritual faith that actually makes a witch.

Kitty Fields from Summerland on August 02, 2012:

Okay, this looks amazing! Great sounding pie, seriously.

On a totally unrelated and random note (sort of), what is your take on people who call themselves "atheist witches"? I'm having a hard time swallowing the idea, though I am trying to remain open-minded. I have a debate going on in one of my hubs with a girl who calls herself an "atheist witch"...just not sure what to make of it. Thoughts?

Beth Perry (author) from Tennesee on June 24, 2012:

Prasetio30, I was very happy to and thank YOU :)

prasetio30 from malang-indonesia on June 24, 2012:

Honeydew Cream Pie look so delicious. I really enjoy your recipe, including the nutritional value. Thanks for writing and share with us. Voted up and yummy :-)


Beth Perry (author) from Tennesee on June 23, 2012:

Angela, thanks!

Rebecca, yes there's nothing quite like Honeydew. Hope you like the pie!

Rebecca Mealey from Northeastern Georgia, USA on June 23, 2012:

What a unique dessert! And I love honeydew melon. Must give this a try!

Angela Brummer from Lincoln, Nebraska on June 23, 2012:

Oh my goodness I just took a bite out of my computer screen! I will share this!

Beth Perry (author) from Tennesee on June 23, 2012:

dwachira, thanks much. I like it especially because it is easy to make and frankly, the kitchen and I aren't on the best of terms, lol!

Danson Wachira from Nairobi, Kenya on June 23, 2012:

Great hub bethperry, i like the fact that your Honeydew Cream Pie is low in saturated fat, i should try it one of these days, thanks for sharing. voted up, useful and shared with my followers in Hp, Twitter, Google+ and Facebook.

Beth Perry (author) from Tennesee on June 21, 2012:

peachpurple, cool and thanks! I hope you like the pie :)

peachy from Home Sweet Home on June 21, 2012:

Beautiful cake. Easy to follow recipe. Will try to bake this cake this Sunday. Thanks for sharing.voted up

Beth Perry (author) from Tennesee on June 20, 2012:

Thank you Dexter!

Dexter Yarbrough from United States on June 20, 2012:

Hi Beth! This seems like a delicious treat. Great recipe!

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