Vasiliki’s Karpouzopita

Vasiliki’s Karpouzopita

Karpouzopita - Watermelon Pie: sweet bursts of juicy, rosy watermelon; crunchy, nutty toasted sesame seeds; heavenly cinnamon spice; and an orange-hued batter that caramelises at the base and creates a chewy, crunchy toffee at the edges. This dessert is incredible!!!


25 g unsalted butter softened
Plain flour to dust the base of the baking pan
1.2 kg watermelon flesh
150 g caster sugar
220 g plain flour
135 ml extra virgin olive oil EVOO
Sesame seeds



Preparing the baking dish

  1. Generously baste the base of a 32cm diameter baking pan with the butter
  2. Generously dust the base of the baking pan with plain flour and then discard any excess flour
  3. Place the pan in the freezer while you prepare the rest of the ingredients

Preparing the Karpouzopita

  1. Cut the watermelon into large chunks and place in a large bowl
  2. Add the sugar and flour to the bowl and very gently mix, until the flour, sugar and some of the watermelon juices form a thick batter
  3. Remove the baking pan from the freezer
  4. Coat the base of the baking pan with the EVOO
  5. Pour the watermelon mixture into the pan and spread evenly (the olive oil will rise and spread across the top of the watermelon mixture)
  6. Tilt the pan a little, so the EVOO spreads across the top of the karpouzopita
  7. Generously dust with cinnamon (enough to cover the top of the pie)
  8. Generously sprinkle with sesame seeds (again, enough to cover the top of the pie)
  9. Bake at 200°C fan-forced, until the edges and base of the watermelon pie caramelise (at least 1 hour)

Serving the Karpouzopita

  1. Allow the watermelon pie to cool a little and serve (you may need to use scissors to cut the slices of pie)
  2. Enjoy simply as it is! Kali Orexi!