Watermelon Pie Juicy Summer Delight (Print Version)

Chilled watermelon pie with graham crust and creamy filling—ideal for summer parties

# What You Need:

→ Pie Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Watermelon Filling

04 - 3 cups seedless watermelon, pureed
05 - 1/3 cup granulated sugar
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1 packet (7 grams/2 1/4 teaspoons) unflavored gelatin
08 - 1/4 cup cold water
09 - 1 1/2 cups whipped topping or whipped cream, plus extra for garnish

→ Decoration

10 - Fresh watermelon balls or slices
11 - Fresh mint leaves

# How-To Steps:

01 - Combine the graham cracker crumbs and sugar in a mixing bowl. Pour in the melted butter and stir until fully incorporated and the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes to set.
02 - Add the seedless watermelon to a blender and process until completely smooth. For a silkier texture, strain the puree through a fine-mesh sieve to remove excess pulp. Set aside.
03 - Sprinkle the gelatin powder over cold water in a small saucepan. Let stand for 5 minutes to allow the gelatin to bloom and absorb the liquid. Place the saucepan over low heat, stirring constantly until the gelatin dissolves completely. Do not let it boil.
04 - In a large bowl, whisk together the watermelon puree, sugar, and lemon juice. Gradually stir in the dissolved gelatin mixture until well incorporated. Allow the mixture to cool to room temperature, about 10-15 minutes.
05 - Gently fold the whipped topping or whipped cream into the watermelon mixture using a spatula. Use a light folding motion to maintain the airy texture until fully combined and no white streaks remain.
06 - Pour the filling into the chilled pie crust. Smooth the top with a spatula or offset spatula. Refrigerate for at least 4 hours, or until completely set and firm when gently touched.
07 - Before serving, top with additional whipped cream if desired. Arrange fresh watermelon balls or slices and mint leaves on top for garnish. Slice and serve chilled.

# Expert Tips:

01 -
  • The texture is somewhere between a mousse and a cheesecake, but somehow lighter than air
  • It tastes like biting into cold watermelon on the hottest day of the year
  • Your oven stays off, which is a nonnegotiable rule in my kitchen during July
02 -
  • If your filling looks curdled or weird after adding the whipped topping, you probably added it while the gelatin mixture was still too hot
  • The pie needs to chill completely before slicing, or it will collapse into a sad pink puddle on your serving plate
  • Fresh watermelon weeps into the filling if you garnish it too far in advance, so add those decorative balls right before serving
03 -
  • Make the crust the night before so it is ready to go when you mix your filling
  • Use a pie dish with a removable bottom if you want those picture-perfect slices without destroying the crust

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